Peter Kuruvita: Snake bean curry


You'll need

350 gm snake beans, washed and cut into 5cm lengths 1 onion, finely chopped 10 fresh curry leaves 2 small green chillies, finely chopped 1 tsp each dried chilli flakes and ground cumin ½ tsp each of fenugreek seeds and fennel seeds ¼ tsp ground turmeric 50 ml vegetable oil 125 ml (½ cup) coconut cream

Method

  • 01
  • Toss beans in a bowl with all ingredients except oil and coconut cream.
  • 02
  • Heat oil in a frying pan over high heat until just beginning to smoke. Add bean mixture and stir for 5 minutes, then add coconut cream, reduce the heat to low and simmer until the cream has reduced by half. Remove from heat and season to taste with salt.
Note This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.

This is such a tasty curry and, as far as I am concerned, the best way to deal with the unusual flavour of snake beans. When selecting snake beans, choose ones that are nice and stiff with the seeds tightly held in the skin. You should also look for a lovely purple tip on the ends of the beans.

At A Glance

  • Serves 6 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Listen
Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 6 people

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Neil Perry's Spice Temple recipes

recipes

Serge Dansereau: Homemade lemonade

Pickle and preserve recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

Serge Dansereau: Marinated goat’s cheese with summer vegetables

Recipes from Australia's best chefs

recipes

conversion tool