Bilimbi Curry
Ingredients
500 g/1 lb bilimbi fruit
2 teaspoons salt
2 tablespoons oil
sprig of fresh curry leaves
1 medium onion, finely chopped
2 fresh green chilies, seeded and sliced
1/2 teaspoon turmeric
2 teaspoons roasted ground coriander
1 teaspoon chilli powder or to taste
125 ml/4 fl oz/1/2 cup coconut milk
1 teaspoon salt or to taste
Directions
Slice the bilimbi, put into a bowl and pour over just enough water to cover. Stir in 2 teaspoons salt and leave for 30 minutes or longer, then rinse and squeeze out as much moisture as possible from the bilimbi.
Heat the oil in a pan and fry the curry leaves and onion until the onion is soft and starts turning golden. Add the chilies, turmeric, coriander and chilli powder and fry for 1 minute, then add the bilimbi and fry, stirring, for 5 minutes.
Add coconut milk and salt. Simmer uncovered until the mixture is thick and oily. Serve with rice.
Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)