Cut off the stalks from the chillies and then make two 5 mm (¼ inch) slits in the middle of each chilli. If they aren’t pierced, the chillies can explode when you deep-fry them. Place the slit chillies in a bowl and add the curd and salty water; mix well, making sure all the chillies are evenly coated in curd. Remove the chillies and place on a terracotta plate and leave in the sun, uncovered, for a week to dry out, bringing them inside at night.
Once the chillies have absorbed all the curd and dried out, store in an airtight container. When needed, deep-fry in batches in hot vegetable oil for 30-60 seconds, or until dark brown and crisp. Remove with a slotted spoon and drain on paper towel. Serve as an accompaniment to curries or eat as a spicy snack.
© 2013 All rights reserved. Published by Murdoch Books.