This raita bursts with rich aroma and flavour. Tart lemon juice sweet raisins and bananas, and the warm, assertive flavour of roasted cumin are perfectly balanced by a hot undertone of chilli. This raita is divine with oily fish, such as mackerel, or rich meat, such as Goan Pork Curry (see page 116) or Baked Kebabs (see page 104). Select ripe bananas that are quite firm, with a hint of green on the skin.
Yield: 4 Ready in 1 hours, 15 minutes
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Banana Raita Preparation
In a mixing bowl, beat the yogurt with a fork or wire whisk until smooth.
Add the salt, cumin, chilli powder and raisins. Mix well.
Peel the bananas and quarter them lengthways. Chop into bite-sized pieces and sprinkle with lemon juice, then mix well. Gently fold the bananas into the yogurt mixture. Cover and chill for 1 hour.
Transfer to a serving dish, sprinkle with black pepper and paprika and serve.
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