Bonchi Curry: Sri Lankan Green Beans with Coconut

Ingredients and method

Ingredients

• 12 ounces (340 g) fresh green beans, trimmed and cut into 1 1/2-inch pieces
• 1 small red onion, thinly sliced
• 1 1/2 tablespoons coconut oil or neutral vegetable oil
• 1 teaspoon brown or black mustard seeds
• 8–10 curry leaves, fresh or thawed frozen, thoroughly dried
• 1 small green chile, slit lengthwise, optional
• 1 cinnamon stick, about 2 inches
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon fine salt, then adjust to taste
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground black pepper
• 1/3 US cup unsweetened full-fat canned coconut milk, stirred smooth
• 2 tablespoons water, plus more as needed
• 2 teaspoons fresh lime juice
• 1 teaspoon finely crushed ready-to-eat Maldive fish, optional; contains fish

Method

1. Heat the oil in a wide skillet over medium heat. Add mustard seeds. As they begin to pop, carefully add curry leaves, green chile and onion; stir until the onion starts to soften.
2. Add cinnamon, turmeric, salt and the beans. Toss to coat, then add 2 tablespoons water. Cook over medium heat, stirring regularly, until the beans lose their raw taste but retain a little bite. Add water a spoonful at a time if the spices start to catch.
3. Stir in cumin, pepper and coconut milk. Simmer gently until hot and lightly reduced around the beans. Stop when the thickest bean is tender enough for you; this version should have a light coating rather than a deep pool of gravy.
4. Turn off the heat and stir in lime juice. Remove cinnamon and the whole chile if desired. Taste and adjust salt. Scatter optional Maldive fish over the finished dish.
5. Serve with rice and beetroot curry or chicken curry. Refrigerate leftovers promptly.