Inspired From Travels To: Sri Lanka
A flavoursome curry in Sri Lanka is a staple dish in every household. As expected from an island in the Indian Ocean, seafood plays an important role in Sri Lankan fare, so combining the two ingredients along with some rice can only result in a delicious dish . In particular, Chef Anthony’s version at The Runcible Spoon at quirky Owl & the Pussycat Hotel is irresistible. Check out his other recipes exclusively for Voyageur Chic here.
- 250gms French beans/ runner beans
- ½ fresh coconut, grated
- 1 big white onion, chopped
- 1 sprig curry leaves
- ½ tsp mustard seeds
- 1 chopped green chili
- ½ inch cinnamon stick
- Salt to taste
- 1 tbsp coconut or vegetable oil
- 1 tsp curry powder
- ½ tsp turmeric powder
- ½ tsp chopped ginger
- A little dry red chili for garnish
- Add coconut or vegetable oil to a medium hot pan. When the oil is heated, add curry leaves, mustard seeds, cinnamon stick and green chili.
- Once the mustard seeds start to crack, add onion and cook until translucent.
- Add the beans (chopped lengthwise) and sauté for a minute.
- Add curry powder, turmeric powder and salt and sauté some more. Once the spices have roasted, sprinkle some water and cover the pan for 2-minutes. If needed add a little more water.
- Once the beans have cooked halfway, add the grated coconut and chopped ginger.
- Sprinkle a little more water and cover for another 2-minutes.
- Remove from the heat and garnish with some chopped dry red chili.
Recipe and Image Courtesy: Chef Anthony D’Costa
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