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Lord Snooty · 10-23-2011, 01:44 PM

Banana Curry. (Kela Ki Kari)

Ingredients.

4 cloves garlic
1 teaspoon salt
1/2 teaspoon paprika or chilli powder
2 teaspoons coriander seeds
1/2 teaspoon turmeric powder
3 tablespoons ghee (clarified butter)
2 onions, chopped
2 bananas, sliced lengthwise
2 tablespoons yogurt
1 teaspoon garam masala
Coriander (cilantro) leaves to garnish

Method.

Grind together the garlic, salt, paprika, coriander seeds and turmeric to a paste.
Heat the ghee in a heavy frying pan and fry the onions gently till golden.
Stir in the paste and fry for a few minutes.
Add the bananas and brown.
Stir in the yoghurt and garam masala and cook till the bananas are soft, adding a little water or more yoghurt if necessary.
Serve hot, garnished with chopped coriander leaves.

Tip: Use full fat yoghurt and make sure it's at room temperature before adding to avoid the sauce splitting.

Can be made several hours or a day or so in advance of eating if refrigerated. The flavours tend to meld and mature if done so.

10-23-2011, 01:44 PM	#1 (permalink)
Lord Snooty Location: North Wales, Great Britain. Find me on the map! Zone: ? cool, damp & windy Name: Paul Join Date: Oct 2011 Posts: 67 BananaBucks : 16,328 Feedback: 0 / 0% Said "Thanks" 32 Times Was Thanked 54 Times in 26 Posts Said "Welcome to Bananas" 56 Times	Banana curry (Kela ki kari) recipe Banana Curry. (Kela Ki Kari) Ingredients. 4 cloves garlic 1 teaspoon salt 1/2 teaspoon paprika or chilli powder 2 teaspoons coriander seeds 1/2 teaspoon turmeric powder 3 tablespoons ghee (clarified butter) 2 onions, chopped 2 bananas, sliced lengthwise 2 tablespoons yogurt 1 teaspoon garam masala Coriander (cilantro) leaves to garnish Method. Grind together the garlic, salt, paprika, coriander seeds and turmeric to a paste. Heat the ghee in a heavy frying pan and fry the onions gently till golden. Stir in the paste and fry for a few minutes. Add the bananas and brown. Stir in the yoghurt and garam masala and cook till the bananas are soft, adding a little water or more yoghurt if necessary. Serve hot, garnished with chopped coriander leaves. Tip: Use full fat yoghurt and make sure it's at room temperature before adding to avoid the sauce splitting. Can be made several hours or a day or so in advance of eating if refrigerated. The flavours tend to meld and mature if done so.