Good morning to all my dear Hive friends! How are you all doing today?

In every Sri Lankan kitchen, there exists a recipe passed down through generations that holds a special place on the family dining table. Today, I’m excited to share with you one such treasured dish—stuffed banana peppers with spicy fish filling, also fondly known as Maluu Miris.

These stuffed and lightly fried peppers are truly a classic. Today, we bring new life to this old favorite by infusing it with bold, fiery flavors. A flavorful spice mix is lovingly packed into whole fish and stuffed into banana peppers, then shallow fried to perfection. This method doesn't just add spice—it brings out a deep, rich taste that is sure to awaken your senses.

So let’s see how to prepare this delicious dish, step by step!

Ingredients...

🍁 Fish chili pods 5 or 6.
🍁 Coconut oil for frying.
🍁 4 tablespoon of Corn Flour.
🍁 Some boiled and mashed potatoes.
🍁 3/2 Cup of Wheat flour.
🍁 1 Cup of Breadcrumbs.
🍁 1 Teaspoon of Pepper powder.
🍁 Salt as needed.
🍁 1 Teaspoon of Chili powder.
🍁 1/2 Teaspoon of turmeric powder.
🍁 1/2 Teaspoon of meat Curry powder.
🍁 A finely chopped onion.
🍁 2 cinnamon sticks.
🍁 2 finely chopped green chilies.
🍁 finely chopped Curry leaves.

The order of preparation.

First, wash and clean the banana peppers thoroughly. Then, using a knife, make a slit down the middle and remove the seeds.

Next, prepare a potato mixture for stuffing the banana peppers. For this, take a pan and add a tablespoon of coconut oil. Once it's heated, add chopped onions, green chilies, curry leaves, and cinnamon, and mix well. Then, add ground black pepper, turmeric powder, curry powder, and salt. Stir the mixture until slightly cooked. Add the boiled and mashed potatoes to it and mix thoroughly. After about 2 minutes, remove it from the heat.

Next, prepare a batter using wheat flour and corn flour. Take a bowl and add wheat flour and corn flour into it. Gradually add water while mixing, until a moderately thick batter is formed.

Next, fill the banana chilies with the prepared potato mixture by stuffing it into the center of each chili. Then, cut them into smaller pieces as shown below.

Next, coat each of those pieces with the prepared batter, then roll them in breadcrumbs and set them aside.

Finally, take another pan, add coconut oil, and place it on the stove. Once the oil is hot, deep-fry the stuffed banana chilies until they turn golden brown.

With its golden, crispy exterior and a flavorful, spice-rich filling, this stuffed and fried banana chili becomes more than just a meal – it becomes a reminder of home, tradition, and the joy of shared food. Serve warm with a bowl of rice or a fresh salad, and let its bold yet comforting flavors bring everyone at the table together.