This is the May challenge for Recipe swap and this month I was allocated F for flavour blog written by Shalini. Shalini is a software engineer, who is currently a stay at home mum. She gets her recipe inspiration from her mother, grandmother and aunts.
Looking through Shalinis blog, I shortlisted three recipes; veg momos as I have never made momos at home and wanted to try them, mango chutne as its mango season at the moment and the Raw Banana roast. It was a tough decision but finally I decided to make the Raw Banana Fry as I had friends visiting and it makes a lovely appetiser.
I followed the recipe and the only changes I made was that I added a little chopped coriander and red chillies and doubled the quantity. The recipe was delicious and I will definitely be making it again.
Yield: serves 4
Raw Banana Fry
Raw bananas marinated in herbs and spices and shallow fried until golden brown and crispy
prep time: 15 Mcook time: 15 Mtotal time: 30 M
Ingredients:
- 2 Raw green bananas (matoke)
- 3 sprigs fresh coriander finely chopped
- 1 red chilli finely chopped
- 1 tsp Red chilli powder
- 1/4 tsp Turmeric powder
- 1 tsp Coriander powder
- 1 tsp Ginger Garlic paste
- 1 .5 tablespoons Rice flour
- 1 teaspoon Salt
- 3 tablespoons Olive Oil
- Lime wedges to serve
Instructions:
How to cook Raw Banana Fry
1. Cut the top and bottom of the raw bananas and place them in a large pan with cold water.
2. Boil the bananas for 6-8 minutes . Do not over boil as bananas need to be a l dente and not fall apart when peeled and sliced.
3. Once bananas are boiled remove from heat and place them in cold water.
4. Peel and slice them in to 5 mm thickness slices.
5. In a bowl add the flour, salt, chilli powder, turmeric powder, coriander powder, ginger garlic paste, red chilli and chopped coriander .
6. Toss the banana slices in the seasoned flour and leave aside for 20 minutes.
7. After 20 minutes add 1 tablespoon of water and toss the marinated bananas ensuring all, the slices are well cover with the seasoned flour mixture.
8. In a frying pan add the oil and heat it. Shallow fry the banana slices in small batches until golden brown. Remove from the oil and place on kitchen paper.
9. Repeat for all the slices.
10. Serve hot with lime wedges.
NB-There are various types of raw bananas available in the market depending on which country they originate from. There is plantain which are the long green bananas mainly used in Caribbean cuisine or the little green Indian variety from India or the East African variety called matoke.
In this recipe I used matoke. I am sure the recipe would work well with any kind of raw banana. I have previous cooked with matoke when I made my Matoke Bhel and Kenyan Matoke stew
To see what the other bloggers created in the recipe swap check the links below:
