(45 minutes, serves 4)
Green plantains are starchy and not sweet, more like a vegetable than a fruit — if you’ve had tostones, those are made from green plantains. Expect these fried green plantain bites to be much like potatoes in texture, but with a flavor all their own; I like them simmered in a mild coconut milk curry, with just a hint of green chili.
NOTE: You can save plantain peels to cook them too.
1-2 T lime juice
1. Cut plantains in half lengthwise and remove peel with a paring knife. Slice plantains on the diagonal in roughly 1/4″ slices, then toss with 1/2 t. salt and turmeric.
2. Heat oil and fry plantain slices until golden; remove to a plate lined with kitchen towels and set aside.
3. In a separate large sauté pan, heat 1-2 T of the oil and add onion, chilies, curry leaves, fenugreek seeds, and salt. Sauté about 10 minutes on medium-high, stirring occasionally, until onions are softened and translucent.
4. Add coconut milk and water, then add fried plantains. Bring to a boil, then turn down heat and simmer 15 minutes, until curry sauce has thickened. Serve hot with rice or bread.
