Banana Curry (Bermuda, Caribbean)

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READY IN: 30mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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