Method:

1. Peel the bananas or plaintains, cut them in half cross-ways, and then in slices or quarters lengthwise (to whatever size you wish). Rub them with the salt.

2. Heat the oil in a frying pan and then fry the slices a few at a time, until they are golden brown. Drain on paper towels (or in a colander) and set aside.

3. Heat 1 tbsp of oil, then fry the garlic, onion (and chili if using) for about a minute or so, then add the coconut milk (and dried shrimp in its soaking water). Simmer for around 5-10 minutes. Add the fried bananas and the leaves and simmer until the gravy is thick. Adjust the saltiness and pepper levels to your taste. Serve over rice.