Instructions: First heat the oil in a large saucepan and fry the onion with the ginger for about 8 minutes until it is softened and golden.

Then add the tumeric and chilli powder cardamoms and fresh chillies and cook everything for about 1 minute.

Next peel the bananas you need to do this with a small sharp knife as they do not peel like ripe bananas at all; the skin needs to be removed rather like peeling a cucumber.

Cut the bananas across into slices about 8mm thick.

Then stir them into the onion and spice mixture and allow them to brown slightly.

Now add 225ml water stir everything and then cover and cook gently until soft about 10 15 minutes.

Finally stir in the yoghurt and garam masala and continue to cook gently for a further 2 minutes. (Add a little additional water if you think that it needs it.)

Lastly taste season and serve hot.

Serve with spiced pilau rice and a tomato and onion salad dressed in lemon juice.

Serves 34

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