Kerala Plantain Errisery RecipeOrigin: India Period: Traditional |
Ingredients:
450g plantains (nenthrakkay), peeled and diced 
Kerala Plantain Errisery Preparation:Method:Place the plantains in a pan of lightly-salted water and bring to a boil. Cook for about 20 minutes, or until tender. Whilst the plantains are cooking prepare the curry paste. Toast the spices for about 2 minutes in a dry pan. Grind to a powder in a coffee grinder then combine with all the other ingredients in a pestle and mortar or a blender and render to a paste. When the plantains are tender tip out any excess water (you want just enough to cover the fruit, but no more). Stir-in the curry paste then bring the mixture to a simmer and continue cooking until the gravy thickens. At this point, heat the ghee in a pan and use to fry the mustard seeds until they begin to splutter. Turn into the plantain curry and cook for 5 minutes more. Serve hot with rice. |
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