👨‍🍳 作り方

1. 1

   Prepare the banana blossoms: Remove the tough outer leaves. Slice the inner, tender parts thinly. To prevent browning, soak the sliced blossoms in acidulated water (water with a squeeze of lime or a splash of vinegar) while you prepare the other ingredients.

   💡 プロのコツ: Ensure you use the tender inner parts of the banana blossom, as the outer parts can be tough.
2. 2

   Heat vegetable oil in a pot or deep pan over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.

3. 3

   Stir in the turmeric, coriander, and cumin powders. Cook for 30 seconds, stirring constantly, until the spices are fragrant.

4. 4

   Drain the banana blossoms and add them to the pot. Stir well to coat with the spice mixture. Cook for 5 minutes, stirring occasionally.

5. 5

   Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt. Let it simmer for 10-15 minutes, allowing the flavors to meld and the banana blossoms to soften.

6. 6

   Gently add the fish pieces to the curry. Cook for 5-7 minutes, or until the fish is opaque and cooked through. Be careful not to overcook the fish.

7. 7

   Stir in the lime juice (if using) and garnish with fresh coriander. Serve hot with rice.