Banana Kebabs in Curried Gravy – Asha Maharaj

Banana Kebabs in Curried Gravy – Asha Maharaj

Banana Kebabs in Curried Gravy – Asha Maharaj

It was after her only son went to boarding school that Asha Maharaj embarked on her professional food career. Missing him desperately, and home alone while her attorney husband was at work all day, she remembers moping and crying and feeling so low that her husband said: “No more! You have got to do something else with your life!” And she did, with distinction. She enrolled at the ML Sultan College where many local chefs have trained, and graduated in 1977, winning the Top Student trophy. Immediately headhunted by Southern Sun to become the first “hostess” at their top beachfront hotel, she introduced guests to Indian food, and planned menus and functions. She has since become a nationally known Indian cookery authority, travelling the country as a home economist for Tastic Rice, hosting a magazine programme on Radio Lotus, demonstrating on TV, authoring 5 books including a best-seller on eggless baking, and, since 2000, writing the hugely popular cookery pages in the Extra section of the Sunday Times, South Africa’s top-selling newspaper. She maintains the secret of a good Durban curry is “paying attention to spicing; there is a different masala for each curry.” These superb spicy, fresh-herby banana balls (who needs mince?) have southern Indian roots. Asha is one of the few Durban curry experts who cooks these dishes with ghee – healthier than oil, she believes.

Team these with roti and feed a family. Make them small and dainty, and serve as a canapé. (They are delicious cold, next day, too.)

What you’ll need
6 green bananas
½ cup    fresh breadcrumbs
1 tsp ginger paste
1 tsp chilli flakes
1 tsp cumin seeds
2 Tbsp fresh coriander, chopped
2 Tbsp mint, chopped
4 spring onions, sliced
Salt
Flour for dusting
Ghee for shallow frying

Curried gravy
1–2 Tbsp ghee
1 tsp cumin seeds
1 tsp black mustard seeds
A few curry leaves
1 medium onion, chopped
2 green chillies, sliced
1 tsp garlic, crushed
1 Tbsp mixed masala
1 cup tomato, grated
1 tsp sugar
Salt
½ cup water
Chopped coriander for garnish

Kebabs
Rinse unpeeled bananas, cover in water, boil 20 mins. Drain, cool, peel and grate.
Add remaining ingredients, excluding flour and ghee. Mix well. Divide into 8 – 10 equal portions and roll into balls. Dust lightly with flour. Fry in ghee until lightly browned.

Gravy
Heat ghee, add seeds and curry leaves. as they pop, add onion, chilli, garlic. Cook until soft. Add rest of ingredients, cook until thick, about 10 mins.

To serve
Spoon gravy over kebabs. Serve on, or wrapped in, rotis, garnished with coriander leaves.

Michael’s wine recommendation – CLICK HERE

Simonsig Kaapse Vonkel Brut 2013

Simonsig Kaapse Vonkel Brut 2013

This recipe comes from Durban Curry – so much of Flavour by Erica Platter and Clint Friedman.  CLICK HERE to read my review.  Erica and her husband John Platter, one of South Africa’s iconic wine writers, recommend an MCC to take you right through a curry meal.

Shado Twala will interview Erica on SAFM on the afternoon of Christmas Eve, 24th December between 13h00 and 13h30.

 

 

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December 23rd, 2014|Categories: Recipes|Tags: , , |