Our Shill goes:

Take some normal, tasty bananas.

Somewhat over-ripe ones, actually, in my case -- and I suspect raw, almost green, ones would be better: They're harder, and won't go to complete mush (in the step you missed).

Curry them. Too much.

And FRY them, numbskull! (In a pan, with a little butter.) And it's not like the "too much" bit was intentional.

Add coconut milk.

Yeah. What's wrong with that? Oh, and LET IT SIMMER for a good long while so the bananas go softer and the coconut milk is reduced and thickened. Stir it all around a bit to dsistribute the curry evenly throughout the sauce.

Fight gag reflex, and serve.

Depends on how much your "gag reflex" is governed by your eyes -- but I admit it's not the *prettiest* of sights... Oh, and WAIT a bit before you serve it, so you won't burn the tongue out of your mouth; bananas hold heat, it seems like, for ever.

This recipe was eaten the other night by CRConrad, who reports it as "delicious, even though it does look like turds in snot".

Duh! Not so.

I *said*, "Turds In Sewage" or "Turds In Diarrhea".

But it *was* really good, even so.

Shill For Hire

You mean "ShRill For Hire", don't you?

Da Yendor goes:

Leave out the curry.

Uh... Then they wouldn't be curried bananas any more, now would they? And given that that (albeit, not over-) was the original point of the whole excercise, you're talking about something else entirely here, AFAICS.

Replace with cinnamon.

Yup, that might work^[*], too -- but it would be a whole nuther kettle of fish! (Take that as Cockney rhyming slang for "dish", if you like... :-)

Perhaps regular milk instead of coconut milk.

Sure, that might work... In your dish.

In mine, the whole point was to use the sweetness of the coconut milk to counteract the inadvertent surfeit of curry (without resorting to "cheating" like just dumping in a load of sugar and be done with it), so ordinary cow's milk wouldn't have worked. (And I didn't happen to have any in stock either, AFAICR.)

(Oh, and this substitution would of course rob the dish of the "Coco-" part of its name, leaving it just a stub "Cabanana Blaps". Yet another proof it's something else entirely you're talking about.)

And serve over ice cream.

This is the point I agree the most with you on -- that might have worked very very nicely!

I suppose the main reason I never thought of that was because I'm so tired of the standard dessert fare at Chinese restaurants at least here in Scandahoovia; bananas deep-fried in batter, and served with (almost always far too cold and hard) vanilla ice cream and syrup. But, hey, to be fair: The fault for that lies not with the ice cream, but with the unimaginative Chinese restaurateurs!

So yeah, I'll try that next time. Or, to be utterly nit-pickingly specific, I'll put the bananas next to the ice cream, and only the sauce over the top... Maybe letting the sauce drip off the bananas a little while before serving will even make 'em look less like "turds"! :-)

Or even better, gelato if you can get it.

Not to put too fine a point on it, signor Vitale, but isn't "gelato" just the Italian word for "ice cream"^[**]? Come on, Mike -- you know how I can't stand fancy-talk just for the sake of fancy-talking...!

The way we (at least Northern and non-British) Europeans use the expression "ice cream", it refers to both creamy smooth Italian gelato AND, uh, ice cream (however non-creamy and un-smooth) from all other countries, including the U. S. of A.

I only used the coconut milk in order for its sweetness to counteract the fact that I'd used (by mistrake) waaaay too much curry, and using sugar (if I even had any, can't recall any more) would have felt like "cheating".

Originally[*], the dish doesn't have any milk at all, coconut- or other. If you use a "reasonable" amount of curry, the natural sweetness of the bananas themselves balances it out quite nicely.

Thanks for the vote of confidence -- you seem to be the first (besides me) to think it sounds good!

Cut the corn cob in half length-wise or across? (Or, is it even really necessary at all?)


[*] To me, this is an age-old recipe; my Mutti fed me and my sisters this since at least the mid-seventies. I always assumed she'd picked it up from somewhere, but since absolutely nobody seems to have ever heard of it before, perhaps it was an original Mutti Conrad invention.

...is -- or at least was, in the eighties when I last checked -- a favourite at "Imbiss"es (Hot dog stands) across the country. It consists of a Bratwurst (usually sliced IIRC), and lots of curry powder mixed into... Ketchup! (Or however one wants to spell it.) Never any big fave of mine, but my kid sisters loved it.