I tasted this Curry at a function in our family. The cook was from kerala. First, it was so odd for me to see raw banana in a mutton curry. We mostly cook potatoes, drumstick only along with mutton. Adding raw banana in the mutton curry was so different to all of us. But the taste of the curry was so good and we loved it. I found a similar mutton curry in the book “Malabar cuisine” which I bought from India. I tried out that recipe and we liked it. Last Sunday I made this Curry along with Coconut milk rice, Mutton fry.
You may also like my other mutton recipes
Let us see how to make this Curry.
Preparation Time: 25 mins
Cooking Time: 45 mins
Mutton – 500g
Salt to taste
Raw banana (nendran kai/nendra kaya) – 2
Coriander powder – 2 tsp
Red chilli powder – 2 tsp
Turmeric powder – 1/2 tsp
For Masala paste
Grated coconut – 1 cup (loosely packed)
Garlic – 6 pods
Cloves – 3
Fennel seeds – 1 tsp
Coconut oil – 2 tbsp
Sliced Shallots – 1/3 cup
Curry leaves – 2 sprig
Kashmiri Red chilli powder – 1 tsp
1.Cut the mutton in cubes. Clean and wash the mutton pieces in water for 4 – 5 times. Then take the mutton pieces in a pressure cooker along with 1 cup of water, salt and pressure cook until the mutton gets soft and tender.
2. Trim both the ends of raw banana and Peel off the skin of it. Cut them into finger-size pieces. Put them in a bowl of water. Take cooked mutton pieces in a pan. To it add turmeric powder, red chilli powder, Coriander powder and salt. We have added salt while cooking mutton so add salt accordingly. Rub well the mutton and raw banana pieces with the spice powders. Add 1/2 cup of water. I used the mutton stock left. Cover it with a lid and cook on low flame for 7 minutes. The raw banana should be cooked.
3. Grind grated coconut, garlic, Fennel seeds and Cloves into a fine smooth paste adding water.
4. Add the ground paste into the cooked mutton and banana, also add1 cup of water to it. Mix well. Cover and cook on low flame for 10 minutes.
5.Heat oil in a tadka pan. Add sliced shallots, curry leaves, red chilli powder (I used Kashmiri red chilli powder). Fry them till the shallots turn translucent. Add the Tempering into the curry.
Serve hot with Rice.
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