banana-curry-2

35 min

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

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

Prep

10 min

  1. Dice onion and mince garlic
  2. Dice or mince ginger
  3. Cut aubergines into cubes
  4. Cut bananas into thick slices

Cook

25 min

pan 1b

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

pan 1b

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

pan 2

Cook rice

~12 minutes

pan 1 continued

Add cashews and bananas

~5 min

waves

Make it a dinner party

  • Serve with naan bread
  • Garnish with fresh coriander

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