Snake bean curry

Snake bean curry

By
From
My Feast
Serves
6
Photographer
Chris Chen

Snake beans are called maakarel in Sinhalese. I was always taught to look for beans that are brightly coloured and ones that snap when you break them in half. Make sure you don’t overcook the beans, that way they will remain a vibrant green. This curry should be fairly dry, so make sure you stir it constantly so none of the spices burn, especially the fenugreek, otherwise it will add a bitterness to the curry that will ruin its taste.

Ingredients

Quantity Ingredient
350g snake beans, trimmed and broken into small pieces
1 teaspoon chilli
1/2 teaspoon fennel seeds
1/4 teaspoon ground turmeric
1/2 teaspoon fenugreek seeds
1 teaspoon ground cumin
salt, to taste
1 small onion, finely chopped
garlic, chopped
2 small green chillies, finely chopped
2 tablespoons vegetable oil
1 sprig curry leaves, leaves picked
125ml coconut cream

Method

  1. Place the snake beans in a bowl with the chilli flakes, coriander, fennel seeds, turmeric, fenugreek and cumin, season with salt and toss to coat the beans. Add the onion, garlic and green chilli.
  2. Heat the oil in a saucepan over high heat, add the curry leaves and cook until they start to sizzle. Add the snake bean mixture and cook, stirring constantly, until the mixture starts to caramelise and the beans are just cooked, making sure the spices don’t burn.
  3. Add the coconut cream, stir to combine and cook for a few minutes or until the beans are cooked through. Cover with a lid until ready to serve.
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