Banana curry

Cooking time: 8 min. / 22 min.Difficulty: easy


When I got a bowl of banana curry in front of me in India, I was not sure what to think. It didn't look very appealing and banana curry sounded pretty strange to me. But! The smell was amazing! So I gave it a go and believe me, it was something! Such a balanced combination of spices. You could have felt each of them separately and all together it made a perfect harmony. And when I got the secret recipe, I nearly started dancing around the table :)


Halve bananas lenghtwise and cut on 1 cm pieces.

Heat oil, add cumin and let it fizz 3 minutes. Add onion, garlic, ginger, curry leaves and salt. Stir and after 2 minutes lower the heat, add bananas and the rest of spices. Stirfry 6 minutes. Add coconut milk and let it bubble 10 minutes uncovered on a small heat, until it gets thicker. If the sauce evaporates completely, add bit of water.

Serve with rice and other kinds of Indian curries.


To buy cardamon pods USUK, Europe, To buy curry leaves USUK, Europe, To buy a coconut scraper USUK, Europe, To buy Indian pan kadai USUK, Europe, To buy a rice cooker USUK, Europe


For 4 portions:

  • 4 large fully ripe bananas
  • 1 red onion fine chopped
  • 1-2 cloves garlic crushed
  • 2 cm fresh ginger crushed
  • 10-15 curry leaves
  • 1 tsp cumin seeds
  • 1 tsp fennel seeds crushed
  • 1-2 green cardamon pods crushed
  • 1/2 tsp turmeric
  • piece of cinnamon stick
  • pinch of salt
  • 1 cup homemade coconut milk, or 1 small can from shop + water added
  • 1 tbs coconut or vegetable oil

Side dish:

  • rice

Authentic tools needed:

  • coconut scraper
  • kadai pan
  • rice cooker