Thursday, May 10, 2012

Spicy Green Bean and Coconut Mellun (Curry)

Coconut is a very important ingredient in Sri Lankan cooking.  We use it in both our savory and sweet dishes.  If you have never had a coconut in a savory dish, you don't know what you have been missing.  I bought a bag of fresh green beans for this dish, but you can use frozen or even canned if you prefer.  This dish goes well with any rice and curry meal.

1lbs fresh or frozen green beans or two cans drained
4 Tbs dessicated unsweetened coconut (available at Indian Grocers)
1/2 tsp of turmeric
1/2 tsp of red chili powder (or to taste)
1 onion diced or sliced
1 red bell pepper or 2-3 mild red chilies
1 inch stick of cinnamon
1/2 tsp of mustard seed
1/2 tsp of cumin seed
salt (to taste)


Step 1: clean fresh beans or thaw frozen. If you use whole beans, cut them into small bite size slices. Another option is canned cut green beans.

Step 1:In a large skillet, heat 1Tbs of canola oil on medium-high heat.  Add the cumin seeds, mustard seeds and cinnamon stick, onions curry leaves, chilies.  Fry 3-4 minutes.

Next add the green beans and some salt to taste.  If you are using fresh or frozen you will need to saute this for about 10-12 minutes (or until beans are to your desired texture). The frozen variety will thaw and give off a little water so you can "steam/fry" the beans.  If they are fresh and dry add a little bit of water ( about 1Tbs) to make sure they beans don't get browned.  If you are using canned beans just cook for 2-3 minutes.

Next add the coconut, chili powder, turmeric.  Fry for another 3-4 minutes. Taste for seasoning and finish the dish. Enjoy.

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