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.