SPICY BANANA CURRY
This recipe finds its harmony in the way the bold, bursting flavor of curry interacts with the soft sweetness of bananas and smooth yogurt. The amounts of the different spices in the powder mixture are meant to be guidelines - have fun experimenting with your own intuitive combinations. Serve with basmati rice.
Provided by kidcharlemagne
Categories World Cuisine Recipes Asian Indian
Time 40m
Yield 4
Number Of Ingredients 18
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.
Nutrition Facts : Calories 416.5 calories, Carbohydrate 46.1 g, Cholesterol 2.5 mg, Fat 25.8 g, Fiber 11.5 g, Protein 8.4 g, SaturatedFat 6.1 g, Sodium 1247.3 mg, Sugar 20.1 g
BANANA CURRY (BERMUDA, CARIBBEAN)
From *The Essential Caribbean Cookbook* edited by Heather Thomas, I found this unique recipe intriguing but admit its combo of sweet & savory flavors gave it a bit of an "identity crisis" for me. Since it was in the *Vegetables* section of the cookbook, I decided its intent was to be a side-dish to a meat main-course of choice. I am not at all familiar w/vegetarian cooking & uncertain if it qualifies for it, but it also seems hearty enough to also be considered a vegetarian main-course as well. *Enjoy* !
Provided by twissis
Categories Fruit
Time 30m
Yield 6 Side-Dish Servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized.
- Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring.
- Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened.
- Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney.
- *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.
Nutrition Facts : Calories 390.3, Fat 22.4, SaturatedFat 15.7, Cholesterol 161.3, Sodium 330.8, Carbohydrate 44.2, Fiber 5.3, Sugar 24.8, Protein 8.2
BANANA CURRY. (VEGETARIAN.)
My Grandparents owned a banana plantation near the Queensland border, and as such I was fortunate to acquire some banana recipes that are just that much different. This is a great dish winter or summer, and I find it quick and easy to prepare, and a total change for your taste buds. As with most curry recipes, the chilli and curry powder can be adjusted to suit your own likes. On occasions I also add a side dish of salad, particularly if it is served as a main meal. John Connolly Lake Munmorah Australia.
Provided by jace65
Categories Curries
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Brown the onion in the butter, then add the curry powder and fry for for a few more minutes.
- Add the remaining ingredients, except for the bananas, cover the pan and simmer for 10 minutes.
- Halve the bananas, and pack them down into the sauce, and continue to simmer with the lid on till be bananas become soft, (about 5 minutes).
- Serve on a bed of rice, garnished with the hard boild eggs.
Nutrition Facts : Calories 1272.3, Fat 19.8, SaturatedFat 9.7, Cholesterol 242.5, Sodium 453.2, Carbohydrate 254.7, Fiber 15.6, Sugar 56.9, Protein 24.2
CHICKEN WITH BANANA CURRY SAUCE - CARIBBEAN
Make and share this Chicken With Banana Curry Sauce - Caribbean recipe from Food.com.
Provided by Mme M
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oven to 450°. In a food processor or blender, puree the bananas, curry powder, coriander, dry mustard, butter, lime zest, lime juice, salt, pepper, and 1/4 cup of the water.
- Make a few deep cuts in each chicken breast and put the breasts in a roasting pan. Pour the curry sauce over the chicken, making sure the sauce gets into the cuts. Roast in the bottom third of the oven until the chicken is just done, about 20 minutes.
- Remove the roasting pan from the oven and remove the chicken breasts from the pan. There should be plenty of thick sauce in the bottom of the pan. Set the pan over moderate heat and whisk in the remaining 1/2 cup water. Continue to whisk until the sauce is heated through, adding more water if you want a thinner sauce. Serve the chicken breasts with the sauce over them. Sprinkle with parsley if you like.
- Serve with steamed rice.
Nutrition Facts : Calories 415.6, Fat 12.6, SaturatedFat 6.4, Cholesterol 159.8, Sodium 945.8, Carbohydrate 18.8, Fiber 3.4, Sugar 8.6, Protein 56.1
BERMUDA CHICKEN (CARIBBEAN)
Make and share this Bermuda Chicken (Caribbean) recipe from Food.com.
Provided by lazy gourmet
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place chicken breasts between two sheets of wax paper and pound lightly with a mallet or other heavy flat object to flatten to 1/4 inch thick.
- Heat 1 teaspoons oil in a heavy nonstick skillet over medium low heat. Saute‚ shallot 1-2 minutes or until softened. Transfer shallot to a bowl and set aside.
- Stir next 4 ingredients and salt and pepper to taste into bowl with shallot. Add 1/2 teaspoons oil and egg yolk and lightly toss.
- Heat remaining oil in same skillet over medium high heat. Saute‚ chicken 3 minutes per side. Turn on broiler. Place chicken breasts on an ovenproof platter. Press a portion of crumb mixture onto one side of each chicken breast until breadcrumb mixture is 1/4 inch thick. Place chicken on broiler pan, crumb side up, and broil 1 minute or until golden. Serve crumb side up.
Nutrition Facts : Calories 376.4, Fat 16.9, SaturatedFat 3.8, Cholesterol 129.5, Sodium 271.4, Carbohydrate 20.6, Fiber 1.3, Sugar 1.7, Protein 33.6
EGGLESS CARIBBEAN BANANA BREAD
Another great recipe from Orangette.blogspot.com. Blogger Molly adapted this recipe from the book, HomeBaking: The Artful Mix of Flour and Tradition around the World. My addition/modification is the addition of lime zest.
Provided by KWB5015
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Butter a standard-size loaf pan.
- In shallow bowl mash the bananas with a fork until it is liquidy but still lumpy. Set the banana mush aside.
- In a medium bowl, whisk together the flour, baking soda, nutmeg, and salt. Set aside.
- In a large bowl (or the bowl of a stand mixer), beat together the butter and sugar until light and fluffy. Add the vinegar, rum and lime zest and beat to mix well. Add the banana purée and the flour mixture alternately, about 1 cup at a time, beginning with the banana and beating to just incorporate. Use a spatula to fold in any flour that has not been absorbed, and stir in the coconut. Do not overmix.
- Scrape the batter - it will be thick - into the prepared pan. Smooth the top, and sprinkle evenly with the demerara sugar. Bake for 50-65 minutes, or until the top is nicely browned and a toothpick inserted in the center comes out clean. Let cool on a wire rack for about 20 minutes; then turn the loaf out of the pan and allow it to cool completely.
- This loaf will keep, sealed airtight, for three to four days.
Nutrition Facts : Calories 307.4, Fat 14.1, SaturatedFat 10.4, Cholesterol 20.3, Sodium 96.9, Carbohydrate 43.2, Fiber 2.9, Sugar 22.6, Protein 3.2
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