Wash the capsicums and then slit each one down one side and carefully remove the seeds, without breaking the capsicum.

Make the filling by blending together the chopped red onion, soy sauce, lime juice, dessicated coconut, cashew nuts, 1 teaspoon of the roasted curry powder, the chilli powder and the water until a paste forms. Stuff the capsicums with the filling then heat the oil in a heavy frying pan and fry on each side for a few minutes until brown. Remove from the pan and set to one side.

Add the chopped green chillis, turmeric and curry leaves to the pan, fry for a couple of minutes, and then reduce the heat and add the coconut milk, salt to taste and stuffed capsicums. Bring to the boil and gently simmer until the capsicums are soft and the sauce has reduced. Finally sprinkle the rest of the roasted curry powder over the top, cover the pan and allow to sit for 2 minutes before serving with rice.