Wednesday, October 26, 2011

Sri Lankan Green Bean and Potato Curry by Lonet Vaz Pereira

2 medium potatoes (about 1/2 lb), peeled and cut in 3/4 inch dice
1/2 tsp ground turmeric
3 Tbsp oil
15 fresh curry leaves (I had to use dried) - or try fresh basil!
1 cup finely chopped shallots or red onion
4 garlic cloves peeled and finely chopped
1 tsp finely chopped fresh ginger root
4 or 5 small fresh hot green chillies, cur crosswise into fine rings
3/4 lb green beans, cut into 1/2 inch pieces (or smaller) on the slant
4 tsp Sir Lankan Raw Curry Powder
1 cup canned coconut milk
1 4-inch stick cinnamon
1 tsp salt
2 -3 Tbsp fresh lime juice


Put the potatoes in a medium pot with enough water to cover and 1/4 tsp  turmeric (half of what is mentioned above).. Bring to boil, cover partially and
reduce heat and cook until potatoes are nearly done but retain their shape. Drain.

Put the oil in a large saute pan and set over medium-high heat. Put in the shallots, garlic, ginger, green chillies and the curry leaves and saute for a couple of minutes. Put in the green beans and saute for another minute. Put in the curry powder and stir once. Now put in the coconut milk, 1 cup of water, the remaining 1/4 tsp turmeric, the cinnamon stick, salt and potatoes. Stir and bring to a boil. Cover, turn heat down to low and cook 15 minutes until the beans are just tender (don't overcook the beans!). Add the lime juice and stir.

Remove the cinnamon stick and serve with rice.

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