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By now I’m pretty sure your Barbecue grill has been getting a pretty good workout.
We all know that a deliciously grilled steak, juicy shrimp or rotisserie chicken is never the same without it’s sidekick, a perfectly matched side dish!
There are tons of yummy ideas, some of which are classic favourites like your good ol’ salads and potatoes but I’ve got something a little different that I think will tantalize your taste buds and pleasantly surprise your palette at how well it goes together with grilled meats (especially seafood!), transporting you to the streets and beaches of Goa, India.

paste-vindaloo

 

Using Patak’s Vindaloo Paste combined with a few other spices and flavouring sweet plantains, my Curried Plantain Fry will be a great addition to your dinner table. Use as a side dish or canapé.
Enjoy with Sour Cream (which I love!) or Patak’s Major Grey Chutney. Delicious!

Curried Plantain Fry
A sweet and tangy side dish that will tantalize your taste buds and transport you to the beaches of Goa.
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Prep Time
15 min
Cook Time
30 min
Total Time
35 min
Prep Time
15 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 2 Plantains/Vazhaikai
  2. 1 tsp Chilli powder (you can omit this if you're serving to kids)
  3. 1/4 tsp Turmeric powder
  4. 1 tsp of Vindaloo Paste
  5. 1/4 tsp Asafoetida
  6. Salt to taste
  7. 3-4 tsp of Water (to create a paste that's not too thick or too watery)
Instructions
  1. 1) Cut the ends of the plantain and peel the skin. Cut into two and drop into boiling water and cook in medium heat for about 10-15 minutes or until a knife inserted can pass through it easily.
  2. When done, drain and allow it to cool.
  3. 2) Mix the other ingredients to form a paste.
  4. 3) Slice the cooled plantains to thin discs and mix with the spice paste. Set aside covered for 10-15 minutes.
  5. 4) In a flat pan, heat 2 tsp of oil and place the plantain pieces and cook about 3-4 minutes on each side or until crispy.
  6. Enjoy as an appetizer or side dish with some Sour cream or Patak's Major Grey Chutney.
CAC http://carolaucourant.com/
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To learn more about Patak’s Canada, visit them online at http://www.pataks.ca.

Disclosure:I am part of the Patak’s Canada Ambassador program with Mom Central Canada and I receive special perks as part of my affiliation with this group. The opinions on this blog are my own.

27 comments on “Recipe: Curried Plantain Fry – A Sweet & Tangy Side Dish”

    • Hi Suzie!
      You should be able to find Asafoetida (also called Hing) in South Asian Grocers or the Asian aisle in your local grocers (if they carry).
      You can certainly omit this and it really won’t change up the taste too much.

  1. Those look so tasty! I never know how to cook plantains so I have never purchased them! This might change soon!

  2. I”m salivating. I tried making it today fyi and it didn’t turn out looking as good as you but it tasted great! I’ll try an do it again next weekend. Thanks for sharing the receipe.

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