Curried bananas


  • 1/2 cup desiccated coconut
  • 1/2 cup milk
  • 2 tablespoons curry powder, or to taste
  • pinch cayenne pepper (or chilli powder), or to taste
  • 1 teaspoon anchovy sauce (or substitute fish sauce)
  • 1 teaspoon worcestershire sauce
  • 2 large or 6 small green or very unripe bananas
  • 1 egg, beaten to finish the sauce
  • boiled rice, to serve


This recipe is taken from Nina Terry's (nee Rouse) copy of Mrs Maclurcan's cookery book, c1903, now held in the Rouse Hill House & Farm collection. If the bananas are very large, use only two or three. You can use store-bought coconut milk instead of the desiccated coconut soaked in milk.


Put the desiccated coconut into a bowl with the milk and allow it to stand for an hour. Transfer the mixture to a large saucepan and stir in the curry powder, cayenne pepper, and anchovy and worcestershire sauces. Bring to a gentle simmer, adding a little water or milk if the sauce is too thick. Peel and slice the bananas and add to the curry sauce. Check the seasoning and adjust to taste. Simmer for 15 minutes.

Just before serving, gently stir in the beaten egg. Serve immediately with boiled rice.
Cook's tip: for a dairy-free version, use commercial coconut milk instead of regular milk, or use thick coconut cream and omit the milk and egg.

This recipe appeared in the post Bananas as a vegetable on April 07, 2016.

Have you tried this recipe?

Use the comments box below to upload comments and photos.