Based on a recipe from Gordon Ramsay's Great Escape (Harper Collins). I used dry curry leaves although fresh are best if you can locate them.
- Place the garlic, root ginger and the 1 tablespoon of water in a blender and mix until a paste is formed.
- Heat the oil in a wok or frying pan. Add the curry leaves and mustard seeds and stir for 1 minute until the seeds begin to pop. Add the garlic/ginger paste together with the chilli powder and turmeric. Fry gently for about 4 minutes.
- Add the tamarind paste and the 1 cups water. Stir well and simmer for 2 minutes.
- Peel the bananas and cut into 4cm pieces. Add to the pan. Cook, stirring, for about 6 minutes, until the sauce is thickened. Stir in the coconut and serve immediately. This makes a great accompaniment or vegetarian main dish with rice.