- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 crushed dried chilli
- 1/4 tsp fenugreek seeds
- 2 tbsp vegetable oil
- 1 red onion sliced
- 4 cloves of garlic, finely chopped
- fresh ginger, finely chopped (about an inch)
- a generous pinch of curry leaves
- 1 tbsp Maldive fish flakes
- 300 grammes green beans (sliced 2cm diagonals)
- 200 ml coconut milk
- 1/4 tsp ground turmeric
- salt and pepper to taste
- In a small frying pan heat the dried spices including the dried chilli.
- Once the spices release their fragrance and start to pop, take off the heat.
- Pour the spices into a pestle and mortar and grind into a fine powder, then set aside.
- Heat the oil in medium-sized frying pan, before adding the onion, garlic, ginger, curry leaves and Maldive fish.
- Heat gently for around two minutes until the onions start to become translucent. Stir continually so the ginger and garlic doesn’t burn.
- Now add the green beans and keep turning the mixture to coat the beans with the onions, garlic and ginger.
- Add the freshly ground spices followed by the coconut milk and turmeric.
- Keep stirring, the beans will start to cook and the coconut sauce will begin to thicken.
- Once the beans are tender take off the heat and serve immediately. Delicious with basmati rice and your main curry dish.
- If you are vegetarian or vegan simply omit the Maldive fish flakes.