Curry leaves have a complex aroma reminiscent of curry powder, and a spicy somewhat bitter though not unpleasant flavour. In this dish they make a counterpoint to the sweetness of onion, garlic and ginger. These beans are good hot or at room temperature.
Ingredients
—4 Tbsp olive oil 1 large onion, peeled and chopped 1 large clove garlic, peeled and crushed 2 Tbsp peeled and finely chopped ginger ½ tsp ground cumin 400g (14 oz) green beans, topped and tailed Salt 3-4 stems curry leaves
Method
—1 Heat 3 tablespoons of oil in a medium-large saucepan and add onion. Stir, cover pan with a lid and cook gently for 7-10 minutes, or until tender. Add garlic and ginger and cook for 1-2 minutes, stirring, then stir in cumin. Cook for several minutes more, stirring often, until onion is golden.
2 Cook beans in lightly salted water for about 5 minutes, until crunchy-tender. Drain.
3 Heat remaining tablespoon of oil in a small frying pan (skillet) over medium heat and when hot add the curry leaves. Fry for a few minutes until crisp. Transfer to a plate lined with paper towels.
4 Add beans to pan, toss until coated with onion, season with salt, then let beans heat through for a few minutes. Transfer to a serving dish and top with fried curry leaves.
Recipe Notes
Choose fresh not dried leaves because the leaves lose their pungency when dried. When picked fresh, they’ll keep a week or two in an unsealed plastic bag in the refrigerator.
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