This dish is one stolen from my father, who is an excellent cook and has made this dish for as long as I can remember. It is now a staple at any curry night in our family. The banana is hard to distinguish in the finished dish but gives a natural, sweet contrast to the tomato base that makes it delicious, and will leave your friends pondering the secret ingredient. Even if you don’t like bananas, give this one a go.
- 1kg small, slightly waxy potatoes. New potatoes work well.
- 2 over ripe bananas finely chopped
- 4 medium onions (2 for garnish)
- 2 cans of chopped tomatoes
- 2 green bird eye chillies
- Bunch of fresh coriander
- 1 cinnamon stick
- 8 whole cloves
- 6 green cardamoms
- 2 teaspoons turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon hot chilli powder
- 2 tablespoons vegetable oil
- Salt to taste
1Take a large pan and par boil the potatoes whole, with skins on in salted water for 10 minutes. Remove from the heat, drain and set aside to cool. If you are in a rush you can run cold water over them to cool them quickly. Once cooled, rub the potatoes between your finger and thumb, which will allow you to slip off the skins. This process gives you whole skinned potatoes, which will not fall apart in the sauce later and it’s probably quicker than peeling them.
2Take a wok or deep frying pan and place on a fairly high heat. Chop two onions roughly and add them to the pan, along with the cinnamon stick, cloves and cardamoms and fry until the onions start to caramelise and reduce significantly. Now add the rest of the powdered spices to the reduced onions and oil, and cook through taking care not to let the spices start to burn. Now add the two tins of tomatoes, followed by the two bananas. Increase the heat and cook the mixture stirring constantly until the banana chunks disappear into the sauce.
3For the garnish, take the other two onions and slice into thin strips and then simply fry in a pan with a little vegetable oil until crispy and almost blackened. Add a little salt to enhance the flavour, and draw out the moisture more quickly. Once crispy, turn out onto kitchen roll to soak up excess oil.
4Empty the pan of Bombay potatoes into a large serving bowl, roughly chop your left over coriander leaves and scatter them over the dish, followed by the crispy blackened onions and serve.