Method

Spicy green beans with mustard seeds…perfect side dish to Sri Lankan curry

Step 1

In a suitable medium frying pan or Chef’s pan heat the oil over a medium heat. Add the mustard seeds, onions, green chillies, garlic, ginger and remaining curry leaves. Fry until the onions have begun to turn light brown.

Step 2

Stir regularly to avoid anything catching on the pan. Add the Malay curry powder and ½ teaspoon of fenugreek seeds. Stir and fry for a few moments.

Step 3

Add the beans and combine well with the spicy mixture making sure the beans are well coated. Add the coconut milk and reduce the heat. Simmer until the beans are cooked but still have a little bite (around 5 minutes).

Step 4

Season with sea salt, a good squeeze of fresh lime juice and freshly ground black pepper. Keep warm until required.