Banana Curry Bermuda Caribbean Recipes
CARIBBEAN PRAWN AND BANANA CURRY
This sweet and spicy Caribbean prawn and banana curry is a rich, fiery dish prepared with coconut milk, scotch bonnet chillies, and tomatoes, in 350 kcal.
Provided by Foodaciously
Categories Mains
Time 30m
Number Of Ingredients 13
Steps:
- Sizzle the oil with chopped onion, sliced ginger, crushed garlic, curry powder, allspice, and thyme for a few minutes until fragrant.
- Next, add sliced chillies, chopped tomatoes, coconut milk, and a bit of water. Simmer the curry for 10 minutes.
- Add the bananas sliced into chips to the curry and cook for 5 minutes.
- Tip in the prawns and lime juice, then cook the curry for a further 5 minutes. Serve with steamed rice and garnish with thyme.
Nutrition Facts : Calories 348 calories, Carbohydrate 23 calories, Fat 20 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 14 grams, Sugar 12 grams, UnsaturatedFat 6 grams
BANANA SOUP!
A chilled soup that is creamy and smooth! Great for a hot summer day! African origin, but bananas grow in the tropics and so this recipe is Caribbean and Southern too!
Provided by Sharon123
Categories Breakfast
Time 5m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients in a blender and process until very smooth. Chill in the fridge for about 1/2 hour. Serve in bowls and enjoy!
BANANA CURRY (BERMUDA, CARIBBEAN)
From *The Essential Caribbean Cookbook* edited by Heather Thomas, I found this unique recipe intriguing but admit its combo of sweet & savory flavors gave it a bit of an "identity crisis" for me. Since it was in the *Vegetables* section of the cookbook, I decided its intent was to be a side-dish to a meat main-course of choice. I am not at all familiar w/vegetarian cooking & uncertain if it qualifies for it, but it also seems hearty enough to also be considered a vegetarian main-course as well. *Enjoy* !
Provided by twissis
Categories Fruit
Time 30m
Yield 6 Side-Dish Servings, 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized.
- Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring.
- Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened.
- Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney.
- *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.
Nutrition Facts : Calories 390.3, Fat 22.4, SaturatedFat 15.7, Cholesterol 161.3, Sodium 330.8, Carbohydrate 44.2, Fiber 5.3, Sugar 24.8, Protein 8.2
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