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Banana & Coconut Curry

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Our own concoction that we made to use up some old bananas at The Old Corn Mill.

Ingredients

  • 1 Tbsp Oil

  • 1 Tbsp Cumin Seeds

  • 1 large Onion, chopped

  • 2 large cloves of Garlic, minced

  • 3 Tomatoes, chopped

  • 7 Green Chillies, finely chopped without seeds

  • 1 tsp grated Ginger

  • 1 Tbsp ground Turmeric

  • 1 Tbsp Mild Curry Powder or Garam Masala

  • 2 x 500ml tins of Coconut Cream

  • 1 x 250 tin Water Chestnuts (quartered)

  • 200ml Stock (flavour to suit your meat or veg)

  • 1 Tbsp Fish Sauce

  • 4 Tbsp chopped Coriander

  • 2 ripe Bananas, cut into 1cm slices

  • 750g Fish or prawns or lamb or chicken or vegetables or anything else (my favourite is lamb!)

Method

  1. Heat the oil in a large saucepan

  2. Add the cumin seeds and when sizzling, add curry powder and mix well

  3. Add garlic and onions and fry until lightly golden

  4. Add all other ingredients EXCEPT the meat and coriander

  5. Keep stirring until the sauce comes to the boil

  6. Simmer whilst you prepare the next stage


For meat and poultry

  1. Brown meat in a little oil

  2. Add the meat to the curry sauce

  3. Cover and cook on a very low heat for 45 to 60 minutes

  4. Best kept over-night and re-heated

  5. Just before serving mix in the coriander (saving a little for garnishing)


For fish & prawn

  1. Stir in the fish making sure it is covered by the curry sauce

  2. Cover and cook on a very low heat for 12 to 15 minutes

  3. Just before serving mix in the coriander (saving a little for garnishing)


For vegetables

  1. Par boil the veg

  2. Stir into the curry sauce

  3. Cover and cook on a very low heat for 12 to 15 minutes

  4. Just before serving mix in the coriander (saving a little for garnishing)

Notes

Serve with boiled basmati rice and garnish with a sprinkling of chopped coriander and a few slices of fresh banana

© 2025. Feel free to use any of these... if you invite us to the tasting!

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