Green Banana Curry

Yes, really!  It's delicious.  I first came across this recipe for Green Banana Curry (from the Fair Trade Organisation) by chance about three and a half years ago.  I was on the tube in the late morning when stumbled across that day's copy of The Metro (which is quite rare for me).  I was flipping through it when I saw there were a couple of recipes promoting Fair Trade Fortnight, one of which was this one.  At first it flummoxed me, 'Green bananas' I thought to myself 'what are those when they are at home then?'  Did they really mean plantains? Where would I get them?  Would I have to go to Notting Hill or Brixton or some other Caribbean area of London.  Why had I never heard of them before.  Then, of course, it hit me...they were just not-yet-ripe bananas (you know, ones that were still green).  I still maintain that it would have been simpler to call it a banana curry, and then state in the ingredients list that you should buy ones which are not yet ripe (in the same way that Banana bread recipes often call for over-ripe bananas to be used).

It took me a while to cook the recipe (which I first did in January 2009).  It was a Sunday, after the shops were shut, and I wanted something quick that I could make before the fantastic  'The No. 1 Ladies Detective Agency' television show came on.  When I told Alex what was for dinner that night, he sounded a little wary—and he definitely sounded wary as he told his family over the phone what was for dinner.  But we loved it!  Now it's one of Alex's favourite recipes (and mine too).  So get over any reticence you might have about it (or about using bananas for a savoury dish) and give it a go!  We serve it with rice or coconut rice (rice cooked in coconut milk), but you could also serve it with flat-bread.

Quick Cheats (and my variations)
Looking over the recipe now for this posting, I realised that (like most of my favourite recipes) the recipe itself is only a guide to remind me what I actually do.  So here is what I actually do.

Before I start I put on the rice (I was going to make coconut rice tonight, but it turns out that I only had one can of coconut milk, and I needed that for the curry.  Ordinarily I would just pop out to the corner store—or send Alex to the store—but because of the riots, the shops are shut, so plain rice it will be!)

First, I put some oil (veg, coconut—tonight its olive, because that's all I've got in the house) in a wok and heat it.

Next, I dice/slice the onion and put it to cook in the wok quickly.

Then, whilst it cooks, I peel and slice the bananas ( I usually have more than five—greedy me!).

Then I add some curry powders, and other spices (whatever I am in the mood for, cinnamon, nutmeg, turmeric, ginger, allspice etc.)

Then, I put it a couple (or four) of TBL of Korma curry paste (I use Patek's).

Then I open the coconut milk and add it to the wok, and bring to a boil, then cover and simmer for 10-15 minutes.

I find this simmering time is useful for doing things like, washing up, putting dishes away, getting into my pyjamas or (of course) straightening my hair!

And yes, I usually forget (read: can't be bothered) to buy coriander (aka cilantro to you Americans), and I have never served it with lime wedges.  Who knows, it might be good with lime wedges, but I really can't comment.

As I cook it, it serves four (or two really hungry for dinner and maybe wanting seconds, with enough left over for a light lunch).  It also seems to freeze well.

Here's a picture of how it looks whilst its keeping warm.

So go on, give it a try tonight!