Spicy capsicum fry.
The spicy caramelized onions especially make this Sri Lankan dish good.
vegan, vegetarian, gluten-free, low carb skillet dish.
With a few ingredients, you can create this spicy Sri Lankan recipe.
Try to keep everything else mild in your rice and curry menu because this capsicum fry is quite spicy.
You can remove the seeds of the capsicum or keep them in but what makes the dish stand out is the caramelized onions.
The onions are not just turned soft but they are left to caramelize to a deep brown which brings out the sweetness in them, giving the capsicum stir-fry(malumiris theldala) extra flavour.
So you think a Capsicum-Onion stir-fry is too simple?
Well, that’s where you are wrong, read on, to find out how you can make this dish special.
Ideas to use the capsicum onion stir-fry.
What’s different about the banana pepper fry is, you basically use only a handful of ingredients to create it but you can change it into completely different dishes using some of the ideas below.
1/drop a few eggs into the stir-fry, combine with the capsicums and load it on to a slice of bread or flatbread or serve with rice.
2/Add some minced beef or chicken, mix and fill up some buns, you’ll need to slice the capsicums thin for this.
3/of course, we typically have the capsicum fry as a side dish with our rice and curry. you can add dry sprats, cashews, potatoes, Maldive fish to customize it.
Can I cut the capsicums into smaller pieces?
Yes, slice them into smaller pieces if that is how you like it, I like to have the capsicum whole.
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Utensils and appliances needed to make the banana fry.
How to caramelize the onions for the capsicum fry.
Since you need to caramelize the onions, the heat should be turned down low.
This means you can actually multitask and get on with other dishes you are preparing while the onions cook, apart from mixing it from time to time, you don’t actually need to keep a close eye on it.
Spicy vegan, vegetarian recipes you might like to try.
Spicy capsicum fry
(malu miris theldala)
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients mentioned below use standard measuring cups and spoons.
3-5 tablespoons of oil
3 large onions finely sliced
A sprig of curry leaves
1/2 inch of cinnamon
1/2 teaspoon turmeric powder
1/2 teaspoon of chilli powder
1/2 teaspoon of chilli flakes
250g of Capsicums
1 tablespoon of Maldive fish(optional)
Salt to season
Slice the onions fine, set aside.
Remove the seeds of the capsicum and slice them as required. for this recipe, I’m keeping the capsicums whole.
For the first step of the recipe, you will need to caramelize the onions until they turn brown without burning the spices, so keep the fire low.
Place a pan or skillet over low heat, pour in the oil and add the curry leaves and cinnamon, once the curry leaves start sizzling, add the sliced onions.
While you sauté the onions, add turmeric, chilli powder, chilli flecks, and combine when needed.
Cook the onions for 10 minutes over low heat or until they turn golden in color.
Midway through, just as you see the onions move from translucent to golden, add the capsicums and season with salt.
Let the capsicum turn soft while the onions turn into a darker brown, stir when needed.
The Capsicum fry is done when the capsicums turn soft. this should take between 12-15 minutes over low flame.
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Serving Size: 1
Amount Per Serving: Calories: 905
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