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.
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!
- 2 Plantains/Vazhaikai
- 1 tsp Chilli powder (you can omit this if you’re serving to kids)
- 1/4 tsp Turmeric powder
- 1 tsp of Vindaloo Paste
- 1/4 tsp Asafoetida
- Salt to taste
- 3-4 tsp of Water (to create a paste that’s not too thick or too watery)
- 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.
- When done, drain and allow it to cool.
- 2) Mix the other ingredients to form a paste.
- 3) Slice the cooled plantains to thin discs and mix with the spice paste. Set aside covered for 10-15 minutes.
- 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.
- Enjoy as an appetizer or side dish with some Sour cream or Patak’s Major Grey Chutney.
To learn more about Patak’s Canada, visit them online at http://www.pataks.ca.