Ingredients with Measurements:
- 1 can of ackee (19 oz)
- 2 ripe plantains
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of curry powder
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1 teaspoon of ground turmeric
- 1 can of coconut milk (13.5 oz)
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Cutting board
- Knife
Step-by-step instructions:
Preparation:
1. Peel and slice the plantains into 1-inch pieces.
2. Drain the ackee and set aside.
3. In a small bowl, mix together the curry powder, cumin, coriander, and turmeric.
Cooking:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
3. Add the spice mixture to the skillet and stir for 1 minute until fragrant.
4. Add the sliced plantains to the skillet and stir to coat with the spices.
5. Pour in the can of coconut milk and stir to combine.
6. Bring the mixture to a simmer and cook for 10-15 minutes until the plantains are tender.
7. Gently fold in the drained ackee and cook for an additional 5 minutes until heated through.
8. Season with salt and pepper to taste.
9. Garnish with fresh cilantro and serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 25-30 minutes
5. Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 322
Fat: 18g
Carbohydrates: 38g
Protein: 4g
Sodium: 30mg
Sugar: 16g
Fiber: 5g
Substitutions for ingredients:
- You can use fresh ackee instead of canned, but it must be boiled for at least 20 minutes before using.
- You can use green plantains instead of ripe ones, but they will need to cook longer.
- You can use any type of oil instead of vegetable oil.
- You can use fresh cilantro or parsley for garnish.
Variations:
- Add diced tomatoes or bell peppers for extra color and flavor.
- Use different types of curry powder or spices to customize the flavor.
- Add cooked chicken or shrimp for a protein boost.
Tips and tricks:
- Be careful not to overcook the plantains, as they can become mushy.
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- Taste and adjust the seasoning as needed before serving.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation ideas:
- Serve the curry in a large bowl or on individual plates.
- Garnish with fresh cilantro or parsley.
Garnishes:
- Fresh cilantro or parsley
Pairings:
- Serve with rice or naan bread for a complete meal.
Suggested side dishes:
- Steamed vegetables, such as broccoli or carrots.
Troubleshooting advice:
- If the curry is too thin, simmer it for a few more minutes to reduce the liquid.
- If the plantains are not tender enough, cook them for a few more minutes until they are soft.
Food safety advice:
- Make sure to cook the plantains thoroughly to avoid any potential foodborne illnesses.
Food history:
- Ackee and plantain curry is a popular dish in Jamaican cuisine.
Flavor profiles:
- This dish is savory, slightly sweet, and mildly spicy.
Serving suggestions:
- Serve hot as a main dish.
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Region: Jamaican