Instructions: In a large pan, melt butter, add curry and cummin, and stir over low heat 1 minutes.

Add apple juice and chutney and bring to the boil. Cut bananas into 2 or 3 pieces and add to mixture. Simmer over lo heat for 5 minutes to cook bananas and thicken sauce.

If sauce becomes too thick add a little more juice.

Stir in sliced spring onions, coriander, yoghurt and lemon juice. Remove pan from heat.

Serve on a platter with seasoned rice and sprinkle with cinnamon.

Great for an Indian banquet.

Use firm, under ripe bananas.

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