Make it. Eat it. Love it.
This is the last of my overripe banana recipes (well until my husband leaves some over again and I’m forced to figure out what to do with them!). The last two recipes I posted, Banana Date Honey Loaf and Couscous Pudding with Cardamom and Bananas, both were sweet, which is usually what you would think to make with overripe bananas. For my last few bananas I wanted to do something different, something savory, something unexpected.
If you haven’t been following the Middle East news recently, Israeli relations with Gaza has come to head with cross boarder tensions erupting into an ongoing exchange of fire. The past week my city in southern Israel had rockets being shot at it. We would be woken up by the sound of emergency alarms in the middle of the night and kept our eyes glued to the news hoping that the situation wouldn’t turn into an all out war. We were in dire need of some comfort food.
When I think of comfort food I go straight to mac and cheese but my thoughts went elsewhere this time. I wanted something warming and satisfying, something full of flavor and easy to make. I wanted curry. I love curry. When I was younger I wouldn’t even touch curry or anything Indian for that matter. As I got older and my pallet became more sophisticated, I learned to try new foods and experiment. If I then didn’t like something, OK. Now as I embark on culinary school in the fall and as I to take my cooking to a new level, I learn that you cannot just say you don’t like something without giving it a fair shot. Open yourself up to new things, it might surprise you to what you find 🙂
There is something about curry that just makes you feel good when you are eating it. It’s growing popularity over the last decade has spread outward from the traditional Indian curry we all have come to love, making it a very accessible dish throughout many cuisines. Usually rooted with traditional spices such as turmeric, coriander and cumin, you can pretty much add a wide range spices depending on the food being included. In my case I wanted to make use of those last few pesky overripe bananas and thought shrimp would play off nicely against the curry.
What I ended up with was a beautiful curry that had my husband and I licking the bowl. It was super easy to make and was the perfect warming comfort food we were hoping for.
3 1/2 Tablespoons Olive Oil
1 Pound Shrimp
1 Large Onion, Chopped
1/2 Teaspoon Sugar
1/2 Teaspoon Salt
1 Chili Pepper, Chopped
1 Teaspoon Turmeric
2 Tablespoons Curry Powder
1 15 Ounce Can Coconut Milk
1 Lime, Juiced
2 Bananas, Sliced
Salt and Pepper
Season shrimp with salt and pepper.
Heat 1 tablespoon olive oil in a medium skillet over medium high heat and add shrimp, cooking until almost cooked through, about 6 minutes. Set aside.
In a large skillet heat 2 tablespoons oil and add onions, sugar and salt.
Cook onions until translucent, about 7 minutes.
Add chili pepper, turmeric and curry and cook until spices become fragrant, about 5 minutes.
Add coconut milk and lime juice and cook until thick, about 10 minutes.
In a small skillet heat 1/2 tablespoon oil and cook bananas turning once, about 1 minute.
Add banana and shrimp to curry and heat until shrimp are cooked through.
Serve with rice or couscous.