Indo-Sichuan Sauce

The name of this sauce is a bit misleading; it does not use Sichuan peppercorns but instead refers to the Hakka.

While this sauce is served with Chinese food in India, I use it as a dipping sauce for everything; it even goes on top of my fried eggs. The oil extracts the bright red pigment of the red chillies, and you end up with a brilliant shade of rouge. While Kashmiri chillies are mild in their level of heat, you can further reduce the level of fieriness in the dish by simply rem