Banana Curry (Bermuda, Caribbean)

• 4 tablespoons butter
• 2 onions (small & chopped)
• 1/2 cup golden raisin
• 1 apple (peeled, cored & diced)
• 1/2 teaspoon salt
• 4 tablespoons flour
• 2 teaspoons curry powder
• 1 1/4 cups coconut milk
• 1 1/4 cups water
• 4 green bananas (peeled & sliced diagonally)
• 4 eggs (hard-boiled & quartered)

1. Melt butter in a lrg saucepan. Add onion & saute gently over low-heat till softened & translucent, but not carmelized.
2. Soak the raisins in a sml amt of hot water for 2-3 min to plump them. Drain & add to the onion mixture w/the apple & salt. Stir in the flour + curry powder & cook for 3-4 min, stirring.
3. Remove the saucepan from the heat & gradually stir in the coconut milk & water a little at a time. Return to the heat & cook gently, stirring till thickened.
4. Add bananas & continue cooking gently over low heat for about 6-7 minutes. Add the eggs to the curry, just to heat through. Serve immediately w/boiled rice & a sml dish of mango chutney.
5. *Note Re Servings* ~ I entered this recipe as a 6 serving side-dish per its intent, but it seems likely 4 servings would be more realistic if served as a main-course.

butter, onions, golden raisin, apple, salt, flour, curry powder, coconut milk, water, green bananas, eggs

Taken from www.food.com/recipe/banana-curry-bermuda-caribbean-366092 (may not work)