- 500 g snake beans
- 3 tbsp coconut oil or olive oil
- 1 onion, thinly sliced
- 10 curry leaves (or 2 bay leaves)
- 10 cm piece of rampe (pandanus leaf)
- 1 tomato, cut into quarters
- 2 green chillies
- 1 tsp dried chilli flakes
- 1½ tsp ground coriander
- ¼ tsp fenugreek
- ½ tsp ground turmeric
- 1 tsp salt
- 1 tbsp Maldive fish flakes (optional)
- ½ cup coconut milk
- ¼ tsp roasted curry powder (optional)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
String the beans, wash and cut into 3cm pieces.
Heat oil in a pan over medium heat and add onion, curry leaves and rampe. Add the rest of the ingredients apart from the coconut milk and roasted curry powder and toss for a few minutes.
Add the coconut milk, bring to the boil and simmer until cooked through, about 7 minutes. Taste and sprinkle with the roasted curry powder if desired.
The beans are best undercooked - left with a bit of crunch.
Recipe from Sri Lankan Flavours by Channa Dassayanaka, with photographs by Craig Wood. Published by Hardie Grant Books.