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| Easy spicy fried Plantain Curry with coconut milk |
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| Peeled plantain |
Recipe summary
For
Easy spicy fried green Plantain Curry with coconut milk
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 6
Preparation
1. 300 grams raw plantains should be peeled before cooking. (The plantain has a gum or milk that is very sticky and that will stain your hands when you work with it. The gum is absolutely harmless. You may wish to wear a pair of disposable gloves when working with a plantain or you may wish to apply some vegetable oil to your palms. After the preparation of the plantain you can wash your hands with soap and water.)
2. Cut off the top stem of the plantain. With a knife pry the top of the peel and pull it away. Most of the fiber will come off with your knife. You can use a sharp knife of a
vegetable peeler to peel the skin off. Remove only the fibrous outer skin which will be dark green and leave the inner light green skin intact. The inner skin is very tasty.
3.The peeled plantain will discolor due to oxidation. Immerse it in water to prevent discoloration.
4. Slice the plantain into bite size cubes. Immerse in cold water. Drain and set aside.
Method
1. In a large nonstick frying pan or a wok heat 3 tablespoons of oil. When the oil is hot add the plantain pieces. And shallow fry for about 15 minutes till it turns light brown. If you shallow fry, you should stir it frequently to preventing it from sticking to the pad or burning.
You can add ¼ cup vegetable oil and deep fry also.
When all the moisture is gone and the plantain pieces are slightly fried, take the pan off the heat. Remove the plantain pieces and set aside.
2. In a large saucepan or a wok heat the oil. When the oil is hot add ¼ tsp mustard seeds and wait till it splutters.
3. Then add 1 onion chopped coarsely, ¼ teaspoon cumin seeds, ¼ teaspoon fennel seeds, 5 grams ginger chopped fine and 3 cloves garlic sliced thinly and fry for about 5 minutes, stirring occasionally. I used ginger paste.
4. Add 1 green chili sliced thinly and 2 red dry chili and 10 curry leaves chopped fine and fry for 5 minutes.
5. Add 1 tsp chili powder, 1 tablespoon curry powder, 1/8 teaspoon turmeric powder and 1/8 teaspoon pepper powder and fry for one minute.
6. Add about 750 ml of water, and ½ teaspoon salt and boil for 15 minutes. This is to let the raw smell of the curry powder to go off.
7. Add the fried plantain pieces and cook for about 10 minutes.
8. The plantain pieces will absorb most of the water. As the water evaporates watch for the consistency you want. That is whether you want a little gravy or a dry curry. When the curry reaches the correct consistency add ½ cup coconut milk and boil for 5 minutes and take off the heat.
Taste for seasoning and adjust.
Easy spicy fried green Plantain Curry with coconut milk is ready.
Recipe follows in detail with pictures.For
Easy spicy fried green Plantain Curry with coconut milk
Preparation time: 20 minutes
Cooking time: 45 minutes
Serves: 6
Preparation
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| Raw plantain |
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| Peeled plantain |
2. Cut off the top stem of the plantain. With a knife pry the top of the peel and pull it away. Most of the fiber will come off with your knife. You can use a sharp knife of a
vegetable peeler to peel the skin off. Remove only the fibrous outer skin which will be dark green and leave the inner light green skin intact. The inner skin is very tasty.
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| cut pieces of green plantain |
3.The peeled plantain will discolor due to oxidation. Immerse it in water to prevent discoloration.
4. Slice the plantain into bite size cubes. Immerse in cold water. Drain and set aside.
Method
1. In a large nonstick frying pan or a wok heat 3 tablespoons of oil. When the oil is hot add the plantain pieces. And shallow fry for about 15 minutes till it turns light brown. If you shallow fry, you should stir it frequently to preventing it from sticking to the pad or burning.
You can add ¼ cup vegetable oil and deep fry also.
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| Ingredients |
2. In a large saucepan or a wok heat the oil. When the oil is hot add ¼ tsp mustard seeds and wait till it splutters.
3. Then add 1 onion chopped coarsely, ¼ teaspoon cumin seeds, ¼ teaspoon fennel seeds, 5 grams ginger chopped fine and 3 cloves garlic sliced thinly and fry for about 5 minutes, stirring occasionally. I used ginger paste.
4. Add 1 green chili sliced thinly and 2 red dry chili and 10 curry leaves chopped fine and fry for 5 minutes.
5. Add 1 tsp chili powder, 1 tablespoon curry powder, 1/8 teaspoon turmeric powder and 1/8 teaspoon pepper powder and fry for one minute.
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| Easy spicy fried Plantain Curry with coconut milk |
6. Add about 750 ml of water, and ½ teaspoon salt and boil for 15 minutes. This is to let the raw smell of the curry powder to go off.
7. Add the fried plantain pieces and cook for about 10 minutes.
8. The plantain pieces will absorb most of the water. As the water evaporates watch for the consistency you want. That is whether you want a little gravy or a dry curry. When the curry reaches the correct consistency add ½ cup coconut milk and boil for 5 minutes and take off the heat.
Taste for seasoning and adjust.
Cooking time: 45 minutes
Serves: 6
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| Ingredients |
Main
300 grams raw plantains ( 3 large pieces)
1 onion chopped coarsely
Others
10 curry leaves
3 cloves garlic sliced thinly
1 green chili sliced thinly
10 curry leaves
5 grams ginger chopped fine
½ cup coconut milk
½ teaspoon salt
¼ cup vegetable oil
750 ml of water
Spices
2 dry red chili sliced thinly
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¼ tsp mustard seeds
1/8 teaspoon black pepper powder
1/8 teaspoon turmeric powder
1 tablespoon curry powder
1 tsp chili powder
Preparation
Plantain should be peeled before cooking. The plantain has a gum or milk that is very sticky and that will stain your hands when you work with it. The gum is absolutely harmless. You may wish to wear a pair of disposable gloves when working with a plantain.
If you find it difficult to cut and peel with the gloves you may wish to apply some vegetable oil to your palms.
After the preparation of the plantain you can wash your hands with soap and water. Most of the stains would go off. The rest will also go off when you wash the dishes and other utensils.
Cut off the top stem of the plantain. With a knife pry the top of the peel and pull it away. Most of the fiber will come off with your knife. You can use a sharp knife of a vegetable peeler to peel the skin off. Remove only the fibrous outer skin which will be dark green and leave the inner light green skin intact. The inner skin is very tasty. The peeled plantain will discolor due to oxidation. Immerse it in water to prevent discoloration.
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| Cut plantain pieces are immersed in water |
|
| cut pieces of green plantain |
In a large nonstick frying pan or a wok heat 3 tablespoons of oil. When the oil is hot add the plantain pieces. And shallow fry for about 15 minutes till it turns light brown. You can add more oil and deep fry also. If you shallow fry, you should stir it frequently to preventing it from sticking to the pad or burning.
When all the moisture is gone and the plantain pieces are slightly fried, take the pan off the heat. Remove the plantain pieces and set aside.
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| frying the cut plantain |
In a large saucepan or a wok heat the oil. When the oil is hot add mustard seeds and wait till it splutters. Then add onion, cumin seeds, fennel seeds, ginger and garlic and fry for about 5 minutes, stirring occasionally. I used ginger paste.
Add green and red chili and curry leaves and fry for 5 minutes.Add chili powder, curry powder, turmeric powder and pepper powder and fry for one minute.
Add about 750 ml of water, and salt and boil for 15 minutes. This is to let the raw smell of the curry powder to go off.
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| Curry is boiling |
Add the fried plantain pieces and cook for about 10 minutes.
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| Fried plantain is being added |
The plantain pieces will absorb most of the water. As the water evaporates watch for the consistency you want. That is whether you want a little gravy or a dry curry. When the curry reaches the correct consistency add coconut milk and boil for 5 minutes and take off the heat.
Taste for seasoning and adjust.
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| Final curry is getting ready |
The curry is ready. This curry can be served with rice or bread. This curry will you a great taste.
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