For this curry you'll need,
Raw banana, preferably plantain 1, sliced thinly, diagonally
Tamarind juice 1 cup
Shallots 10, sliced thinly (can be supplemented with 1 onion)
Tomato 1, sliced
Ginger 1" piece, chopped
Green chillis 2-3, slit in half
Red chilli powder 1/2 tsp.
Salt to taste
Boil all the above together, till the plantain is cooked. This shouldn't be over-cooked, b'coz the plantain slices should be intact and not mashed up.
Coconut milk, 1 1/2 cups
Coconut oil 1 tbsp
Garlic 3 cloves, crushed
Curry leaves 1 sprig
Pour the coconut milk in and when the gravy starts to boil and thicken, add the coconut oil, garlic and curry leaves. Serve hot with rice.