Fried plantains in a yogurt sauce

Name: Fried plantains in a yogurt sauce
Yield: Serves 4-6 as a side dish
Cuisine: India
Ingredients: 4 tbsp raisins; 2 tsp cumin seeds; vegetable oil, to deep-fry plus a little more; 6 garlic cloves; 1-2 tbsp chopped coriander leaves; 1-2 tbsp chopped mint leaves plus more to serve (optional); 500 g Greek-style yogurt; 4 tbsp pine nuts; 6 large, ripe plantains; 35 g fresh coconut, grated; 3 red chillies; 3 tbsp caster sugar; salt

Preparation info

Serves
4-6
as a side dish

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

A south Indian dish, this would go very well, with spicy, rich meat recipes. This can be served as a posh canapé, as in the photo, with the yogurt sauce used as a dip and a pile of cocktail sticks for skewering the plantains, or you can just mix the plantains and sauce together and serve with rice; so it’s a two-in-one dish!

Ingredients

4 tbsp raisins
2 tsp cumin seeds
vegetable oil, to deep-fry plus a little more

Asia
India
Side dish
Gluten-free
Vegetarian
Spicy

Method

Soak the raisins in hot water for 15 minutes, then drain. Place the cumin seeds in a dry frying pan placed over a medium heat and stir until they are aromatic. Set aside.

Heat a little oil in the same frying pan and add the pine nuts. Cook stirring, until the pine nuts are golden. Add the raisins and stir for a few seconds until plump, hot and juicy. Set aside.

Peel the plantain