Banana and Spaghetti Curry

Jewish Cookery, p. 117

8 oz. spaghetti

2 or 3 bananas

2 oz. margarine

2 oz. seedless raisins

½ pint milk

2 teaspoonfuls curry powder

1 tablespoonful chopped onion

1 ½ oz. flour

2 teaspoonfuls chutney

¼ pint water

No chutney at Kessler's, but jam can serve as an ok substitute in a pinch.

Cook the spaghetti in boiling salted water till tender, then drain and keep hot.

Melt the margarine and fry the onion gently for 5 minutes, then stir in flour and curry powder smoothly and gradually add the milk and 1/4 pint of water. Stir till boiling, then add the raisins and chutney, and the bananas peeled and cut into ½-inch slices. Cover and simmer gently for 10 minutes.

Yeah, so this didn't make sauce, it made PASTE. And there's no bringing paste to a boil, not really, so I just kind of shoved it around in the pan until it seemed done.

Place the spaghetti in a hot dish and pour the sauce over.

You also cannot pour PASTE. So this took a lot more mixing than it should have.

My Rating: 2/5 "I don't know what the author of this recipe was thinking. Putting bananas and raisins and curry on pasta - that's weird. Making a sauce with the consistency of PASTE - that's also weird. Deciding to put it in a cookbook so that others will make it - the weirdest decision of all!"