A delightful twist on a classic East African curry, featuring tender pork and creamy coconut flavors.
Melt the butter in a large saucepan over medium heat.
Using unsalted butter allows you to control the saltiness of the dish.
Add the chopped onion and sauté until translucent.
Stir frequently to prevent the onion from burning.
Stir in the garlic powder, curry powder, turmeric, salt, and chili powder, and cook until fragrant.
Cooking the spices releases their essential oils, enhancing the flavor.
Pour in half of the coconut cream and mix well.
Stir continuously to ensure the cream doesn't separate.
Add the pork, potatoes, and water, and bring to a simmer. Cover and cook until the pork and potatoes are tender.
Cut the potatoes into even pieces to ensure they cook uniformly.
Stir in the lemon juice and the remaining coconut cream, and cook until the sauce thickens slightly.
Adjust the seasoning at this stage to suit your taste.
In a separate pan, sauté the bananas in butter until golden brown.
Use ripe bananas for a sweeter flavor.
Serve the curry hot with the sautéed bananas and toasted coconut flakes on the side.
Sprinkle the coconut flakes just before serving for added crunch.
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