- 2 large green bananas
- 4 tbsp coconut oil
- 4 tbsp red onion, finely diced
- 2 tbsp minced garlic
- 2 tbsp finely diced ginger
- 4 mild chillies, deseeded and finely diced
- 3 tbsp madras curry powder
- 400ml coconut milk
- 100ml water or light fish stock
- 16 king prawns, shelled and deveined with the tail left on
- 1 cup diced pineapple flesh
- 4 spring onions, white part removed and greens chopped
- 3 tablespoons finely chopped celery leaves
- Salt and pepper to taste
- Toasted coconut flakes, to garnish
Begin by cutting the top and bottom off the green bananas. Place in a pot and cover with cold water and add a good sprinkling of salt and 1 tablespoon of coconut oil. Bring it to the boil and then turn down the heat to a gentle simmer and cook for around 10 minutes or until the skin breaks. Strain and set aside until cool.
Next heat 2 tablespoons of coconut oil in a shallow sauté pan on medium heat, add the red onion and cook gently until softened. Add the garlic, ginger and seasoning peppers and cook for a further 2 minutes.
Sprinkle in the curry powder and stir until aromatic. Pour in the coconut milk and water and stir well. Bring to the boil and reduce to a gentle simmer and reduce the liquid by half.
Now lay the shrimp on a plate and drizzle with the remaining coconut oil, season both sides generously with salt and pepper. Once the sauce has reduced by half, add the prawns into the sauce.
Take the cooked bananas and peel them, making sure to remove any sinew. Dice them up neatly and add them to the sauce. When the prawns begin to turn pink, add the pineapple and the green onions. Remove the sauce from the heat and stir in the chopped celery leaves and the butter. Taste the sauce and adjust the seasoning if necessary.
Spoon the warmed coconut rice onto the plate and top with 4 prawns per serving, spoon over the creamy curry sauce and top with a small handful of coconut flakes.
Recipe courtesy of Elijah Jules