Banana blossom curry

Name: Banana blossom curry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 6
Cuisine: Sri Lankan
Ingredients: 1 teaspoon finely grated fresh ginger; 2 garlic cloves, chopped; 1 large onion, sliced; 1 banana blossom; 60 ml (2 fl oz/¼ cup) cider vinegar; ½ teaspoon roasted chilli powder (chilli powder that has been dry-roasted in a pan; you can also purchase Sri Lankan roasted chilli powder); 1 litre (35 fl oz/4 cups) vegetable oil, for deep-frying; 1 teaspoon ground turmeric; 1 teaspoon dried red chilli pieces; 300 ml (10½ fl oz) coconut milk; 100 ml (3½ fl oz) coconut cream; 1 teaspoon Dark roasted curry powder; 2 tablespoons virgin coconut oil; 2 tablespoons salt

Preparation info

Serves
6

Difficulty
Medium
Ready in
35 min

Appears in

Lands of the Curry Leaf

By Peter Kuruvita

Published 2018

About

Preparing banana blossoms is a little fiddly, but well worth it, as this dish tastes fantastic. I have given two versions here, a wet curry style (kehel muwa vanjanaya) and a dry, fried style (kehel muwa malum); each is absolutely delicious. This recipe is from Vajira Sugathapala, Dilmah’s general sales manager for Sri Lanka and the Maldives by day, and one hell of a cook at night.