It might sound a little unusual, but it is truly delicious. Serve it with freshly cooked basmati rice and a soft floury naan. It might just surprise you!
- 5 underripe bananas (flesh should be green)
- 1 onion
- 1 tbsp. curry paste of choice
- 2 tbsp. oil
- 400ml coconut milk
- Small handful freshly chopped coriander
Peel the onion, slice in half, then thinly slice. Slice banana into inch-thick slices.
Heat oil in a large pan, then add the banana. Fry on either side for 2-3 minute until golden brown. Remove from the pan with a slotted spoon and set to one side.
Add the onion to the hot oil and fry for 10 minutes, over a medium heat, stirring often, until golden brown and very soft. Stir in the curry paste and half the coconut milk. Reduce the heat to low and simmer for 10 minutes, then season.
Add the rest of the milk and simmer until thickened. Banana will be soft and slightly broken down.
To serve, stir in half the coriander and sprinkle with the rest.