Seychellois Kat Kat Banann

Ingredients

• 6 green (unripe) cooking bananas or plantains, unpeeled
• 1 lb firm white fish fillets, such as kingfish or snapper
• 2 cups coconut milk
• 1 cup water
• 2 cloves garlic, crushed
• 1-inch piece ginger, grated
• 1 cinnamon stick
• 2 green onions, chopped
• 1 tbsp vegetable oil
• Salt to taste
• 1 fresh chili, sliced, for serving

Before you cook

• Trim the ends off the green bananas and cut a shallow lengthwise slit through the skin of each.
• Season the fish fillets with a pinch of salt.

Steps

1. Boil the green bananas in their skins in salted water for 20 minutes, until just tender.
2. Drain the bananas, peel them once cool enough to handle, and cut into thick rounds.
3. Heat the oil in a pot over medium heat.
4. Add the garlic and ginger and cook for 1 minute, until fragrant.
5. Pour in the coconut milk and water and add the cinnamon stick.
6. Bring the coconut milk to a gentle simmer.
7. Add the boiled banana pieces and simmer for 5 minutes.
8. Lay the fish fillets on top of the bananas.
9. Cover and simmer for 8 to 10 minutes, until the fish is cooked through.
10. Break the fish into large flakes directly in the pot and stir gently to mix through the bananas.
11. Simmer uncovered for 5 more minutes, until thickened to a stew consistency.
12. Remove the cinnamon stick, stir in the green onions, and season with salt before serving.