Cutlet Curry (Curried Green Banana Cutlets)
Approx. 20 mins before the meal is to be served, bring coconut milk
to a brisk boil in a large pan.
- 12 kanchkolar cutlets, fried (see above recipe)
- 1 coconut grated and steeped in 2 cups hot water to produce
2 cups coconut milk
- 4 green chilies, chopped
- salt and sugar to taste
- 2 limes
- 1 T cumin, dry roasted and powdered
Continue cooking the milk over a hot fire for about 10 mins or until
or until thick and creamy.
Add salt and sugar to taste, green chilies, and then slip in the
Cook for another 10 mins or so.
Remove from fire and squeeze lime juice over cutlets.
Finally, remove to serving dish and sprinkle cumin powder. Serves