This curry pays homage to my mother’s Nigerian sweet plantain porridge, creating a delightful balance of savory depth, smoky undertones, and natural sweetness. With its quick preparation time of less than an hour, it makes for a perfect weekend meal when you want something satisfying yet light
Serves: 3
Prep Time: 15 minutes
Cook Time: 25 – 30 minutes
Ingredients
- 2 tbsp vegetable oil
- 1 small white onion, chopped
- 3 cloves garlic, minced
- 1 inch ginger piece, chopped
- 1 tsp garam masala
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp ground black pepper
- 350g (1.5 cups) crushed fire roasted tomatoes
- 1 can full fat coconut milk
- 3 medium sized ripe plantains, peeled and cut into chunks
- 250g smoked mackerel, cleaned and bones removed
- 1 fresh lime
- 1 cup sliced amaranth greens or spinach, rinsed
- Parsley, to garnish
Method
- In a large pan over medium heat, heat the oil. Once the oil is hot, add the onions, ginger and garlic and cook for a minute or until fragrant.
- Add the garam masala, cumin, black pepper and salt. Cook with the onions for 30 seconds.
- Next, add the fire roasted tomatoes. Use a spoon to break the tomatoes into smaller pieces but if you still have some bits of tomato chunks, its okay. Follow with the coconut milk and plantains.
- Stir the curry gently, cover the pot with its lid and let the curry come to a soft boil. This should take about 5 – 8 minutes.
- Once the curry starts boiling, add the smoked mackerel. Stir gently and cover the pot again. Leave the curry to simmer for 10 minutes or until the plantains are fork tender.
- Squeeze in the lime juice from the lime into the curry and add the greens. Cover the pot and allow to steam for 2-3 minutes before taking the curry off the heat.
- Serve the curry warm with some fresh parsley and extra lime as garnish.
Recipe Notes:
- Please bear in mind that if you intend to roast your own tomatoes, it would add extra prep time for the recipe.
- If you are unable to find fire roasted tomatoes, you can make your own by using 5 large Roma tomatoes. Simply wash the tomatoes, pat dry and cut lengthways. Brush the tomatoes lightly with some olive oil and broil on high for 15 minutes or until the skin of the tomatoes start to char.