When I was travelling I enjoyed the taste and versatility of Plantain. If you have not come across or cooked with it before it looks like a large banana which it is but this type needs to be cooked before being eaten.
In this recipe I have paired it with mango and onion for a fruity light curry. I prefer a mild curry and my other half likes something with a bit more kick to it. This dish is perfect if you want to turn up the heat, just add more crushed chillies sprinkled on top as a garnish and then everyone is happy!
A Fruity Curry which can be made to suit all levels of heat. A great source of energy and vitamins.
- 2 Plantains
- 1 Tin of Mango in syrup
- 1 medium Onion
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 2 cloves of Garlic
- 0.5 teaspoon Dried crushed Chillies
- 2 cups of water
- 2 tablespoons Rapeseed Oil
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Place the oil in a large frying pan with the spices and garlic
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Cook for 2 minutes
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Add the onions and cook on a low heat for 5 minutes
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Add the Plantain and fry for 5 minutes
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Add the water and cook for a further 15 minutes on a low heat
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Add the mango and cook for 5 minutes
The plantain takes longer than you would think to cook, it’s generally treated like a vegetable more than a fruit. You can cut it lengthways thinly and gently fry for a tasty snack.
The dish looks really vibrant when it is cooking. When the onions and plantain are just softening then it’s the time to add the mango with its syrup.
When serving, try it with a garlic yogurt dip. Place a small tub of unsweetened yoghurt in a bowl. Add 10 mint leaves – finely chopped. Then add 2 cloves of garlic that have been minced through a garlic press.
Sit back and enjoy! Let me know how you either like the idea – or – if you have tried it please send me a picture.
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