South Indian banana blossom dry curry recipe

Created by Leanne Kitchen

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Cuisine: Indian
Serves 4 as part of a banquet

Ingredients

2 banana blossoms
1 lemon, juiced
2 tbsp vegetable oil
2 tsp black mustard seeds
2 large onions, thinly sliced
1 dried red chilli, crushed
20 curry leaves
3cm piece ginger, grated
½ tsp ground turmeric
120g (1 cup) fresh coconut, grated*
125ml (½ cup) settled coconut cream*
Steamed rice, naan and eggplant and mango chutneys, to serve

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Preparation

Remove purplish-red outer bracts from banana blossoms. Discard flower-like clusters and chop inner bracts into 3cm pieces. Place in a bowl filled with 2L water, lemon juice and 1 tbsp salt, to prevent browning. Cut the banana blossom cores in half, roughly chop and add to acidulated water.

Heat oil in a large frying pan over medium heat. Add mustard seeds and cook, shaking pan, for 2 minutes or until seeds begin to pop. Add onions, chilli, curry leaves, ginger and turmeric, and cook, stirring, for 5 minutes or until onions are golden. Remove from heat.

Drain banana blossoms. Return pan to medium heat, add banana blossoms, grated coconut and coconut cream, and cook for 2 minutes or until heated through and banana blossoms have changed colour. Serve with rice, naan and chutneys.

* Fresh coconuts are from supermarkets. Cut open, extract the flesh and use a box or coconut grater to grate it. Although it has a slightly different texture, you can substitute frozen shredded coconut.

* When coconut cream and coconut milk cans are left undisturbed, a thick layer of coconut cream settles on top of the liquid. Carefully open the cans and scoop out this layer of coconut cream.

As seen in Feast magazine, Issue 4, pg151.

Photography by Janyon.

If you enjoyed this South Indian banana blossom dry curry recipe then browse more Indian recipes, side dish recipes, curry recipes, vegetarian recipes, easy recipes, quick recipes and our most popular hainanese chicken rice recipe.

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