CURRIED RUNNER BEAN ‘TAGLIATELLE’

Inspired by one of my favourite cuisines (Indian) and people (chef Rich Lamarita), this is a characterful side dish for when you need to add some pizzazz to a meal. Fresh curry leaves are now available at most major supermarkets and ethnic grocers.

Ingredients (serves 4)

450g runner beans, sliced lengthways using a bean slicer, or in thirds lengthways using a sharp knife, any strings removed 1tbsp coconut oil ½tsp black mustard seeds ½tsp cumin seeds ½tsp black onion seeds (also called kalonji, nigella, black caraway and black cumin seeds) 10-20 fresh curry leaves, depending on size 2 small echalion (banana) shallots, halved lengthways and sliced into half moons 1tbsp grated peeled ginger 1 garlic clove, mashed to a pulp with some coarse sea salt, using a pestle and mortar 1 red chilli, finely chopped (seeds and membranes removed if you prefer it less spicy) 2tbsp creamed coconut (also called coconut manna or coconut butter)

1Steam

the beans (or boil in very little water) for 8-10 minutes, until tender and no longer crunchy. Refresh under cold running water. 2While

the beans are steaming, heat the coconut oil in a saucepan large enough to hold the beans, until hot but not smoking. Add the mustard seeds and cook until they just start to pop. Add the cumin and black onion seeds and fry until fragrant. Be careful not to let the spices burn, as they will taste bitter. 3While

the oil is still very hot, add the curry leaves. They should crackle almost immediately. Add the shallot and sauté for a few minutes before adding the ginger, garlic and chilli. 4After

a minute, add the cooked beans and creamed coconut and stir until the coconut has melted. Season to taste and serve.