Green Bean Curry

SERVES 4–6 AS A SIDE; Photo at right

SAVEUR - - Contents -

To­tal: 22 min. Adapted from Yusra and Mo­hamed Ali Makim, this is a more or less dry curry, with only a lit­tle co­conut milk added for sweet­ness and bal­ance. The gar­nish, known as Mal­dive fish flakes or fish chips, is very firm dried and cured pieces of tuna, sold in jars and of­ten ground into a pow­der. Much like finely chopped an­chovies or a dash of fish sauce, this is used to add sa­vory depth. 3 Tbsp. co­conut oil 2 tsp. black mus­tard seeds 2 dozen curry leaves 2 green chiles, such as Thai style, stemmed and split length­wise 1 large red onion, peeled and sliced (2 cups) 1 tsp. kosher salt 1 tsp. ground turmeric 4 1-inch pieces flat Sri Lankan cin­na­mon ¾ lb. green beans (about 1 qt.), ends trimmed, sliced in half length­wise 1 tsp. freshly ground black pep­per 1 tsp. ground cumin ⅓ cup co­conut milk 1 Tbsp. fresh lime juice Finely ground Mal­dive fish flakes, or sub­sti­tute bonito flakes, for gar­nish (op­tional)

1 In a wok or large pot, heat the oil over high heat un­til nearly smok­ing. Add the mus­tard seeds, curry leaves, chiles, and onion, and cook, stir­ring con­stantly, un­til the seeds be­gin to au­di­bly pop and the curry leaves are fra­grant, about 1 minute. Quickly stir in the salt, turmeric, and cin­na­mon, then add the beans and toss well to coat them with oil and spices. Lower the heat to medium-high and cook, stir­ring fre­quently and adding a splash of wa­ter as nec­es­sary to keep the spices from burning, un­til the beans are bright green and firm-ten­der, 4–6 min­utes. Stir in the black pep­per, cumin, and co­conut milk; let cook for 1–2 min­utes. Stir in the lime juice and re­move from the heat.

2 Trans­fer to a plat­ter and gar­nish with the fish flakes if us­ing.

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