Curry-Infused Banana Sauce

    30 min

    This banana sauce is lightly curried, sweet and highly fruity. It goes exceedingly well with fish, chicken or plain rice. You can even try dabbing it up with fluffy naan bread.

    15 people made this

    Serves: 4 

    • 1/2 teaspoon olive oil
    • 2 small ripe bananas, quartered
    • 1 shallot, quartered
    • 1 clove garlic, halved
    • 1/2 small mild onion, chopped
    • 1 3/4 teaspoons curry powder, or to taste
    • 175ml chicken stock
    • 1 tablespoon rice vinegar
    • 1 1/2 teaspoons honey
    • Pinch salt

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Heat the olive oil in a frying pan over medium heat. Stir in the bananas, shallot, garlic and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in curry powder and cook until fragrant, about 30 seconds. Pour in the chicken stock and simmer for about 5 minutes, stirring occasionally.
    2. Pour the curry mixture, rice vinegar, honey and salt into a liquidiser, filling the jug no more than halfway full. Hold down the lid of the liquidiser with a folded tea towel and carefully start the liquidiser, using a few quick pulses to get the curry moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a hand blender and puree the curry right in the cooking pot.

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    Reviews in English (9)


    This is delicious, thank you! I wasn't sure if I should be using plantains or regular bananas so I went with what I had....regular bananas. We like to grill/broil whatever veggies we have on hand and eat them over rice. Last night is was basmati rice. We put this sauce over it all and it was a huge hit. My 4-year old loved it as well. I sprinkled cayenne pepper over mine to add some heat. I loved the balance of tartness from the rice wine vinegar and sweetness from the bananas and honey too.  -  20 Jan 2010  (Review from Allrecipes US | Canada)


    This is very good...served it with my taste buds came to life with this combination of flavours...I would definitely recomend it...easy to prepare...I prepared during the day and then served with the chicken  -  19 Jan 2010  (Review from Allrecipes US | Canada)


    So different I LOVED it!!! Next time I wil sub coconut milk for broth and see what happens!  -  28 Apr 2010  (Review from Allrecipes US | Canada)