|This curry surfaces on our menu every once in a while and I invariably overeat when this stuff is on the table. It tastes great with rice and good with toasted bread too.Lightly oil your hands, then peel and chop the bananas anyway you wish. Sprinkle some salt and turmeric powder over then and keep for about 20 minutes. Drain away any shed water and deep fry till firm outside, drain and reserve.
In a little oil, crackle some mustard, fry some onions, curry leaves, a pinch of garam masala and de-seeded green chillies. When the onions are soft, add the coconut milk and bring to a boil. Add the fried bananas and stir till the curry is yellow, the bananas tender, but not mushy.
Serve with hot rice.
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