Shrimp and Green Banana Curry (From the Island of Mauritius)
- Ready In:
- 23mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 4 tablespoons oil (for frying, you might need more)
- 1 large onion, sliced
- 1 tablespoon medium curry (fresh and good quality)
- 1 teaspoon ground cumin
- 2 teaspoons coriander seeds, crushed
- 2 teaspoons ginger, finely chopped
- 2 teaspoons garlic, finely chopped
- 6 bananas, large, green, peeled and cut into 1-inch slices
- 1 lb shrimp, peeled, raw weight (can be frozen, but preferably not cooked)
- 4 curry leaves (or use lemon leaves and bash a little)
- 4 tomatoes, ripe, peeled, juice pressed out, chopped
- 1 -2 hot pepper, green, chopped (remove seeds if worried about heat)
- 1 teaspoon sugar
- salt
- chopped cilantro, for serving
- desiccated coconut, for serving (optional)
directions
- Add cumin to the curry powder, add the wet spices and coriander, and add just a bit of water, to mix to a paste.
- Fry the onion until transparent. Add the spice mixture, and stir so it fries and the flavour is released. If it's too thick, add a little more water.
- Add the bananas and stir. Add about 1/2 cup water, cover, and simmer for about 6 minutes.
- Add the shrimps, curry or lemon leaves, chopped tomato, hot peppers and sugar. Stir over medium heat, turn heat down, and cook about 8 minutes, until bananas are soft and the shrimps pink and curled. Make sure the banana has softened -- this will depend on degree of greenness or ripeness!
- Taste for seasoning and add salt.
- Serve over rice and sprinkle over chopped cilantro. Dessicated coconut can be served on the side, or over the dish as well.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).