This recipe is a specialty of Mom’s cook. Upon first look, it can fool you into believing that it’s fish curry and tastes equally good too. Thinly sliced raw plantains, simmered in thick coconut milk gravy.
For this curry you’ll need,
Raw plantain 1, thin slanted slices
Tamarind juice 1 cup
Shallots 10, sliced thinly (can be supplemented with 1 onion)
Tomato 1, sliced
Ginger 1″ piece, chopped
Green chillis 2-3, slit in half
Red chilli powder 1/2 tsp.
Salt to taste
Boil all the above together, till the plantain is cooked.
This shouldn’t be over-cooked, b’coz the plantain slices should be intact and not mashed up.
Coconut milk, 1 1/2 cups
Coconut oil 1 tbsp
Garlic 3 cloves, crushed
Curry leaves 1 sprig
Pour the coconut milk in and when the gravy starts to boil and thicken, add the coconut oil, garlic and curry leaves.
Best served with rice.