From Kevin Weeks
2 ripe plantains – peeled and cut into 1/4″ slices
Hot curry powder
1 tbsp vegetable oil
Heat oil in a skillet over medium high heat.
Lightly sprinkle plantains on both sides with sugar and curry powder.
Fry until tender and warmed through. Remove from the pan and smash them, return to the pan until browned on both sides. Serve immediately.
These are good as both an appetizer and a side dish.My Notes: I made this with a Cubana friend of mine. It was her who said we needed to fry them twice so I added that to recipe in italics.