Braised Plantain with Thai Spices

Method

Make a wet paste with the bell peppers, green chilies, coriander leaves, grated coconut, cumin seeds, jaggery and tamarind pulp.

Peel the plantains and soak in salted water.

Pat dry, add a pinch of turmeric and red chili powder.

Fry for 5 minutes in a hot pan, drain off excess oil and set aside.

In the same pan, add the shallots and ginger and sweat.

Add the wet paste and fry well.

Add a little water or stock to create sauce.

Add the plantains and simmer till they are cooked perfectly but not mushy.

Serve with noodles or rice.