Heat oil in a deepish saucepan, add seeds and cardamom and fry over a moderate heat until aromatic. Add coconut, garlic, chilli and salt and gently fry until coconut is golden. Add bananas and fry 20 seconds, then add eggplant and curry leaves and fry another 20 seconds, stirring well. Add stock and tamarind paste and bring to the boil. Cover and simmer until bananas are just cooked, about 15 minutes. If the curry dries out, add some boiling water. Stir in cream and yoghurt and bring to a simmer, then mix in lime juice and check seasoning.
Serve on basmati rice, cooked with a little lemon zest. Sprinkle curry with almonds and spring onions.
© 2003 Peter Gordon. All rights reserved.