Sunday, May 19, 2013

Curry-Fried Plantains

Plantains are the starchier, less sweet brothers of bananas.  They remind me of potatoes when I cook them, but more delicate.  This is a recipe for very spicy plantains-- if you find it to be too hot to eat as is, you can stir in a few spoonfuls of canned coconut milk upon taking off of the pan.  The addition of coconut milk will make the plantains more soft, less like a finger food.
Be careful!  You must be sure to add just enough coconut milk to coat the plantains, to avoid making a very unsavory soup


15mL / 1 T coconut oil
Dash asafoetida/hing powder
5g / 2 t tumeric powder
5g / 2 t coriander powder
2g / 1 t cayenne pepper
5g / 2 t  cumin powder
2 plantains
12g / 1 T dark brown sugar
note: I refer here to the American brown sugar, which is white sugar mixed with molasses.  If you have none, you could either mix equal amounts of sugar and molasses together and add that, or simply use all white sugar.
Pinch salt


Melt oil in pan on medium-low heat.
Add all of the spices and stir until aromatic and a shade darker, from three to five minutes.
As the spices heat, peel and chop the plantain into circles 1cm / 0.5 inch thick.
Add the plantain to the oil in one layer, trying to avoid having the pieces touch.
Raise heat to medium-high.
Let sit uncovered for five minutes, until the bottoms have a crust.
Turn over the plantains and cook the other side for another three minutes.
Continue cooking and flipping until both sides of the plantain are nicely browned, and the plantain feels like an almost-ripe avocado to your spatula.
Sprinkle sugar and salt atop of the plantains and flip once more, turning off the heat.

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