Seasonal Recipes

Keralan Bean Curry

onion 1, finely chopped
green chillies 1–2, finely chopped
ginger 3cm piece, grated
garlic 2 cloves, crushed
oil 
turmeric 1 tsp
ground cumin 2 tsp
ground coriander 3 tsp
mustard seeds 2 tsp
fresh whole coconut ¼, grated
coconut milk 400ml tin
green beans 400g, stringed and sliced
curry leaves a handful
rice to serve

Put the onion, chilli, ginger and garlic in a blender with a little water and whizz to a paste, alternatively use a fine grater or microplane. Put some oil in a deep frying pan and, when it’s hot, add the spices and stir until the mustard seeds pop. Quickly add the onion paste and fry for 5 minutes until you have a thick, fragrant paste. Add the grated coconut and coconut milk, season and cook everything at a gentle simmer until the sauce thickens. Do not boil or coconut milk will split!

 

Add the beans, cover and cook for 5 minutes, or until they are tender. Heat a little more oil in a small pan, add the curry leaves and a good grinding of black pepper. Fry until they sizzle, then pour them over the curry. Serve with rice, natural yoghurt and fresh herbs preferably coriander and mint although basil and chives would be delicious too.