Burmese Banana Blossom Curry with Tomato

Fill a large bowl with water and add the lime juice. Remove the tough outer petals of the banana blossom and discard them. Thinly slice the tender inner petals and core, then immediately place them in the lime water to prevent discoloration. Let soak for 10 minutes, then drain and squeeze gently.

Blend the chopped tomatoes in a blender until smooth; set aside. Heat the coconut oil in a large pot over medium heat. Add the onion and cook until soft and golden, about 5 minutes. Stir in the garlic, ginger, turmeric, and cayenne and cook for 1 minute until fragrant.

Pour the blended tomatoes into the pot and cook, stirring occasionally, until the mixture thickens and oil begins to separate at the edges, about 8 minutes. Add the chickpea flour and cook for 1 minute, stirring constantly to toast it lightly.

Add the drained banana blossom to the pot along with the vegetable stock, fish sauce (or soy sauce), and salt. Stir well to coat. Bring to a gentle simmer, cover, and cook until the banana blossom is tender but not mushy, 10 to 12 minutes. Stir occasionally to prevent sticking.

Stir in the coconut cream and simmer uncovered for 2 minutes until the curry is thick and glossy. Taste and adjust salt or lime juice. Remove from heat. Garnish with cilantro and fried shallots. Serve hot with steamed jasmine rice.