Tuesday, 20 September 2011
Despite the ingredients, this curry isn't especially sweet. It's mild, creamy and the bananas take on a texture akin to sweet potatoes. Using curry paste is a bit of a cheat method, but I'm still not confident enough with spices to attempt something that requires such delicate flavours. I used korma curry paste, for the mild, sweetness but you can use whatever you want. The best bananas are still half green; anything riper than that will fall apart. I used tinned pineapple because I'm not chopping up a pineapple, but fresh would be great if you have it.
I also used tofu to add some protein, but that is optional. Whenever I fry tofu I fry it in a little dark soy sauce and mirin, no matter what the type of dish is I'm serving. I find it adds just that little bit of extra flavour.
Takes 35 minutes
4 semi-ripe bananas
1 large onion (or 2 escallion shallots)
1 400g tin of pineapple pieces in juice
1 400ml tin of coconut milk
At least 4 tbsp korma curry paste, add more for a stronger taste
3-4 cloves of garlic, chopped
400g block of firm tofu, chopped into small pieces (optional)
A splash of dark soy sauce and mirin to fry the tofu in (optional)
Rice to serve
* Fry the tofu over a medium heat for 5 minutes with the soy sauce and mirin, if using. Chop the onions and banana while doing this.
* Add the onions and garlic and fry with the tofu for a few minutes until the onion is translucent
* Add the bananas and stir around for a minute or so, then stir in the curry paste.
* Make sure the curry paste has coated everything and had a chance to infuse, then add the coconut milk.
* Stir the coconut milk through well and add the pineapple including some of the juice. The more you put, the sweeter and runnier the curry will ultimately be.
* Lower the heat and simmer for 10 minutes, or longer if you prefer a thicker sauce.
Goes well with brown rice.