Malaysians are incredibly well versed in the art of a good potluck feast, especially at Christmastime. It should come as no surprise that a well-seasoned roast leg of lamb can sit comfortably alongside a spicy mutton curry.
These “centrepiece” dishes at this time of year are usually accompanied by an obligatory potato dish, salad, or some manner of greens to help everyone feel a little less guilty about their seasonal indulgences.
This recipe for long bean poriyal is a tribute to the time-honoured tradition of potluck Christmases. It’s perfect if you’re short on time – or are dashing between parties – and is guaranteed to delight the taste buds of loved ones at the table.
Flavours & pairings
The delightful nuttiness of long beans is complemented perfectly by the toasted coconut that engulfs everything in this dish. A light touch of turmeric and mustard seeds brings a delicate layer of spice throughout, topped off with the fragrant note of curry leaves.
- 250g long beans, finely cut into 5mm rounds (or French beans)
- 1/2 brown onion, finely sliced (or 3-4 Thai shallots)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon cumin seeds
- 1/2 large red chilli, finely sliced at angles
- 1 sprig curry leaves
- 3 tablespoons freshly grated coconut
- cooking oil
- Heat two tablespoons of a neutral cooking oil in a wok or karahi on a low-medium fire. When the oil is at temperature, add the mustard seeds and allow them to pop.
- Add the onions and chilli, gently frying them until the onions become translucent and gain a slightly golden colour.
- Add the turmeric powder, cumin seeds and curry leaves. Mix well, then add the long beans and turn the heat up to a medium-high flame.
- Add salt and toss everything together well. Then add the grated coconut and toss again.
- Gently fry the beans on medium-high heat until they are cooked through but retain a crunch and some texture.
- Turn the fire off, then transfer to a plate. Serve and enjoy!
Find more recipes from The Orange Sieve here.
@theorangesieve serves up recipes from the heart, inspired by travels near and far. It’s all about food that humbly invites you to discover the truth about flavour: the people, the culture and the stories behind them… the kind of food that leaves you with a smile for reasons you can’t quite put your finger on.