1. Melt the butter in a saucepan over a medium heat; cook the onion until softened but not brown.
  2. Remove from the onion from the pan and place in a bowl.
  3. Thickly chop the banana (about 1 inch), place in the pan and cook for approx 1-minute tossing continuously until the banana softens slightly.
  4. Stir in the curry powder until the banana is coated; return the onions to the pan and cook for a further 2-minutes stirring continuously.
  5. Add the water and bring to the boil; reduce heat and simmer for 10-minutes stirring occasionally until the liquid has reduced and thickened.
  6. Remove from the heat and stir in the jam.
  7. Transfer the mixture to a food processor/bland; process on high until smooth.
  8. Add the yoghurt and pepper to the blender and process on low to lightly combine the mixture.
  9. Put the mixture in a container and refrigerate for 30-minutes.
  10. Before serving take the mixture from the fridge and allow to warm to room temperature.
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