Craving the flavors of a traditional fish curry but prefer a vegetarian option? This Raw Plantain Fish-Style Curry is here to satisfy your taste buds! Made with raw plantain (Nendran banana) and a blend of aromatic spices, this dish mimics the tangy, spicy, and flavorful profile of a classic fish curry. Whether you’re a vegetarian or simply looking to try something new, this recipe is a must-try. Let’s dive into the recipe!
Why You’ll Love This Raw Plantain Fish-Style Curry
This curry is a creative and delicious way to enjoy the flavors of a traditional fish curry without using fish. The raw plantain absorbs the tangy and spicy gravy beautifully, creating a dish that’s both hearty and flavorful. It’s perfect for those who love South Indian cuisine or are looking for a unique vegetarian dish. Plus, it’s easy to make and uses simple, everyday ingredients!
Ingredients for Raw Plantain Fish-Style Curry (Serves 4)
Here’s what you’ll need:
For the Curry:
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1 raw plantain (Nendran banana), peeled and chopped into pieces
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3 tablespoons coconut oil
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½ teaspoon mustard seeds
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¼ teaspoon fenugreek seeds
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1.5-inch piece of ginger, finely chopped
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10 garlic cloves, chopped
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15 small shallots (or 1 large onion), sliced
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¼ teaspoon turmeric powder
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1.5 tablespoons chili powder
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1 tablespoon Kashmiri chili powder (for color and mild heat)
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2 cups water (adjust for desired gravy consistency)
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2 small pieces of kudampuli (Malabar tamarind)
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2 teaspoons salt (adjust to taste)
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1-2 sprigs of curry leaves
Step-by-Step Instructions
1. Prepare the Plantain
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Peel and chop the raw plantain into medium-sized pieces. Set aside.
2. Temper the Spices
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Heat a pan or kadai and add 3 tablespoons of coconut oil.
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Once the oil is hot, add ½ teaspoon of mustard seeds and ¼ teaspoon of fenugreek seeds. Let the mustard seeds splutter.
3. Sauté the Aromatics
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Add the chopped ginger, garlic, and sliced shallots. Sauté on medium heat until the shallots turn golden brown.
4. Add Spices and Water
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Reduce the heat to low and add ¼ teaspoon of turmeric powder, 1.5 tablespoons of chili powder, and 1 tablespoon of Kashmiri chili powder. Stir quickly for 5-10 seconds.
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Pour in 2 cups of water (use 1.5 cups for a thicker gravy).
5. Cook the Curry
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Add the kudampuli pieces and 2 teaspoons of salt. Bring the curry to a boil on high heat.
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Add the chopped plantain pieces and curry leaves. Stir well and let the curry boil again.
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Cover the pan and cook on medium heat for 7 minutes, or until the plantain is tender.
6. Rest and Serve
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Turn off the stove and let the curry rest for at least 30 minutes to allow the flavors to meld.
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Before serving, taste the curry and adjust the sourness by removing the kudampuli pieces if needed.
Tips for the Perfect Raw Plantain Fish-Style Curry
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Choose Fresh Plantain: Use firm, raw plantains for the best texture.
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Adjust Spice Levels: Tailor the amount of chili powder to suit your taste.
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Let It Rest: Allowing the curry to rest enhances its flavor.
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Alternative Vegetables: Replace plantain with ivy gourd, okra, or eggplant for variety.
Why This Recipe Works
This Raw Plantain Fish-Style Curry is a brilliant vegetarian alternative to traditional fish curry. The raw plantain absorbs the tangy and spicy flavors of the gravy, creating a dish that’s both satisfying and unique. It’s a great way to enjoy the essence of South Indian cuisine without using fish.
Final Thoughts
If you’re looking for a creative and flavorful vegetarian dish, this Raw Plantain Fish-Style Curry is a must-try. It’s easy to make, packed with flavor, and perfect for any meal. Whether you’re cooking for a family dinner or experimenting with new recipes, this curry is sure to impress. Give it a try and let me know how it turns out in the comments below. Happy cooking!
Until next time, keep experimenting with flavors and enjoying the magic of home-cooked meals. Cheers! 🎶
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