Prep 20 mins
Cook 20 mins
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.
- 2 chopped red onions
- 2 tablespoons butter
- 1 1⁄2 tablespoons curry powder (or to taste)
- 2 peeled and coarsely grated cooking apples
- 1⁄4 teaspoon of finely chopped red chile
- 1 tablespoon apricot jam
- 1 1⁄2 tablespoons sultanas
- 2 1⁄2 tablespoons wine vinegar
- 1⁄4 teaspoon salt
- 1 cup water
- 4 bananas
- 2 cups boiled rice, for serving
- 2 hard-boiled eggs, for serving
- 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.
I changed a few things( I used olive oil instead of butter, sauteed the bananas; and put the rice IN with the curry sauce. I really found this delicious and totally satisfying by itself! My boyfriend and I are glowing! Thanks for this great recipe!