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Dizzy Noo Shak

Dizzy Noo Shak

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Dizzy Noo Shak (plantain curry)
Course Main Dish
Cuisine Indian
Keyword Curry
Prep Time 1 hour
Cook Time 1 hour
Servings
people
Ingredients
Plantain Curry
Onion Base
Tomato Base
Course Main Dish
Cuisine Indian
Keyword Curry
Prep Time 1 hour
Cook Time 1 hour
Servings
people
Ingredients
Plantain Curry
Onion Base
Tomato Base
Instructions
Plantain Curry
  1. In a large skillet cook sliced plantains in a tablespoon of Ghee Butter on low to med heat. Cook one side at a time until golden brown. Lightly dust each side with ground cinnamon. Remove plantains and set them aside to add back in later.
  2. In the same large skillet add 2 tablespoons of Ghee Butter, chopped yellow onions, 1 tablespoon of Garam Masala, and cook over medium heat until brown.
  3. Next add 2 ladle scoops of Onion Base and 1 scoop of Tomato Base, 1 can of Coconut Milk, Heavy Cream to thicken (amount varies), 1 tablespoon of Red Chili Masala, 1 more tablespoon of Garam Masala, 3 tablespoons of Brown Sugar to taste for sweetness. Use a whisk to mix in the spices.
  4. Add plantains back into the curry and gently stir over a low simmer to meld the flavors together and allow to thicken.
  5. Add Cayenne Pepper for heat.
  6. Add Salt to taste.
Onion Base
  1. In large pot add onions and fill water to top.
  2. Boil down until onions are transparent and soft (30-40 minutes) remove any excess skins that may have floated to the top.
  3. In a blender/food processor use a ladle to scoop in the onions and broth from the stock pot. Fill it halfway (leaving room for steam and mixing) and add garlic and ginger, repeat until all ingredients are used.
  4. Return the pureed onion gravy to a pot and stir well. Let cool and set aside for later. This base can be stored for a week in the fridge or frozen to use later.
Tomato Base
  1. Puree tomatoes in a blender/food processor.
  2. Bring puree to a boil in large pot and add chili powder, cayenne pepper for heat, and salt to taste.
  3. Let cool and set aside for later. This base can be stored for a week in the fridge or frozen to use later.
Recipe Notes

Serve with Basmati Rice and Naan Bread.

*For a vegan/vegetarian Dizzy Noo Shak dish eliminate the dairy (butter and heavy cream) and add 1/2 - 1 additional full can of Coconut Milk.

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