Did you know that the tiny fruits of
the katuk plants known as japan batu in Sinhala can be made into a tasty white curry? Many people know that the leaves can be made into a mallun but not all know that the fruits are edible as well.
The plant is easy to grow. It seems to thrive in the blazing sun as well as in areas with less sunshine and a high
level of rainfall.
In case you or someone known to you
wish to make a japan batu curry, there is a recipe detailing my method in my Katata Rasata Hanikata Uyamu cookery book. Also included is my recipe for making a mallun out of the leaves.
Like donkey puhul which was
described in a previous post, katuk leaves and fruits are tasty, pesticides and chemical fertilizers-free alternatives for your usual lunch menu. What’s more,
they will save you some cash as well.