Keselmuwa Mallum

(Plantain Flower)

Recipe by Executive Chef Sunanda Kumar of Cinnamon Lodge, Sri Lanka
 
Ingredients

1 plantain (banana) flower, medium-sized
40 g red onions, sliced
10 g green chilli, sliced
3 g black pepper
10 g garlic
5 g turmeric
1 sprig of curry leaves
250 g freshly grated coconut
1 lime
salt to taste
water

Method

In a bowl add some water, turmeric powder, lime juice and salt. Shred the plantain flower and wash it in the prepared liquid and squeeze.
Add coconut, turmeric powder, garlic, green chillies and black pepper into a mortar and make a paste.
Mix squeezed plantain flower and coconut paste together with some salt. Heat coconut oil in a pan. When oil is heated, add mustard seeds and allow to splutter. Add curry leaves and sliced red onion and saut&eacute.
Then add the plantain flower coconut mixture and cook for 5 minutes.
Adjust the seasoning and serve.