350 gmsnake beans, washed and cut into 5cm lengths
1onion, finely chopped
10fresh curry leaves
2small green chillies, finely chopped
1 tsp eachdried chilli flakes and ground cumin
½ tsp eachof fenugreek seeds and fennel seeds
¼ tspground turmeric
50 mlvegetable oil
125 ml(½ cup) coconut cream
Toss beans in a bowl with all ingredients except oil and coconut cream.
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.
Note This recipe is from Serendip: My Sri Lankan Kitchen by Peter Kuruvita (Murdoch Books, $59.95, hbk). In editing these recipes for publication, we have made minor changes to bring them into Gourmet Traveller style.