So simple, and only a handful of ingredients.
Recipe courtesy of "The Fairtrade Everyday Cookbook" by Sophie Grigson, copyright 2008. Used by permission of Dorling Kindersley Limited. All rights reserved.
|5 green (underripe) Fairtrade bananas, peeled||14 fl oz (400 ml) can coconut milk|
|2-3 tbsp vegetable oil||Salt and freshly ground Fairtrade black pepper|
|1 onion, finely sliced||3 tbsp chopped fresh corianderto garnish|
|1 tbsp curry paste, such as Tikka|
Slice the banana into 2.5cm (1in) slices.
Heat the oil in a deep frying pan and fry the banana slices, in batches, until lightly browned on each side.
Set the fried bananas aside on a plate lined with kitchen paper.
Add the onion to the pan and cook it for 10 minutes until soft, stirring occasionally.
Return the banana slices to the pan and stir in the curry paste.
Add half the coconut milk and stir well. Cook for 10 minutes over a low heat, then add the seasoning.
Pour in the remaining coconut milk and let the mixture simmer until it thickens and the bananas break down a little.
Garnish with coriander and serve immediately with cooked Fairtrade basmati rice.
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