Inspired by local flavours, this vibrant curry dish is rich in taste and texture.

  • Ingredients:
  • 6 green-tipped bananas (Bermuda) or 4 green-tipped bananas (America)
  • 2 tbsp butter, melted
  • 1 recipe Curry Sauce
  • 1 lb cooked shrimp (6 per person)
  • 3 cups hot cooked rice
  • For the Curry Sauce:
  • 1/3 cup butter
  • 1 small onion, finely chopped
  • 1 tbsp curry powder
  • 5-6 tbsp flour
  • 2-1/2 cups chicken broth
  • 1 tsp salt
  • Dash of pepper
  • Directions:
  • Cook onion and curry powder in butter. Stir in flour, salt and pepper, chicken broth (tinned may be used). Cook, stirring constantly, till thickened.
  • Cut bananas diagonally in 1/2 inch slices. Place in shallow baking pan. Brush with butter. Cover with about half the curry sauce. Bake at 350 degrees about 5 minutes. Meanwhile, heat shrimp in remaining curry sauce.
  • Serve with both the banana and shrimp mixtures, to six people.

From Banana Bonanza- Bermuda Cookbook by Betsy Ross, original recipe Mrs. Hunter.