Cook Islanders curry

I had the pleasure of completing a round-the-world whistle-stop trip when I was just 22. I had lots of wonderful times and memories but over 10 years on, what do I remember most? Riding a horse waist deep in the sea, the bright lights and alien cuisine of Hong Kong or watching a transvestite dance troupe in San Francisco? No, no and no. A banana curry in the Cook Islands. Like any normal person I was suspicious of a banana curry but my goodness it was wonderful. Here’s my tribute.

INGREDIENTS

2 tablespoons groundnut oil

1/2 medium onion, peeled and finely chopped

2 garlic cloves, peeled and crushed

2 cm piece fresh ginger, peeled and finely diced

1 teaspoon turmeric

1 teaspoon Bell blend garam masala

1 chicken breast, cut into 1 cm cubes

1 green banana, sliced

60ml water, cold

2 tablespoons sultanas

15g desiccated coconut

METHOD

Heat the oil in a frying pan over a very low heat and fry the onion for 10 minutes until soft and just beginning to colour. Add the garlic, ginger, turmeric and garam masala and fry for 1 minute, then add the chicken and gently fry for 5 minutes until sealed. Add the banana, water and sultanas and leave to bubble away for 15 minutes. Add the coconut and serve as it is for older children or blended/mashed up a little for younger ones.

This freezes well, although the bananas will be a little discoloured upon thawing. Just stir well and make sure everything’s piping hot before serving.

IDEAS FOR DESICCATED COCONUT

For a grown-up treat try the holiday hammock cake with its boozy coconut icing. Or add a few tablespoons to the flapjacks. Or if you’re in the mood for confectionery then coconut lime ice always produces a smile – mix 295 g of coconut with 295 g of icing sugar and the zest of 1 lime, then tip in a 405 g tin of condensed milk, stir well, press into a lined tin, chill overnight and cut into squares to serve.

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