CURRIED BANANA SAUCE
Goes well with fish or chicken, or even over rice as a side dish. Delicious!
Provided by trixie
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat. Stir in the bananas, shallot, garlic, and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken chicken broth and simmer for about 5 minutes, stirring occasionally.
- Pour the curry mixture, rice vinegar, honey, and salt into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the curry right in the cooking pot.
Nutrition Facts : Calories 75.9 calories, Carbohydrate 17.7 g, Fat 0.9 g, Fiber 1.9 g, Protein 1.1 g, SaturatedFat 0.2 g, Sodium 3.1 mg, Sugar 9.4 g
CURRIED FISH WITH BANANAS
This simple recipe for curried fish with bananas is quick to prepare and has the perfect blend of fragrant, sweet and buttery flavors.
Provided by Lynne Webb
Categories Seafood
Time 20m
Number Of Ingredients 8
Steps:
- Cut the fish fillets in half crosswise and slice the bananas into pieces that closely match size of the fish (see photo).
- Thoroughly combine the flour, 1 teaspoon of the curry powder, 1 teaspoon of salt and a few grinds of black pepper and spread the mixture on a plate or sheet of wax paper.
- Lightly press the fish fillets into the flour mixture, shake off the excess and set aside in a single layer.
- Heat 2 tablespoons of the butter in a large frying pan over medium heat.
- Once the butter melts, add the remaining 1/2 teaspoon of curry powder, swirl the pan to coat and add the bananas, cut side down.
- Sauté the bananas until lightly caramelized, 1 to 1-1/2 minutes per side (don't overcook). Season with a pinch of salt and transfer to a serving platter.
- Return the pan to the stove, increase the heat slightly and add 2 more tablespoons of butter. Once the butter has melted, swirl the pan to coat.
- As soon as the butter starts to sizzle, add the fish fillets and cook for 1-1/2 to 2 minutes on the first side.
- Carefully turn the fillets over and continue cooking until the fish flakes easily, 1 to 1-1/2 minutes longer. Arrange the fish fillets on top of the plated bananas.
- Working quickly, add the remaining tablespoon of butter to the pan. Once the butter melts, add the grapefruit juice and heat until bubbly, about 1 minute.
- Spoon the pan sauce over the fish, garnish with chopped cilantro and serve immediately.
Nutrition Facts : Calories 383 kcal, Carbohydrate 24 g, Protein 36 g, Fat 16 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 171 mg, Sodium 350 mg, Fiber 2 g, Sugar 7 g, UnsaturatedFat 5 g, ServingSize 1 serving
CURRIED STUFFED ACORN SQUASH
Accidental recipes are the best and this one is no exception! This is a fancy vegetarian-lover's way to spice up squash without losing the smooth, subtle squash flavor.
Provided by JennyB
Categories Side Dish Vegetables Squash Acorn Squash Side Dish Recipes
Time 1h
Yield 4
Number Of Ingredients 15
Steps:
- Wrap each squash half with plastic wrap.
- Place wrapped squash, cut side down, in microwave; cook on high until squash is tender, 12 to 15 minutes. Leave squash wrapped while preparing filling.
- Heat olive oil in a large skillet over medium heat; cook and stir red bell pepper, radish, leek, celery, jalapeno pepper, and garlic in the hot oil until softened, about 10 minutes. Add vegetable stock and rice; stir to combine. Cover and simmer until broth is absorbed and rice is tender, about 45 minutes.
- Sprinkle greens into rice mixture; cover and simmer until greens are wilted, about 5 minutes. Add curry powder, curry paste, and walnuts to rice mixture; stir to combine.
- Unwrap squash and set halves, cut sides up, into 4 soup bowls. Spoon about 2 tablespoons feta cheese into each squash half. Add a large scoop of rice mixture atop feta layer. Top rice mixture layer with any leftover feta.
Nutrition Facts : Calories 401.2 calories, Carbohydrate 63.5 g, Cholesterol 16.7 mg, Fat 14 g, Fiber 8.7 g, Protein 10.1 g, SaturatedFat 4 g, Sodium 500.7 mg, Sugar 9.7 g
CURRIED BANANAS
I don't recall where I got this recipe. It is a favorite in my home plus I make it for my consumers (at work) with very ripe bananas and no sugar so it's okay for the diabetics. All the amounts are varied depending on what you have and what you want. Use green bananas for a more savory side dish. Or use greener bananas and more brown sugar for a sweet treat. Very ripe bananas don't need much cooking nor much brown sugar. This is good as a side dish, over ice cream, on pancakes, under whipped cream, with basmati rice, let your imagination wander....enjoy! You could even vary the size of banana pieces to suit your recipe.
Provided by Elmotoo
Categories Sauces
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- In heavy skillet, such as cast iron, melt butter over medium to medium high heat.
- Add bananas cut or broken into 2" pieces.
- Cook 2 to 4 minutes.
- Carefully turn.
- Sprinkle with brown sugar and curry powder.
- Cook 2 to 4 minutes.
- The bananas should be soft and warmed through, and there should be a sauce in the bottom.
- **Don't overcrowd the pan; you need to be able to turn the banana pieces without mashing them.**.
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