In Kreole (the dialect spoken in Mauritius) this is called Cari Banane, if you want to be all fancy about it.

This curry was one of my favourites as a kid and continues to be the dish I always ask my dad to make me when I’m home. I’ve learnt the recipe and it’s actually quite simple. It’s a great meal to make if you want something a little different, but ultimately super satisfying.

Things to note: Green Banana is literally an unripened banana but is it NOT a plantain. For those recipes you need to head to a different island that isn’t Mauritius. Secondly, green bananas are not just the slightly green ones in the grocery store, they are green as can be from your African/Asian grocers.

Support Your Local African/Asian Grocers

Head there instead of your big chains to grab produce (if you are not self isolating). You only need a few bits and bobs, and you’ll be helping out another small business in need.

Here’s what you’ll need:

For The Banana Curry

• Vegetable Oil: 3 tablespoons Vegetable oil

• Green Bananas: 3-4 Green bananas (Not Plantains), sliced

• Ginger: 1 thumb size piece of Ginger–chopped

• Garlic: 2 cloves Garlic–chopped

• Onion:1 medium Onion–finely diced

• Curry Leaves (fresh): 5-7 curry leaves–fresh is best and you can definitely get these in your Asian grocers

• Fenugreek Seeds: 1 teaspoon fenugreek seeds

• Cumin Seeds: 1 teaspoon cumin seeds

• Green Chilli: 1 sliced in half

• Cumin Powder: 2 teaspoons cumin powder

• Coriander Powder: 1 teaspoon coriander powder

• Turmeric Powder: 1 teaspoons turmeric powder

• Garam Masala: 1 teaspoon garam masala

• Tamarind Paste: 5 tablespoons Tamarind juice/paste

• Tomato Puree: 1 tablespoon tomato puree

• Water: 2 cups water (you can use a mug or a tea cup, whatever you fancy)

• Salt: to taste

For The Onion Salad

• 1 Onion sliced REALLY thin

• 1 green chilli sliced

• 1 tablespoon oil

• 1/2 tablespoon white vinegar

• Black pepper and salt to taste

METHOD

For the onion salad, mix the oil, vinegar, salt, pepper, and chillies in bowl and mix until well blended. Now add your onions. Sit aside while you make the curry so the onions pickle slightly.

Take a large cooking pot on medium heat, heat up your oil. When the oil is heated, add in chopped onions, garlic, and ginger. Fry for a little bit until they are translucent, then add your whole and ground spices. This part is important as you want to toast your spices, otherwise they will taste pasty and raw in your curry.

Throw in your curry leaves and they should crackle when they hit the hot oil. Add some salt and add your tomato puree.

Let the tomato and spices mingle until they start to bubble a little, you might need to add a splash of water just to help them get to know each other a bit.

Leave it for about 5 minutes or so, then add you bananas and tamarind sauce/paste.

Add water until the bananas are half covered and cover with a lid.

Simmer in your pot for about 10-15 minutes or until the bananas are fork tender and the sauce has slightly thickened. You want the sauce to be able to coat the back of a spoon loosely—as opposed to being super watery.

I throw a sprinkle of garam masala just at the end, if you have it.

Serve on a bed of rice and a side of onion salad. The sharp bite of the vinegar will help cleanse your palate in between each luscious bite of the sweet and sour, yet moreish curry. My favourite. Enjoy.