Duck & Banana Curry

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I had my 1st Curry in Malta when my parents were based there. They often ate in the Officers’ Club in Sliema. The food was served by waiters wearing white gloves. With the curry they served extras from little dishes, like desiccated coconut, finely chopped cucumber & tomatoes, sliced bananas & various chutneys & pickles.

I piled the lot on top of my curry, & I often serve curries like that to this day, especially if they’re a bit too hot!

It’s great if you have visitors as people are so fussy about their food nowadays. They can vary the temperature!

Don’t worry about the quantities. Just keep tasting!

Olive oil (I used duck fat)

1 chopped onion

1 tblsp curry powder, or your own mixture of spices

Leftover duck, chopped (about a handful)

A small amount of chopped cabbage

A handful of lentils

1 small potato, chopped

3 bananas, chopped

½ a creamed coconut block

1 tblsp mango chutney



Heat the oil or fat & gently fry the onion until transparent. Add the curry powder or spices & mix well, then cover with boiling water.

Add the other ingredients & stir. Now keep tasting & add extra seasoning, chutney, etc until you’re happy with the flavour.

My leftover duck also had some sausagemeat stuffing with it.

Simmer gently until it’s creamy & everything’s cooked. You can cook it early or a day ahead, & re-heat when needed.

Add more water if it gets too dry.

Serve with rice, chutney or pickles & Indian bread etc if you like.

You can use any meat instead of duck.

You can use chopped pepper, carrots, or another vegetable instead of the cabbage.

If you don’t have any lentils, use another small potato.


Chocolate & Banana Bread Pudding (front)
Banana Teabread (rear)


I took a traditional Bread Pudding recipe & adapted it. Instead of using dried fruit, I added the same weight in bananas & dark chocolate.

8ozs stale bread. (I used breadcrumbs)

1/2pint milk to soak bread (I added a bit more as the breadcrumbs soaked it all up)

2ozs brown sugar (use white if you don’t have any)

1 egg, beaten

Mixed spice & nutmeg (optional)

4ozs chocolate (you don’t need to melt it)

4 bananas

Allow the bread to stand for at least ½ hour.

Tip everything in a food processor & slowly mix.

Tip it in a greased dish & bake for 11/2-2 hours.

Stick a fork or a knife in to test if it’s cooked right through. If not, leave in the oven for longer.

Cove the top with tinfoil if it’s getting too burnt.



I love making teabreads because they improve every day (for a while!)

8ozs SR flour

1/2tsp bicarb

1/2tsp salt

3ozs butter or marge

1lb ripe bananas (I weighed them peeled)

2 eggs

A few mixed chopped nuts if you have any.


Grease a loaf tin.

Mix all the other ingredients in a mixer or food processor, but don’t over-mix.

Tip into the tin. Bake at 180C for 1-11/2 hours.

Leave in the tin for 10 minutes, then tip onto a plate or wire rack to cool.


This is an old country recipe. It’s good with a Curry & recommended that you leave to mature for at least 3 months. But you can use it before that if you want to!

1lb chopped onions

8ozs dates

4ozs crystallised ginger, chopped

2 level tsps. Salt

½ pint vinegar. (I used cider vinegar because I had some to use up)

6 bananas

8ozs treacle (I used Golden Syrup because I didn’t have any treacle)

1tsp curry powder

Quite simply, stick everything in a saucepan & simmer gently until it thickens. When you drag a spoon through it, the trail should remain & not fill up with liquid.

Blitz with a hand mixer, then fill clean jars nearly to the brim, put lids on, label & date the chutney & wait until it’s matured. Simple!

Do try to put everything in the oven at once to save money.

If you’re baking in the morning, it will stand perfectly happily, waiting for you to cook the evening meal.



Finally, you can’t beat a wonderful home-made Banana Milkshake!

Use 2-3 bananas per person. Soft bananas taste better than hard, new ones.

a glassful of milk

A generous dollop of ice-cream.

Whizz it all up until smooth, pour into a glass & enjoy!