Posted By : IamFresh

18 Feb, 2022 12:21 PM

Cooking Time : 45 Minute

Ingredients  

• 25 Dried red chilies (20 Kashmiri chilies + 5 Regular medium-hot chilies)
• ¾ cup Water to make a smooth paste
• ¼ cup Sesame oil
• 7-8 cloves or 3 tablespoons Garlic minced
• 1 inch or 2 tablespoons Ginger minced
• 1 tablespoon Celery chopped finely
• ¼ cup Onion or shallot, chopped finely
• Salt to taste
• 3-4 Sichuan peppercorns crushed (skip if you don’t have).
• ⅛ teaspoon Black pepper powder
• 2 teaspoons Soy sauce
• 1 tablespoon Rice Vinegar
• 2 tablespoons Tomato Ketchup
• 1 tablespoon Brown sugar

Instructions 

• Break the chilies and remove the seeds.

• Take chilies in a bowl and add piping hot boiling water and soak for 30 minutes.

• Drain the soaking water, take chilies to the blender, add fresh ¾ cup of water and make a smooth paste.

• Heat the oil in a pan on medium heat. Once hot add ginger, garlic, celery, and onion. Saute for around 2-3 minutes or until the raw smell of ginger-garlic goes away.

• Now add prepared chili paste, salt, pepper, soy sauce, vinegar, ketchup, brown sugar, and a little more water. Mix really well.

• Let it simmer for 5 minutes or until thickens. Also, you’ll notice the oil starts to float and ooze out.