Fried sweet plantain curry from Rambutan: Fresh Sri Lankan Recipes from an Immigrant Family (page 42) by Cynthia Shanmugalingam

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Coconut and onion pol roti

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for coconut oil, and can use the Sri Lankan curry powder on page 21.

  • Idril on July 16, 2024

    Absolutely delicious - a lovely way to use very ripe plantains, although I wouldn’t use them “almost completely black” as the recipe suggests as I tried this the first time and they had that overripe banana flavour I find off putting. However when I made it the second time I used plantains with lots of black spots but still some yellow and they were seriously sweet without tasting overripe and the curry was a showstopper. Sauce isn’t much as the other reviewer mentioned which didn’t bother us as it was served both times with other curries with more sauce, but no reason you couldn’t up the coconut milk to your liking.

  • JuneHawk on January 20, 2023

    This is delicious! The sauce is a bit on the dry side so I would had at least 1.5x the amount of coconut milk next time.

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