Green Banana Curry
By: Anonymous
Published: Sunday, December 20, 2009 - 11:14pm

Ingredients




8 green bananas (West indian shop)
2 tabletpoons oil
1 lrg onion finely chopped
2 1/2 cm fresh ginger peeled and finely chopped
1 teaspoon tumeric
1 teaspoon x level  chilli powder
inch The seeds of 4 green 
12 fresh green chillies
225 ml water
225 ml plaln yoghurt
1 teatpoon garam masala





Preparation

1 First heat the oil in a large saucepan and fry the onion with the ginger for about 8 minutes until it is softened and golden. 2 Then add the tumeric and chilli powder cardamoms and fresh chillies and cook everything for about 1 minute. 3 Next peel the bananas you need to do this with a small sharp knife as they do not peel like ripe bananas at all; the skin needs to be removed rather like peeling a cucumber. 4 Cut the bananas across into slices about 8mm thick. 5 Then stir them into the onion and spice mixture and allow them to brown slightly. 6 Now add 225ml water stir everything and then cover and cook gently until soft about 10 15 minutes. 7 Finally stir in the yoghurt and garam masala and continue to cook gently for a further 2 minutes. (Add a little additional water if you think that it needs it.) 8 Lastly taste season and serve hot. 9 Serve with spiced pilau rice and a tomato and onion salad dressed in lemon juice. 10 Serves 34 


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Preparation

 1  First heat the oil in a large saucepan and fry the onion with the ginger for about 8 minutes until it is softened and golden.  2  Then add the tumeric and chilli powder cardamoms and fresh chillies and cook everything for about 1 minute.  3  Next peel the bananas you need to do this with a small sharp knife as they do not peel like ripe bananas at all; the skin needs to be removed rather like peeling a cucumber.  4  Cut the bananas across into slices about 8mm thick.  5  Then stir them into the onion and spice mixture and allow them to brown slightly.  6  Now add 225ml water stir everything and then cover and cook gently until soft about 10 15 minutes.  7  Finally stir in the yoghurt and garam masala and continue to cook gently for a further 2 minutes. (Add a little additional water if you think that it needs it.)  8  Lastly taste season and serve hot.  9  Serve with spiced pilau rice and a tomato and onion salad dressed in lemon juice.  10  Serves 34