Never throw it away! The chef explains how banana peels can turn a popular dish into a restaurant dish

The peel that remains from the banana should never be thrown away. You will need this product to prepare a very spicy and satisfying dish. Popular Indian noodles in spicy curry sauce take on a new flavor with this unusual ingredient.

This is what TV chef Nigella Lawson tells the Mirror. But before you add the peel to the dish, you need to soak it.

Ingredients for curry sauce with banana peel:

• three banana peels
• cauliflower florets and leaves
• one teaspoon of turmeric powder
• salt - to taste
• chopped shallots
• four cloves of garlic
• chopped peeled ginger
• one bunch of coriander leaves with stems
• one chopped fresh red chili pepper
• one teaspoon of cinnamon powder
• two teaspoons of tomato paste
• skimmed coconut milk - 400 ml
• two and a half teaspoons of lemon juice
• one and a half teaspoons of sugar
• two teaspoons of sea salt
• vegetable oil for cooking

Method of preparation:

1. Put the banana peel in a large bowl and pour enough water to cover the peel. Add a little turmeric powder and salt, cover the bowl, and let the peel soak.

2. In a second bowl, add the garlic, shallots, ginger, coriander stalks, fresh red chilies, cinnamon powder, and turmeric powder. Mix the ingredients until a smooth paste is formed.

3. Add a teaspoon of oil to the wok and fry the paste for seven minutes. Add the tomato paste, combine it with the curry paste, and cook for three minutes.

4. Add skimmed coconut milk and mix it well with the paste.

5. Squeeze half a lemon and season the curry with sea salt and sugar.

6. Boil for five minutes.

7. Drain the banana peel, removing the excess liquid, and cut it into smaller pieces.

8. Add the peel to the skillet and simmer for another 10 minutes or until the sauce thickens and the banana peel is soft.

9. Add the cauliflower florets and leaves. Continue cooking until they are hot.

10. Taste for salt and then garnish with chopped coriander leaves.