This is one of our favourite curry dishes.
I read about it in a book a few years ago
(I think, 2 girls who lived in Munich were getting it as a take away),
and even though I found the combination of banana and courgette a bit quirky
but am a rather nosy person,
I started to play around with ingredients
and after a few trials, this is the way I am cooking the curry now.
It's fruity and creamy,
sweet and sour,
spicy and flavoursome.
And prepared in a very short time.
2 medium sized courgettes
150g sour cream
50 - 100ml water
juice of 1/2 lemon
coconut oil (or any other frying oil)
Chop the bananas into disks, about 5mm thick.
Cube the courgettes.
Cut the onion into small cubes.
Heat frying oil in a pan until very hot.
Place the banana slices into the pan, reduce the heat to medium and
carefully fry the banana slices from both sides until slightly browned.
Take them out of the pan and set aside.
Put the courgette cubes and onions into the pan,
add a generous amount of curry powder
(mild, medium or hot... that's up to youself)
and fry from all sides by stirring regularly
for about 10 minutes.
In the meanwhile,
mix the sour cream, 2 tbsp brown sugar,
lemon juice and salt.
If you like, you can add some dried or fresh
coriander leaves, too.
When the courgettes and onions are cooked,
add the bananas to reheat them.
Reduce the heat and stir in the sour cream mixture.
Be careful NOT to bring the curry to the boil
as it might curdle.
If the sauce is getting too thick,
carefully add water until you like the consistency.
Taste and season with salt, sugar or more curry powder if necessary.
Serve with rice.