Seychelles-style banana curry

Ingredients for 4 servings:

• 8 bananas (cooking or green bananas)
• 5 tbsp oil (coconut oil)
• 1 onion(s), diced
• 1 piece(s) ginger (small piece)
• 2 cloves garlic
• 1 tsp, leveled curry powder
• 1 tsp, leveled turmeric
• 1 tsp, leveled cardamom powder
• 1 tsp, levelled cumin, ground
• 1 tbsp tamarind paste
• Water for soaking
• salt and pepper
• n. B. water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

simple and vegan or as a side dish to grilled fish

Soak the tamarind in half a cup of water. Peel and finely chop the garlic and ginger, then pound in a mortar with a little salt or finely grate. Peel and slice the bananas. Heat the coconut oil in a pan and fry the ginger, garlic, and powdered spices for about 1 minute. Add the banana slices and onions and stir well. Add the tamarind juice and 250 ml water and simmer for about 25 minutes, stirring frequently, until the bananas are soft. If it becomes too dry, add a little more water. Season to taste with salt and pepper. This curry can be enjoyed on its own or as a side dish with grilled fish.