Source: Red fish curry, tomato rasam, prawn curry: great Sri Lankan recipes
Green Beans Curry
A dry Sri Lankan green bean curry, tempered with whole spices and curry leaves.
Servings 2 people
Ingredients
- 1 tbsp vegetable oil
- 1 red onion peeled and finely sliced
- 0.75 tsp coriander seeds
- 0.5 tsp cumin seeds
- 0.25 tsp fennel seeds
- 5 curry leaf
- 125 ml water
- 250 g green beans sliced diagonally into 3cm-long pieces
- 1 tsp ground turmeric
- 2 fresh green chillies sliced
- 100 ml coconut milk
- 0.5 lime
Temper
- 1 tsp vegetable oil
- 10 curry leaf
- 1 tsp fenugreek seeds
- black pepper
Instructions
- Heat the oil in a pan over a medium-high heat and fry the onion for 5-6 minutes, until translucent. Add the coriander, cumin and fennel seeds and curry leaves, then cook for 4-5 minutes until the leaves are bright green.
- Add the water and sliced green beans, along with the turmeric and green chillies. Cook for 5-7 minutes, until the beans are bright green.
- Stir in the coconut milk and add a little salt. Bring to a gentle boil, then turn down and simmer for 3-4 minutes, until the beans are tender and just cooked through. Switch off the heat.
- In a small frying pan, make the temper. Heat the oil over a medium-high heat, and when sizzling add the curry leaves, fenugreek seeds and black pepper. After about 30 seconds or 1 minute, when the curry leaves are crispy, pour the whole lot on to the curry and stir through. Finish with a squeeze of lime.
0 Comments