Braised Green Banana Curry
A unique, savoury curry featuring green cooking bananas simmered in aromatic mustard seeds and turmeric.
An extraordinary heirloom dish from KwaZulu-Natal! Unripe green bananas act just like firm, waxy potatoes—absorbing the nutty pop of mustard seeds, the warmth of turmeric, and the fiery kick of fresh green chillies. As they simmer gently in a light tomato braise, the bananas soften into a deeply savoury, comforting curry that is unlike anything else.
Before you start
Get your mise en place ready so nothing catches you out mid-cook.
Method
- 1
Heat 2 tbsp of cooking oil in a pot over medium heat. Add the sliced onion, sliced green chillies, and 1 tsp of mustard seeds. Sauté until the onions soften and the mustard seeds begin to crackle and pop.
- 2
Add 1 heaped tsp of turmeric, 1 tsp of salt, and 1 chopped tomato to the pot. Let it simmer gently for 2 minutes until the tomato softens into a rough paste.
- 3
Add the sliced green bananas to the pot along with a little water, not too much, just enough to help braise.
The rest of this recipe
There's 4 more ingredients and 2 more steps to go.
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Ivana’s note
Green bananas, or unripe raw bananas, are non-sweet and hold their shape remarkably well when cooked, giving a bite similar to a firm waxy potato.
Mum’s note
Always oil your hands and knife blade before peeling green bananas! The sticky latex sap inside raw green banana skins can cling to your skin and stain your fingers, but a quick rub of vegetable oil stops it from sticking and makes peeling much easier.
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