Harissa (हरिस्सा)
Harissa is a traditional Kashmiri red chili paste that is used as a condiment or marinade in many Kashmiri dishes. It adds a rich, spicy flavor to the cuisine and is a staple in Kashmiri households.
Ingredients
- 10 dried Kashmiri red chilies
- 3 cloves of garlic
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
Instructions
- Soak the dried red chilies in hot water for 30 minutes, then drain.
- In a blender, combine the soaked chilies, garlic, cumin seeds, coriander seeds, and salt. Blend to a smooth paste.
- Heat the olive oil in a pan and add the chili paste. Cook for 5 minutes, stirring constantly.
- Remove from heat and stir in the lemon juice. Let it cool before transferring to a jar.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 5 minutes
- Total time:
- 15 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 50 per serving
- Carbohydrates
- 10g
- Protein
- 2g
- Fat
- 1g
Supplies
Blender Pan Jar
Tools
Spatula Measuring Spoons
Serving suggestions
Serve Harissa as a condiment with kebabs, grilled meats, or as a dip for bread.
Tips & tricks
Adjust the amount of chilies to control the spiciness of the Harissa according to your preference.
Cost
$5