Green banana curry
Potato brandade
- 2 POTATOES, peeled, cubed and cooked 15 minutes
- 4 GREEN BANANAS, peeled and sliced
- 1 ONION, chopped
- 1 TSP TURMERIC
- 2 GREEN CHILLIES, chopped
- 1/2 TEASPOON CUMIN SEEDS
- 6 CARDAMOM PODS, split open and use seed
- 1/2 TSP CINNAMON POWDER
- 2 TBSP LEMON JUICE
- 5 POTATOES
- 2 CLOVES GARLIC, chopped
- 1 EGG
- 8 TBSP OLIVE OIL
- 50 GRAM CHEESE, grated
- 1 TBSP VINEGAR
- 6 DRIED TOMATOES, chopped
Bring some water to the boil with the turmeric. Cook the banana slices 3 minutes in this water. Fry the onions and the chillies 3 minutes, add the bananas and the potatoes and stir fry 3 minutes more. Stir in the cumin, cardamom, cinnamon and lemon juice.
Bake the potatoes in the oven at 200 degrees Celsius for one hour. Cut the lengthwise in two and scoop the insides out, leaving a little in the peel. Puree the insides with the egg, the garlic, 4 tablespoons of olive oil, the cheese and pepper and salt to taste. Spoon this mixture back into the potatoes and bake them 10 minute more. Mix the vinegar with the remaining olive oil end the dried tomatoes and pour this over the potatoes.
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