4-5 unripe bananas
1 tsp turmeric
2 cups coconut milk
2 fresh green chillies, sliced
2 tsp pounded Maldive fish or dried prawns
¼ tsp fenugreek seeds
8 curry leaves
small stick cinnamon
1 tsp salt
¼ cup oil
1 small onion, sliced

Rub hands with oil before starting to handle bananas, for this prevents staining, or wear rubber gloves. Peel bananas, cut in halves crosswise then into slices lengthwise. Rub with salt and turmeric.

Heat oil in frying pan and fry bananas a few at a time until golden brown all over. Set aside.

Put all remaining ingredients into a saucepan and simmer uncovered until onion is soft. Add fried bananas and simmer until gravy is thick. Serves 6.

RFCA Ingham Branch Newsletter Dec. 1988

DATE: March 1989

* * * * * * * * * * * * *