Hot n Sweet Habanero pepper curry

Cooking Method ,
Courses , ,
Difficulty Advanced
Prep Time: 30 min Cook Time: 30 min Total Time: 1 hr

A spicy - sweet and sour curry made with Habanero peppers and a blend of peanuts, sesame seeds and dry coconut.

    For the Masala paste
  • 1 cup Roasted peanuts
  • 1 cup Dry coconut gratings
  • 1/2 cup Sesame seeds toasted
  • To prepare the Habanero curry
  • 10 Medium size Habanero peppers
  • 1 tablespoon Ghee
  • 1 teaspoon Mustard seeds
  • 2 teaspoons Cumin seeds
  • 1 Large onion
  • 10 Curry leaves
  • 5 Garlic cloves
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Hing (Asafoetida)
  • 1/2 cup Jaggery - grated or powdered
  • 2 teaspoons Tamarind paste (substitute - Fresh tamarind soaked in water)
  • 1 cup Water
  • 1/2 cup Cilantro- chopped
  • 1 tablespoon Cooking oil
  1. Roasting the Habanero peppers
    • Clean the Habanero peppers with water and dry them
    • Remove the stalks. DO NOT cut open the peppers
    • Heat a Sauté Pan on medium flame.
    • Add 2 Tsp of cooking oil
    • Add the Habanero peppers.
    • Reduce the flame to low level. Keep stirring every 1-2 minutes until the peppers start to turn dark and the outer skin starts to caramelize.
    • It may take about 15-20 minutes to complete this step. We don't want the peppers to burst open.


  2. Preparing the masala paste

    Grind the roasted peanuts, grated dry coconut, and toasted sesame seeds in a blender into a coarse powder.

  3. Making the Tamarind paste

    Ideally, we can use the store-bought tamarind paste. In case you want to make your own, follow the steps below:

    • Soak whole dry tamarind n ½ cup hot water for about 20 minutes.
    • Then mash the tamarind. Filter the water and dispose off the solid remains of the tamarind.
  4. Preparing the curry and serving
    • Keep a thick bottom saucepan on medium flame
    • Add oil. When the oil is hot (see air bubbles raising), add mustard seeds and let them sputter
    • Add Cumin seeds and smashed garlic cloves and stir well for 30 seconds
    • Add onions, and curry leaves
    • Add ghee
    • Keep stirring until the onions start to brown and turn semi-transparent
    • Add the fried habanero peppers, half of the tamarind paste, and Jaggery ( Gur)
    • Mix well. Add ½ cup water.
    • Now add the masala paste and salt. Stir well.
    • Check the taste and adjust the salt, sweet (jaggery) and tamarind ( add the remaining paste if needed)
    • Boil the curry for about 10-15 minutes until all the ingredients have blended well.
    • Remove from heat and serve 

    For serving :

    • Garnish the curry with fresh chopped Cilantro
    • This curry is best served with Rotis or rice

To reduce the spice level you can add the following to the curry:

  • Roasted potatoes - Cut 2 potatoes into ½ inch cubes and roast them in oil until they are soft and caramelized
  • 1 cup of coconut milk
  • 1 cup of boiled lentils
  • 2 cups of Squash - cubed and boiled

Follow the precautions while handling the peppers as indicated in the “Description” section

Keywords: Habanero, Peppers, Spicy, Curry, Indian , Vegetarian
Vinay Mummigatti

I love traveling, cooking, and reading. This blog is a reflection of my passion for cooking. Food is a representation of culture and I have tried to assimilate foods from different cultures across the world. I am an Indian by birth who moved to the USA 20 years back. I hope my recipes and articles bring new experiences and joy to the readers. Please share your comments and feedback.