This is a gentle version of a southern Indian dish. Slightly-more-interesting-than-normal beans without overpowering a dish, or the wine you are enjoying.

for four

  • 200g/7 oz trimmed green beans, cut in half
  • ½ tsp mustard seeds
  • About ten dried curry leaves (or fresh ones)
  • 1 banana shallot – peeled and chopped
  • Juice and zest of half a lemon
  • 1 tsp smoked salt
  • 10 Sichuan peppercorns
  • 2 generous tbsps desiccated coconut

 

  1. Crush the mustard seeds and the peppercorns very roughly in a pestle and mortar, and then fry in the rapeseed oil in a wok which has a lid.
  2. Crumble the curry leaves in, and add the shallot.
  3. When the shallot has turned translucent add the green beans, cover and cook for about another ten minutes.
  4. Take the zest off the lemon
  5. Add the coconut, lemon juice and salt and fry for a couple more minutes
  6. Serve garnished with the lemon zest

 

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