Curried Bananas Recipes Recipes Recipe For Banana

BEST BANANA CURRY RECIPE

Steps:

• Heat 1 tablespoon of the coconut oil over medium-high heat in a large, nonstick pan. Add the bananas, cut sides facing down. Cook for 2-3 minutes, or until they are well browned. Flip them over and cook for another 2-3 minutes. Remove them from the pan.
• Add the remaining tablespoon of coconut oil, the onion, garlic, and ginger to the pan. Cook until the onion is translucent, about 3 minutes.
• Transfer the onion mix to your blender. Add ½ cup of the cooked bananas, the coconut milk, curry powder, and salt and blend on high speed until smooth.
• Pour the sauce into a large pot over medium-high heat. Add the cauliflower, sweet potato, and chickpeas and bring the curry to a boil. Reduce the heat and simmer, uncovered, until the vegetables are tender, about 15 minutes. Stir the remaining caramelized bananas into the sauce then serve with cilantro sprinkled on top.

CURRIED BANANA WITH RUM RAISIN MASCARPONE

Steps:

• Melt the butter in a pan over medium low heat. Add the bananas, rum, curry, cinnamon and 2 tablespoons of honey. Cover the pan for about 10 minutes. Remove from the heat.
• Next, mix the mascarpone and whipped egg white in a large bowl. Add the remaining 2 tablespoons of honey and the rum-soaked raisins. Combine with the curried bananas, and top with pecans.

CURRIED BANANAS

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.**.

SPICY BANANA CURRY

Steps:

• Heat the sunflower oil in a large saucepan over medium heat. Stir in the onions, and cook until the onions have softened and turned translucent, about 5 minutes. Sprinkle in the curry powder, cumin, turmeric, salt, sugar, ginger, chili powder, cinnamon, and black pepper. Cook and stir until fragrant, about 1 minute.
• Stir in the curry paste and pressed garlic. Cook for about 1 minute. Pour in the tomato sauce and yogurt, and bring to a simmer. Stir in the diced banana, and simmer gently for 3 minutes. Mix in chopped tomatoes, and continuing to simmer 1 minute more. Stir in the coconut flakes just before serving.

CURRIED FISH WITH BANANAS

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.

SOUTH AFRICAN CURRIED BANANA SALAD

Steps:

• add olive oil to frying pan and heat on medium heat.
• add onions and sweat for 8 minutes.
• add tomatoes and heat until saucy.
• combine vinegar, cornstarch, sugar and curry powder and bring to a boil, stirring constantly.
• add jam and combine with tomato mixture.
• allow to cool and reserve until ready to complete salad.
• add mixture to bananas and serve over a bed of fresh spinach.