Banana Curry

Based on a recipe from Gordon Ramsay's Great Escape (Harper Collins). I used dry curry leaves although fresh are best if you can locate them.

Ingredients

4 cloves	Garlic, peeled and chopped
1 piece	Fresh ginger, 3cm, peeled and chopped
1 tsp	Chilli powder
1 Tbsp	Water
1 cup	Water
1 Tbsp	Canola oil
1 tsp	Ground turmeric
1 tsp	Black mustard seeds
8	Curry leaves
1 Tbsp	Tamarind paste
2 Tbsp	Desiccated coconut
4	Bananas, large, unripe (Main)

Directions

1. Place the garlic, root ginger and the 1 tablespoon of water in a blender and mix until a paste is formed.
2. Heat the oil in a wok or frying pan. Add the curry leaves and mustard seeds and stir for 1 minute until the seeds begin to pop. Add the garlic/ginger paste together with the chilli powder and turmeric. Fry gently for about 4 minutes.
3. Add the tamarind paste and the 1 cups water. Stir well and simmer for 2 minutes.
4. Peel the bananas and cut into 4cm pieces. Add to the pan. Cook, stirring, for about 6 minutes, until the sauce is thickened. Stir in the coconut and serve immediately. This makes a great accompaniment or vegetarian main dish with rice.