Green banana curry and prawn and mango ceviche
PUBLISHED: 10:30 03 March 2011
Archant Â© 2011; 01603 772434
Here are two Fairtrade recipes to try..
GREEN BANANA CURRY
5 green (under-ripe) Fairtrade bananas, peeled
2-3tbsp vegetable oil
1 onion, finely sliced
1tbsp curry paste, such as tikka
400ml coconut milk
Salt and freshly ground Fairtrade black pepper
3tbsp chopped fresh coriander to garnish
Slice the banana into 2.5cm slices. Heat the oil in a deep frying pan and fry the banana slices, until slightly browned on each side.
Set the fried bananas aside on a plate lined with kitchen paper.
Add the onion to the pan and cook it for 10 minutes until soft, stirring occasionally.
Return the banana slices to the pan and stir in the curry paste.
Add half the coconut milk and stir well. Cook for 10 minutes over a low heat, then add the seasoning.
Pour in the remaining coconut milk and let the mixture simmer until it thickens and the bananas break down a little.
Garnish with coriander and serve immediately with cooked Fairtrade basmati rice.
Tip: You could also garnish this with wedges of Fairtrade lime.
PRAWN AND MANGO CEVICHE
12 raw peeled prawns, diced
2tbsp coriander leaf, whole
1tbsp shredded mint
1 Fairtrade avocado, peeled, stoned and diced
½ cucumber, peeled, seeded and diced
1 Fairtrade mango, peeled, stoned and diced
3 spring onions, sliced
1 red chilli, deseeded and thinly sliced
For the dressing:
3tbsp Fairtrade lime juice
1½ tbsp Thai fish sauce
1tbsp caster sugar
3tbsp thick coconut milk
Combine the prawns with the dressing and allow them to marinate for 20 minutes. Combine the remaining salad ingredients with the prawns.
Serve in a Martini glass or on baby gem salad leaves.
Tip: You can garnish this recipe with chopped coriander.