Green “Fig” Curry


Preparation info

  • Difficulty


  • Serves:


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

Curry powder is as standard to the Trinidadian kitchen as salt and pepper is to the American cook, as you can see in this recipe for curried unripe bananas.


  • ¼ pound boneless salt cod
  • 2 pounds green bananas
  • 1 tablespoon canola oil
  • 1 small onion, finely chopped
  • 2 tablespoons Trinidad curry powder
  • 3 cloves garlic, finely chopped
  • 1 cup coconut milk
  • 1 teaspoon coarse salt
  • ¼ teaspoon hot pepper sauce, or to taste


  1. Soak the salt cod in cold water for 1 hour. Drain and shred into small pieces. Set aside.
  2. Peel the bananas. If they are difficult to peel, trim the ends and score the skin from end to end with a sharp knife. Score three times around the banana, then peel away the skin between the score marks. Cut into ¼-inch slices.
  3. Heat the oil and add the onion and cook until translucent. Add the curry powder and sauté for 30 seconds, stirring constantly. Add the garlic and salt cod and toss well to coat. Fry for about 1 minute, then add ¼ cup of water. Adjust the heat to low and simmer for about 5 minutes.
  4. Add the banana slices and stir well to coat. Simmer for an additional 5 minutes.
  5. Mix the coconut milk with 1 cup of water and add to the banana mixture with the salt and hot sauce. Simmer until the bananas are tender and the sauce is thickened. Serve with rice or roti.