Kerala Plantain Errisery

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Kerala Plantain Errisery

Kerala Plantain Errisery is a traditional Indian recipe (from Kerala) for a classic vegetarian curry of plantains fried in mustard-spiced ghee and finished in a home-made chilli-based curry paste with grated coconut. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kerala Plantain Errisery.

prep time

20 minutes

cook time

35 minutes

Total Time:

55 minutes

Serves:

4–6

Rating:

Tags : Curry Chilli Recipes Vegetarian Recipes Vegetable Recipes Indian Recipes

Ingredients:

450g plantains (nenthrakkay), peeled and diced
salt, to taste
1 tbsp ghee
1/4 tsp mustard seeds

For the Curry Paste:
3 red chillies
10 black peppercorns
1 green cardamom pod
1/4 tsp cumin seeds
140g freshly-grated coconut
1 tsp ghee

Method:

Place the plantains in a pan of lightly-salted water and bring to a boil. Cook for about 20 minutes, or until tender.

Whilst the plantains are cooking prepare the curry paste. Toast the spices for about 2 minutes in a dry pan. Grind to a powder in a coffee grinder then combine with all the other ingredients in a pestle and mortar or a blender and render to a paste.

When the plantains are tender tip out any excess water (you want just enough to cover the fruit, but no more). Stir-in the curry paste then bring the mixture to a simmer and continue cooking until the gravy thickens. At this point, heat the ghee in a pan and use to fry the mustard seeds until they begin to splutter. Turn into the plantain curry and cook for 5 minutes more. Serve hot with rice.