Recipe on page 2 of this thread George - just add sliced banana 5 mins before serving.

I love banana in curry - starting from my first ever curry experience.

I was 9 years old, growing up in a posh area of Liverpool called Wavertree Garden Suberbs.

My only experience of curry was 'a carton of' from the one Chinese takeaway in the village.  My dad had told me about real curries, and promised he would take me for a proper Indian one day.

Fortunately, an Indian takeaway called 'Parade' opened up in the village.  My dad brought home a menu on the Wednesday and promised Friday night tea from there.  He told me I could pick two curries and we would share.

After studying the menu for 3 days, I opted for Chicken Malaya - described as farly mild with pineapple, and Chicken Kashmiri - described as mild, creamy with yoghurt and banana.

When we got them, they were exactly the same curry!  One had a pineapple ring and the other had some sliced banana. 

Both absolutely delicious though!!

Cheers Chris - fancy having a bash at the Ultimate and letting me know your thoughts?

What this needs is endorsement from one of the 'big boys'.

Stephen Lindsay - will you cook this curry and give feedback?

UPDATE!!!!!

Version 1.00 made and tested.

Not the perfect curry yet but a fantastic first attempt.  Lovely caramelised onion gravy, sweetness from coconut and ground almond, heat from fresh green chilli, a little sharpness from fresh lemon, some soothing warmth from cinnamon.

Recipe and method below:

Add a teaspoon of hot curry powder to a pan of boiling water, and boil 2 large onions, half a carrot and a quarter green pepper for 10 mins.

Heat 2 tablespoons of ghee, and gently fry 1 teaspoon of Tumeric, 1 teaspoon of Madras powder, 1 teaspoon of Ground Coriander and half a teaspoon of Methi Powder for 2 mins.

Add the boiled onions, carrot and pepper and gently fry for an hour.

Add a teaspoon of chopped red chilli and a tablespoon of tomato puree, stir well and continue to simmer for another 30 mins.

Blend to a sauce, add 2 cloves of garlic, 1 teaspoon of ginger, a cinnamon stick, about 80g of creamed coconut (block) and 2 tablespoons of sugar. Continue to simmer for another hour.

Remove cinnamon stick, add a tablespoon of natural yoghurt and chopped coriander, and squeeze fresh lemon and sugar to taste.