Banana blossom curry
Servings 2 portions
Ingredients
- 1 banana blossom ~500 g
- 2 tbsp oil, e.g. canola or coconut
- 1 sprig curry leaves optional
- ½ onion, sliced
- 2 cloves garlic, sliced
- 1 knob ginger, grated
- 1 green chili, cut length-wise
- 300 mL coconut milk
- ¼ tsp chili powder
- ¼ tsp chili flakes
- 1 tsp turmeric
- ½ tsp salt
- 1 tsp tamarind juice or lime juice
Instructions
Prepare the banana blossom
- Peel off the outermost several layers of the banana blossom until the small arrays of flowers are less developed and the large leaves are a white yellow instead of deep purple.
- Cut the remaining banana blossom into quarters and slice thinly. Immediately place the cut pieces in a bowl of water.
- The small flowers can be discarded or used in the curry. To use the flowers, peel out the small, hard pistil. It is hard and can be unpleasant to eat.
- Chop the flowers as well and add to the bowl of water.
Curry
- Heat the oil on medium to high heat and fry the curry leaves for a few seconds (if using).
- Add the onion, garlic and green chili. Fry until onion is golden.
- Meanwhile, drain and rinse the chopped banana blossom. Squeeze out the water.
- Add spices and ginger and stir in the banana blossom.
- Cook for 5 minutes.
- Add the coconut milk and cook for another 5 minutes.
- Taste and add tamarind or lime juice as needed.
- Serve with rice