Name: Peter Kuruvita’s snake bean curry
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 6
Ingredients: 350 gm snake beans, washed and cut into 5cm lengths; 1 onion, finely chopped; 10 fresh curry leaves; 2 small green chillies, finely chopped; 1 tsp each dried chilli flakes and ground cumin; ½ tsp each of fenugreek seeds and fennel seeds; ¼ tsp ground turmeric; 50 ml vegetable oil; 125 ml (½ cup) coconut cream

Peter Kuruvita’s snake bean curry

Australian Gourmet Traveller recipe for snake bean curry by Peter Kuruvita from Flying Fish restaurant.

Serves 6

Prep

10M

Cook

Total

18M

This is such a tasty curry and, as far as I am concerned, the best way to deal with the unusual flavour of snake beans. When selecting snake beans, choose ones that are nice and stiff with the seeds tightly held in the skin. You should also look for a lovely purple tip on the ends of the beans.

Ingredients

350 gm snake beans, washed and cut into 5cm lengths

1 onion, finely chopped

10 fresh curry leaves

2 small green chillies, finely chopped

1 tsp each dried chilli flakes and ground cumin

½ tsp each of fenugreek seeds and fennel seeds

¼ tsp ground turmeric

50 ml vegetable oil

125 ml (½ cup) coconut cream

Method

Main

1.Toss beans in a bowl with all ingredients except oil and coconut cream.

2.Heat oil in a frying pan over high heat until just beginning to smoke. Add bean mixture and stir for 5 minutes, then add coconut cream, reduce the heat to low and simmer until the cream has reduced by half. Remove from heat and season to taste with salt.

This recipe is from
by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into
style.
Notes

Peter Kuruvita

Styling by Michelle Noerianto