Wednesday, July 02, 2008

Green Banana Curry

Green, or unripe, bananas can be used as a vegetable, just like plantain. Watch out for juice from their skins, it will stain! Or you could do like the locals and clean your hands with petrol afterwards.

A dozen firm green bananas, or 8 plantains
Water and grated flesh from a coconut
2 inches of fresh ginger
½ to 1½ inches of chili, depending on taste and type
3 cloves garlic
1 lime
1 teaspoon curry powder, or to taste
Few lime leaves if available
1 spoonful of honey, or to taste
Splash soy sauce
Oil for cooking

Cut the skin from the bananas and chop. Add to salted water with a splash of lime, bring to boil and simmer 10 minutes or until the bananas are soft, like boiled potatoes.

Meanwhile finely chop garlic, ginger and chili and cook in oil until softened, add chopped lime leaves and curry powder and cook on low heat stirring constantly for another 2 minutes. Add bananas along with some of their cooking water, stir to coat thoroughly and cook on low heat for 5 minutes. Add coconut water and flesh, the juice of the lime (if it’s organic throw in the peel and flesh too), a splash of soy and the honey. Stir well, cover and allow to simmer quietly for another 15 – 20 minutes. After cooking let it sit for another 2 to 3 hours for the flavours to fully work their magic. Can be served hot or cold.