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.
- 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
- 1Toss beans in a bowl with all ingredients except oil and coconut cream.
- 2Heat 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.
This recipe is from
by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into