Fried sweet plantain curry
A Borough Market recipe for a quick curry from Cynthia Shanmugalingam of Rambutan, made with super-ripe plaintains
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Ingredients
- 2 ripe, almost completely black plantains, peeled and sliced
- 1 red onion, peeled and finely sliced lengthways
- 2 cloves of garlic, peeled and sliced
- 10 fresh curry leaves
- 2 green chillies, slit lengthways
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp coriander seeds
- 1 tsp salt
- 1 lemongrass stalk, bruised
- 100ml coconut milk
- ½ tsp Sri Lankan curry powder
- ½ tsp ground turmeric
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