Post by SeaDragon on Dec 3, 2017 19:40:13 GMT 10
Green Banana Curry
Recipe from The Cook and The Chef (ABC TV), Wednesday, 8 October 2008: Season 3 Episode 33
Ingredients:
Serves 2
5 green bananas (plantains)
1 teaspoon salt
1 teaspoon ground turmeric
½ teaspoon chilli powder
1/4 cup oil
2 cups coconut milk
1 small onion, finely diced
2 green chillies, sliced in half lengthways
1 teaspoon fennel seeds
¼ sprig curry leaves
4 cinnamon sticks
1 lemon or lime
Method:
Peel the bananas, and cut them into large chunks (2 cm). Rub them with salt, turmeric and chilli powder.
Heat oil in small frying pan and fry the banana pieces a few at a time, until they are golden brown. Set aside.
Heat a little oil in a saucepan and add the whole spices and cook for a few minutes. Add onions and sauté until soft, about 10 minutes. Add the coconut milk and cook for a few minutes, about 5 or 6 minutes. Season to taste. (Note: Original recipe did not mention but I assume add fried banana pieces at the last moment and stir through curry before serving.)
Serve with rice, chapattis and pappadums and a squeeze of lemon or lime.
Recipe from The Cook and The Chef (ABC TV), Wednesday, 8 October 2008: Season 3 Episode 33
Ingredients:
Serves 2
5 green bananas (plantains)
1 teaspoon salt
1 teaspoon ground turmeric
½ teaspoon chilli powder
1/4 cup oil
2 cups coconut milk
1 small onion, finely diced
2 green chillies, sliced in half lengthways
1 teaspoon fennel seeds
¼ sprig curry leaves
4 cinnamon sticks
1 lemon or lime
Method:
Peel the bananas, and cut them into large chunks (2 cm). Rub them with salt, turmeric and chilli powder.
Heat oil in small frying pan and fry the banana pieces a few at a time, until they are golden brown. Set aside.
Heat a little oil in a saucepan and add the whole spices and cook for a few minutes. Add onions and sauté until soft, about 10 minutes. Add the coconut milk and cook for a few minutes, about 5 or 6 minutes. Season to taste. (Note: Original recipe did not mention but I assume add fried banana pieces at the last moment and stir through curry before serving.)
Serve with rice, chapattis and pappadums and a squeeze of lemon or lime.