- 3 Tbsp canola oil (45 mL)
- 1 onion, diced (1 )
- 1/2 cup pureed red pepper (125 mL)
- 2 tsp curry powder (10 mL)
- 2 tsp chopped fresh oregano or 1/2 tsp dried oregano leaves (10 mL)
- 2 tsp chopped fresh thyme leaves or 1/2 tsp dried thyme leaves (10 mL)
- 1/8 tsp cayenne pepper ( or to taste) (0.5 mL)
- 2 tomatoes, seeded and diced (2 )
- 1/2 cup chicken stock (125 mL)
- 3 yellow plantains (3 )
- Heat canola oil in a saucepan over medium high heat. Add chopped onion and cook for 3 to 4 minutes. Add pureed red pepper, curry powder, oregano, thyme and cayenne pepper. Cook for 2 – 3 minutes. Add diced tomatoes and chicken stock. Simmer 10 – 15 minutes over low heat to desired thickness of sauce. Keep warm.
- Peel plantains and cut plantains on a diagonal, about 1.25 cm (½ inch) thick. In a second deep saucepan heat canola oil to 350 ºF (175 ºC). Add plantain slices to the hot oil, being careful that slices do not touch each other. Make sure there is enough canola oil so plantain slices will be half covered. Cook plantain on both sides until golden brown, about 2 minutes per side. Remove from pan, place on paper towel to remove excess oil.
- Place plantain slices on small appetizer plates and spoon curry sauce over top.
- Serve immediately.
Culinary Tip: When purchasing plantains, if they are green, place them in cool dark place to ripen.
Fried Plantain with Fiery Curry Sauce
Spicy curry sauce over fried plantain is a very delicious appetizer idea!
- 6-8 people