Mutton and raw banana curry (Mutton kaya curry)

Kaya comes from the term "thick coconut milk" and is characteristic of this style of curry. The spices are freshly roasted and ground for a lovely flavour, and the coconut milk adds a gentle sweetness to the spice. Mutton was held in high regard in the community as a sign of prosperity and hospitality. It was usually prepared for honoured guests and for family get-togethers. Coconut was used more for balance, to smooth out the heat from the pepper and chillies, and as a counterbalance. The dish balances Muslim, Arab, and Asian influences, resulting in a well-rounded, fragrant curry rather than a fiery one.

This is a lovely, rich curry, the meat tender and the plantains very soft, almost mushy. The curry is spicy and fragrant, and the spices are addictive, making you eat too much. This is a nice main course to have on the table, one that I enjoyed quite a bit.

This cookbook is the authority on cuisine from the Mapilla community in Kerala. It is for those of us who love specialised regional cuisines made in an authentic style. The dishes are genuine, and the recipes are quite simple but pop with flavour and the people's style. Ummi Abdulla is regarded by most as the doyenne of this cuisine, and this book highlights her skill and knowledge.

 For more recipes from this cookbook, click here.

Ingredients:

2 tablespoons oil or ghee

12-15 curry leaves

1/2 lb boneless mutton, cut into 1-inch cubes

2 teaspoons coriander powder

2 teaspoons chilli powder, or to taste

1/2 teaspoon turmeric powder

Salt, to taste

6 cups water

1 cup grated fresh coconut

4 cloves of garlic

1 teaspoon aniseed, lightly toasted

4 tablespoons water

2 raw bananas, plantains, peeled and cubed

Heat the oil in a pot and add the meat, and fry on high heat until the outside is seared and coloured. Turn down the heat and add the coriander, chilli and turmeric and fry for 1 minute, taking care not to burn the spices. Add the water and salt and bring to a simmer. Cook for 60 minutes.

Meanwhile, grind the coconut, garlic, and anise to a fine paste in a small blender. Add to the curry and cook for an additional 30 minutes. Add the raw banana and cook for another 15 minutes until the banana is soft. Add more water if needed to have a thin-ish curry. Taste for salt and adjust as needed.

Serve hot, garnished with cilantro and with rice.