Banana Curry
On the shores of Sri Lanka, I walked into a tiny restaurant with eight seats. I was the first. There was a buffet to serve yourself, and one of the meals was banana curry. It remains one of the best meals I’ve ever had and this is my version.
Ingredients
4-5 servings
350 g
2
150 g
2
Rice Basmati
Aubergines
Cashews
Bananas
if you don't like the sweetness you can use ripe plantains
400 ml
2 TBL sp
ca. 30 g
2 tea sp
1
2 cloves
Coconut milk
Curry garam masala
Ginger
Cinnamon
Onion yellow
Garlic
Prep
10 min
- Dice onion and mince garlic
- Dice or mince ginger
- Cut aubergines into cubes
- Cut bananas into thick slices
Cook
25 min
Sauté bananas with 1 tea sp cinnamon
on medium heat in plenty of oil, until outside is a bit crispy. Watch out, they burn quickly. Put aside. ~4 min
Sauté onions, ginger and aubergine
medium heat. Scrape sticky bits of banana from bottom of pan into the mix. Wait until aubergine is golden brown. ~6 min
Add curry, garlic and cinnamon
~1 min
Add coconut milk
simmer ~10 min
Cook rice
~12 minutes
Add cashews, and add banana back to the sauce
~5 min
Make it a dinner party
- Serve with naan bread
- Garnish with fresh coriander