There’s something fishy about this curry…But we’re bananas for it!

   We’ve been in “use it up” mode at our house lately, finding creative ways to avoid the grocery store and use what’s on hand. This includes working down things we have in the freezer, in anticipation (hope?) of another season of garden bounty. Also, I was once again fooled into buying bananas. Here in Nova Scotia, even if the bananas look as green as grass, they won’t last more than a day or two. So here’s what we did – enough for last night’s dinner and lunch today…

Dice a large carrot, an onion, and two peeled white potatoes. Put on to boil in some vegetable broth, then simmer 10 minutes til tender.

Chop up half a pound or about 200g of fish, or use leftover cooked fish, and add to the veg along with a couple of large spoonfuls of dried unsweetened coconut and a tablespoon (15ml) of curry powder. Simmer until fish ish opaque and stir in a cup or so of milk. 

Heat through…and here’s the surprise: in each bowl, slice in half a banana. Top with the soup and some chopped herbs – we have basil and Vietnamese coriander growing in the window. 

It was delish, and we hope you enjoy it.

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