About this recipe: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.
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
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Method Prep:15min › Cook:15min › Ready in:30min
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.
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.