Spicy, smoky, sweet and sour is the best way I can describe this dish. It could be a Spanish dish except for the black lime, which comes from the middle East. Black limes (sometimes known as Persian limes) are whole dried limes. I find the best way to use them is to pierce them in a few places with the point of a sharp knife, so that they soften and flavour the dish as it cooks. Padrón peppers are mild chilli peppers which can be eaten whole. You could substitute shishito peppers which are similar in taste - or any other mild whole chillies.
This dish is very good served with fried eggs but you could serve it with rice or with grilled meat or fish.
Ingredients (serves 1-2)
225g small waxy new potatoes, halved (I used Charlotte potatoes)
½ large onion, chopped
Oil to fry
½ tsp cumin seeds
½ tsp ground turmeric
200g tinned chopped tomatoes
200ml vegetable stock
1 whole black dried lime (pierced in a few places with the tip of a sharp knife)
8 Padrón peppers
2 tsp sugar (or to taste)
1 tsp hot chilli powder (or to taste)
Salt to taste
Mint leaves to garnish
Method
This dish is very good served with fried eggs but you could serve it with rice or with grilled meat or fish.
Ingredients (serves 1-2)
225g small waxy new potatoes, halved (I used Charlotte potatoes)
½ large onion, chopped
Oil to fry
½ tsp cumin seeds
½ tsp ground turmeric
200g tinned chopped tomatoes
200ml vegetable stock
1 whole black dried lime (pierced in a few places with the tip of a sharp knife)
8 Padrón peppers
2 tsp sugar (or to taste)
1 tsp hot chilli powder (or to taste)
Salt to taste
Mint leaves to garnish
Method
- Boil the potatoes until tender. Drain and set aside.
- Gently fry the onion in a little vegetable oil until it becomes translucent. Add the cumin seeds and fry for a minute then add the potatoes, turmeric, tomatoes, stock and the whole black lime.
- Stir and simmer for 20 minutes until the sauce reduces by a third.
- Whilst the sauce is reducing, char the Padrón peppers by placing them under a grill (broiler) or using a blow torch. Charring the peppers adds a lovely smoky flavour to the dish.
- Add sugar, hot chilli powder and salt to the sauce, to taste.
- Add the Padrón peppers to the sauce and simmer gently for a further 10 minutes. Add a little water if the sauce reduces too much.
- Serve sprinkled with torn mint leaves.
