Hey folks, welcome to november! I know that national curry week was last month but I just so happened to come into a whole load of bananas and coconut, recently. Inspiring me to look into one of my mother’s favourite curries: The kashmiri.
A sweet, creamy, fruit-based curry from exactly the region that its name implies.
So it was a simple prospect: Research a real kashmiri, put my own little twist on it and, if all went smoothly, write up my results for all of you. Easy content, right? Well, not exactly
As it turns out, an authentic kashmiri curry is based around mangoes and lychees, not bananas. Still fruity, yet very different from what I had in mind.
So, while today’s dish does take a little inspiration from it, in its spices, it also draws upon the malayan and a whole host of more keralan meals, in order to form a truly delightful, caramelised fruit curry with neither an official name, nor any specific region to call its own.
A pan-indian fusion, if you will, which gets its mild heat from a blend of rich and raisin-like, mexican chillies, in order to best complement the banana without adding any extra sweetness. Because, if I’m going off-script already, I might as well go the whole hog.
There’s nothing traditional about today’s recipe but I’m eager to share it, all the same. It’s too good not to.