Sri Lankan spicy ash plantain(green banana curry).
Deep-fried ash plantain cooked in a spicy gravy made with Sri Lankan spices and coconut milk.
This vegetarian, vegan Sri Lankan dish is a spin-off of the popular Sri Lankan eggplant curry brinjal pahi.
With a flavor combination of sweet, sour and spicy flavor profile, you are going to love making this spicy ash plantain curry for your family.
Meal ideas for the spicy ash plantain curry.
Mild coconut curry dishes that can be served with the green banana curry.
Mallung and salads that can be served.
- Spinach coconut mallung
- Sri Lankan pol sambol
- yellow coconut sambol
- Gotu kola sambol
- beans and coconut mallung.
Meat curries that can be served.
- slow-cooked beef curry
- Sri Lankan soya meat curry
- Spicy fish curry mirisata
- Sri Lankan chicken curry.
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Utensils and appliances needed.
Chopping board/ knife
Large bowl
Medium-sized pan
More Ash plantain/green banana curry.
Storing-can be refrigerated for a day or two in an air-tight glass container. plastic containers will stain.
Reheating- add 1/ cup water and slow simmer till the curry warms over the stovetop. do the same if you are using a microwave. high heat for 1-2 minutes. don’t forget to mix with a spoon.
Freezing-avoid freezing.
Stop food waste by– using the green banana skin to make a stir-fry with onions.
Cook only as much as you need.
Sri Lankan spicy Ash plantain curry.
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
500g of ash plantain
1/2 teaspoon turmeric
1/2 teaspoon of chilies powder
Salt to season
1 and 1/2 cup of oil to fry
To make the gravy
2 tablespoons of oil
A sprig of curry leaves
1 medium-sized onion sliced fine
1 tablespoon of minced ginger
1 tablespoon of garlic minced
2 green chillies split in the middle
1 teaspoon of mustard powder( grind your own)
1/2 teaspoon red chillie powder
2 teaspoon of unroasted curry powder
3 tablespoons of vinegar(any type of white vinegar except apple cider)
2 tablespoons of tamarind juice
1/2 cup of coconut milk
1 tablespoon of sugar
Method.
Have a bowl of water seasoned with salt ready to stop the ash plantain from discoloring.
Peel the plantain skin, you will have to remove all trace of green skin.
Place them in the bowl of saltwater.
Remove each and cut them into diagonal pieces and immediately transfer them to the same bowl.
Once you have the green banana slices ready, drain the water, add turmeric powder(1/2 teaspoon) salt(1/2 tsp to 1 tsp), red chilli powder(1/2 teaspoon).
Combine with the slices of raw banana and set aside for 5 minutes.
How to deep fry the ash plantain.
Pour the oil(1 and 1/2 cup)into a small, deep frying pan and gradually heat the oil for 2-3 minutes.
In small batches fry the ash plantain.
Maintain and regulate steady heat and avoid oil from smoking.
Transfer the fried banana slices onto paper towels to absorb excess oil.
How to make the spicy gravy for the ash plantain.
To a mediu-sized pan, add oil(2 tbs), followed by curry leaves(a sprig), onions(1 medium), ginger(1 tbs)garlic(1 tbs), green chillies(2).
Cook over low-medium heat until onions turn soft.3 minutes.
Add curry powder(2 tbs), red chilies powder(1 tbs), mustard powder(1 tbs) and cook for a further minute and then add tamarind juice(2 tbs) and vinegar(3 tbs). cook for 2 minutes over low heat.
Immediately pour in the coconut milk(1 cup) and cook over medium heat for 5-7 minutes until the gravy color changes or becomes dark.
Add sugar(1 tbs), taste, and season with salt.
Once the gravy turns thick and is slightly reduced.
Add the fried green banana chips.
Hold the handle of the pan and swirl to mix the gravy with the fried banana chip slices.
Reduce fire to low and cook until there is less gravy and the remaining gravy has coated the banana chips.
Deep-fried ash plantain cooked in a spicy gravy made with Sri Lankan spices and coconut milk. This vegetarian, vegan Sri Lankan dish is a spin-off of the popular Sri Lankan eggplant curry brinjal pa Have a bowl of water seasoned with salt ready to stop the ash plantain from discoloring. Peel the plantain skin, you will have to remove all trace of green skin. Place them in the bowl of saltwater. Remove each and cut them into diagonal pieces and immediately transfer them to the same bowl. Once you have the green banana slices ready, drain the water, add turmeric powder(1/2 teaspoon) salt(1/2 tsp to 1 tsp), red chilli powder(1/2 teaspoon). Combine with the slices of raw banana and set aside for 5 minutes. Pour the oil(1 and 1/2 cup)into a small, deep frying pan and gradually heat the oil for 2-3 minutes. In small batches fry the ash plantain. Maintain and regulate steady heat and avoid oil from smoking. Transfer the fried banana slices onto paper towels to absorb excess oil. To a mediu-sized pan, add oil(2 tbs), followed by curry leaves(a sprig), onions(1 medium), ginger(1 tbs)garlic(1 tbs), green chillies(2). Cook over low-medium heat until onions turn soft.3 minutes. Add curry powder(2 tbs), red chilies powder(1 tbs), mustard powder(1 tbs) and cook for a further minute and then add tamarind juice(2 tbs) and vinegar(3 tbs). cook for 2 minutes over low heat. Immediately pour in the coconut milk(1 cup) and cook over medium heat for 5-7 minutes until the gravy color changes or becomes dark. Add sugar(1 tbs), taste, and season with salt. Once the gravy turns thick and is slightly reduced. Add the fried green banana chips. Hold the handle of the pan and swirl to mix the gravy with the fried banana chip slices. Reduce fire to low and cook until there is less gravy and the remaining gravy has coated the banana chips. Nutritional information on islandsmile is provided as a courtesy. We cannot guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.
Sri Lankan spicy ash plantain(green banana)curry
Ingredients
Instructions
How to deep fry the ash plantain.
How to make the spicy gravy for the ash plantain.
Nutrition Information:
Yield: 4
Serving Size: 1
Amount Per Serving:
Calories: 658Total Fat: 46gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 35gCholesterol: 1mgSodium: 277mgCarbohydrates: 63gFiber: 5gSugar: 24gProtein: 4g
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