Fried plantain curry

fry

2 plantain or green cooking bananas

1/2 tsp turmeric

1/2 tsp salt

oil to fry

Peel and dice the plantain into bite sized piece. Toss the ash plantain with salt and turmeric. Deep fry the plantain till it is crispy and golden brown, leave aside.

grind to a powder

1 tsp coriander seeds

1/4 tsp fennel seeds

1 cardamom

Grind coriander, fennel and cardamom to a fine powder.

curry

1 tbsp onion

1/2 cup tomato

1 green chillie optional

2" pandan leaf or rampe

1" cinnamon stick

1/2 tbsp curry leaves

1/4 tsp fenugreek

1/2 tsp chillie powder or chillie flakes

1 tbsp coconut milk powder

1/2 cup water

1 tsp lemon juice optional

Add all the ingredients except the plantains and lemon juice into a saucepan and boil uncovered till the onions are soft and the gravy is thick.

Add the plantain to the gravy and bring it to a boil. Then simmer in low heat for 5 to 7 minutes, make sure the plantain doesn't get mushy. If using lemon juice add it towards the end.

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