This week’s totally tropical trio is a seafood and plantain curry, a side of coconut rice with a peanutty finish, and mango and lime sponge cakes to finish
2 makrut lime leaves– 1 finely zested, to get 2 tsp, and juiced, to get 1 tbsp, the other cut into 4 wedges to serve
Wipe dry the pan and put it on a medium-high heat. Add a tablespoon of oil, the garlic, ginger, chilli, coriander stalks and lime leaves, and fry, stirring regularly, for three minutes, until fragrant and golden. Add the peppers, onion, plantains, another tablespoon of oil and half a teaspoon salt, and cook, stirring occasionally, for 15 minutes, until translucent. Stir in half the paprika and all the tomato paste, and fry, still stirring so it doesn’t catch, for five minutes.
Meanwhile, make the sambal. Put all the ingredients bar a teaspoon of lime juice in a food processor and blitz for a minute, until the mix resembles breadcrumbs.
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