1 teaspoon soy sauce
1/2 cup yellow curry leaves
1 banana, peeled, sliced, and cubed
1/4 cup cider vinegar
1/2 cup water
2 onions, peeled, cut into wedges
2 tomatoes, chopped
1/2 red bell pepper, sliced
2 tablespoons coriander seed
1 tablespoon dried crumbled dried tortilla chips
2 zip ties
Cook tender skewered onion in oil, 3 minutes. Stir in tomato and red bell pepper, add salt and blend together. Serve over glazed tortillas.
I cannot find Brazilian Perch, so I am left with my Jerico's and Brazilian Nuts. Anyways, these are great added ingredients and helped make this recipe a bit more complete.
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