Kerala x Puerto Rico
Prawn masala mofongo
Two plantain loving coasts finally pool their garlic.
60 minTime
24 gProtein each
hotSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original548kcalsame
24 gproteinsame
8 gfibresame
60minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
7 steps- 1Toss the prawns with turmeric, half the chilli and salt. Rest 10 minutes.
- 2Fry the banana rounds in oil on medium heat for 8 minutes, turning, until golden but not crisp. Drain.
- 3Pound the garlic with a pinch of salt in a mortar. Add the hot banana, ghee, warm water and toasted coconut and pound to a rough, sticky mash.
- 4Heat the coconut oil on medium heat, add curry leaves, then onion. Cook 8 minutes until deep golden.
- 5Add ginger garlic paste and cook 1 minute on medium heat. Add tomato, the rest of the chilli, pepper and garam masala and cook 5 minutes until thick.
- 6Add the prawns and cook on high heat 3 to 4 minutes until curled and opaque. Stir in the coconut milk and lime juice.
- 7Press the mofongo into a small greased bowl, turn out onto plates, make a hollow and fill with prawns.
Serve it like this
Turn the mofongo dome onto the centre of a warm plate and spill the prawns over the top so sauce runs down the sides. Finish with curry leaves and a lime cheek.
