Green Plantain Curry

(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.

3 green plantains (about 4 c. sliced up)
1/2 t. salt
1/4 t. turmeric
oil for deep frying
1/2 red onion, sliced thin
2 green finger hot chilies, chopped
1 stalk curry leaves, about a dozen
1/4 t. fenugreek seeds
1/2 t. salt
1 c. coconut milk
1 c. water

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.

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