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.
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Ingredients
4 servings
350 g
2
150 g
2
Rice
Aubergines
Cashews
Bananas
if you don't like the sweetness you can use ripe plantains
400 ml
2 TBL sp
ca. 30 g
1/2
2 tea sp
1
2 cloves
Coconut milk
Curry powder
Ginger
Lime
Cinnamon
Onion
Garlic
Make it a dinner party 🎉
Serve with naan bread and garnish with fresh coriander
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
Heat up new oil in the same pan and sauté onions, ginger, garlic 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 and cinnamon
stir and mix ~1 min
Add coconut milk and lime juice
bring to boil and simmer ~10 min
Cook rice
~12 minutes
Add cashews and bananas
~5 min
This is a recipe from the Fork Ranger book
