Curry Crusted Bananas Recipes

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Stir together crumbs, butter, curry powder, cinnamon, and 2 tablespoons brown sugar in a bowl with a fork until combined well. Reserve 1 tablespoon crumb mixture for garnish and press remaining crumb mixture evenly onto bottom and up side of pie plate. Bake crust 10 minutes, then cool completely in pie plate on a rack, about 20 minutes.
• Beat together cream cheese, zest, and remaining 6 tablespoons brown sugar in a bowl with an electric mixer at high speed until light and fluffy, about 1 minute.
• Beat cream with rum in another bowl with cleaned beaters at medium speed until it holds soft peaks. Gently stir one third of whipped cream into cream cheese mixture to lighten, then fold in remaining whipped cream gently but thoroughly.
• Thinly slice bananas and arrange evenly over bottom of crust. Spread all of cream filling over bananas, then sprinkle reserved crumb mixture over top. Chill pie, loosely covered, 20 minutes.

Steps:

• Heat oil in nonstick pan until it is medium hot. Saute onion until it begins to brown; stir in curry, and cook 30 seconds more.
• Slice the bananas about 1/4 inch thick.
• Add the bananas, stock and currants to onion. Cook a couple of minutes longer, until bananas begin to soften.

Steps:

• Put the potatoes into a saucepan, cover with water, bring to the boil and simmer for 10-15 mintes until just tender - drain.
• Meanwile heat the olive oil in a large saucepan, add the onion and peppers, cover and cook gently for 10 minutes, stirring from time to time.
• Boil your basamati rice until soft and fluffy, set aside keeping it warm.
• Add the mustard seeds, stirring over the heat for a minute or two until they start to pop, then stir in the turmeric, ginger, garlic and curry leaves and cook for a furter minute or two.
• Stir in the drained potatoes and the bananas, then add the water, coconut cream and tamarind paste.
• Bring to the boil, then leave to cook gently for 5-10 minutes until the sauce is thick and the flavours blended - season with salt and pepper.
• Quickly add the cashews to the rice and fork through, then serve the rice and curry together on a warmed plate.