Sri Lankan ash plaintain(alu kesel)curry.
Ash plantain curry coconut curry also know as alu kesel kirata A mild, coconut milk-based, healthy vegetarian curry. Make this simple dish for your rice and curry menu.
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 4 ash plantains or raw green plantains
- 1/2 teaspoon turmeric powder
- A sprig of curry leaf
- 2-inch piece of pandan leaf
- 1 medium-sized onion sliced fine
- 1-inch piece cinnamon
- 1 teaspoon mustard seed
- 1 cup of water
- 1 cup of thick coconut milk
Instructions
- 1
Have a bowl of water with a pinch...: Have a bowl of water with a pinch of salt and turmeric ready to stop the ash plantain from discoloring.
- 2
Peel the plantain skin, you will have to...: Peel the plantain skin, you will have to remove all trace of green skin.
- 3
Remove and cut them into diagonal pieces and...: Remove and cut them into diagonal pieces and immediately transfer them to the bowl of water with turmeric and salt.
- 4
You will have to do the cleaning of...: You will have to do the cleaning of the Ash plantain and submerge them in turmeric-salt water as quickly as possible as they turn brown as soon as it’s exposed to air.
- 5
Add the ash plantain to the pan, add...: Add the ash plantain to the pan, add curry leaves, onions, cinnamon, pandan leaf, green chillie, mustard to a pan.
- 6
Pour in the water and cook over medium...: Pour in the water and cook over medium heat until the ash plantains are slightly soft. 20-30 minutes in slow simmer.
- 7
Once the water is reduced, pour in the...: Once the water is reduced, pour in the coconut milk, season with salt and let the ash plantain cook further until they turn thick and creamy. 10 minutes.
- 8
Serve warm with rice and curry menu.
Cook it from the original
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