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Banana Coconut Curry With Prawns
31 Aug 2019

One of my favorites for parties and romantic dinners too!

 

INGREDIENTS :

2-3 Bay leaves

1 tsp cardamom seeds

1/2 tsp crushed garlic

3 Tbsp spoons corn oil

2 large diced tomatoes

30 fresh coriander leaves

2 medium onions finely chopped

 

Drys : 2  large Tbsp  Ginger powder, 2 Tbsp Garam massala powder, 3 Tbsp Turmeric, pinch of chilly or else, salt and pepper  

 

Wets : 3-4 cans coconut milk, little water, I pkt coconut paste, juice of one lime, I tale spoon yoghurt or sour cream

 

Mains : Banana thick slices and prawns

 

METHOD :

Heat the oil in a pan and add the bay leaves and cardamom, carefully toss in the garlic without burning. Add the onions to become soft, the tomatoes for a couple of minutes and then the coriander leaves. Add all the dry ingredients and stir continuously to cook so that they release their qualities without burning. Asians cook their spices to release the maximum qualities while Europeans boil them in sauces! Then add the coconut milk and stir to dilute, add the coconut paste and a little water to bring to a thick cream consistency. Bring up to simmering at low heat stirring not to burn the bottom of the pan. LOVE IT ! And then turn the heat off and add the yoghurt or sour cram and lime juice for that kick. Leave to cool in a container, stir occasionally and keep in store.

 

When to serve: Heat a little oil in a pan add prawns pieces to sautee on all sides. Discard excess liquids and add one or two spoonfuls of curry paste to dilute, add the banana slices and cook the curry for 3-4 minutes at low heat. If need to dilute add coconut milk, correct seasoning and when chicken is cooked add the banana last minute to soak in. Finally squeeze a few drops of lime juice ans soften it with a touch of cream or a spoon of yoghurt.

 

SERVED WITH : Basmati rice, toasted cumin seeds and plenty of fresh fresh coriander leaves.

 

 

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