Ma-karal

Ma-karal

Snake bean curry

By
From
Sri Lankan Flavours
Serves
4
Photographer
Craig Wood

If you can’t find snake beans, you can substitute green beans or yellow beans.

Ingredients

Quantity Ingredient
500g snake beans
3 tablespoons coconut oil or olive oil
1 onion, thinly sliced
10 curry leaves
10 cm piece rampe
1 tomato, cut into quarters
2 green chillies
1 teaspoon dried chilli flakes
1 1/2 teaspoons ground coriander
1/4 teaspoon fenugreek
1/2 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon maldive fish flakes, (optional)
1/2 cup coconut milk
1/4 teaspoon * roasted curry powder [rid:9617], (optional)

Method

  1. String the beans, wash and cut into 3 cm pieces.
  2. 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.
  3. 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.
  4. Like the okra curry, the beans are best undercooked – left with a bit of crunch.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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