Ingredients
1 onion, finely chopped
1– 2 green chillies, finely chopped
3 cm ginger piece, grated
2 garlic cloves, crushed
oil
1 tsp turmeric
2 tsp ground cumin
3 tsp ground coriander
2 tsp mustard seeds
¼ fresh whole coconut, grated
400 ml tin coconut milk
400 g green beans, stringed and sliced
curry leaves, to serve
Rice, to serve
pappadums, to serve
Method
- Put the onion, chilli, ginger and garlic in a blender with a little water and whizz to a paste. 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 simmer until the sauce thickens.
- Add the green beans, cover and cook for 5–8 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 and poppadoms.