Jamaica bananas have many uses. Hey— did you ever dream of eating curry from green bananas though?
There is a curry that can be made from Raw Jamaica Green Banana Skin – the recipe originating from Palakkad (located right in between Kerala and Tamilnadu).
This will put a whole lot of fibre to your diet.
For the Banana curry, save, cut in small pieces and soak the dried banana skin in water mixed with a little turmeric powder. Refrigerate up to 4 to 5 days when you are ready to make the banana skin curry.
– Skin of 5 Green Bananas (Cut in small pieces)
– 1/2 Onion (Cut in Small Pieces)
– 1 teaspoon oil
– 1/2 Teaspoon Mustard Seeds
-2 Red Chili (Break in two)
– 1/2 Teaspoon Hing
– 1 teaspoon Salt (add more if needed)
– Curry leaves and Coriander leaves to garnish
1. In a pan over a low flame, add oil and the Mustard seeds and wait till it sputters.
2. Add the red Chili, Hing, and the Cut Onions
3. As soon as the Onion starts to get brown, add the drained Banana Skin Pieces
4. Avoid getting the skins too brown
5. Keep stirring occasionally until it all comes together on a low to medium stove. (usually 45 minutes)
6. Garnish with Curry Leaves and Coriander leaves.
7. Before removing from the stove you can add shallots that have been fried up before. Mash them and mix them in to the curry.
NB: They look like elongated onions and the skin is colored copper, reddish, or gray. Shallots have a mild taste which is a mix of sweet onion flavor and a touch of garlic.
(Serves 4, 5 minutes preparation, 20 minutes cooking time)
2 tablespoons oil
½ teaspoon turmeric
1 teaspoon red pepper powder
4 big green bananas, deskinned,cubed and soaked in cold salty water
1 tablespoon fresh lemon juice
1 cup coconut milk (available readymade of Nestle brand)
Puree (done coarsely)
1 big onion
4 dried garlic , deskinned
1. Heat oil in a non stick heavy base skillet.
2. Add salt, red pepper powder and turmeric powder.
3. Immediately add bananas and saute for about 2-3 minutes.
4. Let bananas go brown on the edges.
5. Add puree and fresh lemon juice.
6. Add 1/2 cup water and cover tightly.
7. Bring to a boil and let it simmer on medium heat for 10 minutes.
8. Finally add the coconut milk, cover again for 5 minutes on low heat and serve warm with steamed rice or steamed noodles.
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- I am delighted to serve you. I have been a chef for over 10 years and I have worked in the finest of Jamaica's restaurants. I now teach cooking privately, as well as do private catering. I also take orders for items such as hams. I am going green in support of the green gold of Jamaica. Look out for my special smoothies coming soon. Meantime appease your appetite here. Click here to contact me. ...or email me here