Preparation

• In a 4-quart saucepan, heat the oil over medium heat until shimmering hot. Add the onion and cook, stirring occasionally, until lightly browned on the edges, about 7 minutes. Add the ginger, garlic, curry powder, cumin seed, mustard seed, chile, and 1 tsp. salt. Cook, stirring constantly, until the spices are fragrant and slightly darker, about 1 minute. Add 1/4 cup water and the pineapple juice, raisins, and almonds; cook until the liquid is reduced by almost half and the raisins have softened, about 5 minutes. Stir in the bananas and remove from the heat. Serve warm, topped with the cilantro.