For the chutney
- 3 tbsp desiccated coconut
- 4 tbsp coconut milk
Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…
- 1 tbsp coconut oil
- 2 tsp black mustard seeds
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 2 tbsp coriander stems, finely chopped
- 1 red chilli, deseeded and finely chopped
- ½ lime, juiced, plus wedges to serve
The same shape, but smaller than…
For the bhajis
- 150g gram flour
- 2 tbsp plain flour
- 2 tbsp fresh or dried curry leaves
- 1 tsp ground turmeric
- pinch of ground pink peppercorns
- pinch of ground coriander seeds
- 1 tsp mild red chilli powder
- 1 tsp Sri Lankan curry powder (see recipe below) or Madras curry powder
- 200ml chilled tonic water
- 150g runner beans, trimmed and finely sliced
Runner beans have been growing in South America for over 2,000 years, and are a popular garden…
- 1 red onion, halved and finely sliced
- 1l vegetable oil, for frying
To make the chutney, put the desiccated coconut and ½ tsp salt into a bowl and pour over the coconut milk, stirring to combine. Melt the coconut oil in a pan over a medium heat and add the black mustard seeds. Fry them until they start to crackle, then add the shallot, coriander stems and chilli, and fry for a minute or so. Pour the contents of the pan into the bowl with the coconut, add the lime juice, and stir to combine.
To make the bhajis, put the flours, ½ tsp salt, the curry leaves and spices in a bowl and stir to combine. Whisk in the tonic water until you have a smooth batter about the consistency of double cream. Add the runner beans and onion and, using your hands, mix it all really well with the batter.
Fill a deep pan half full with vegetable oil, and put on a medium to high heat, until a piece of bread dropped in sizzles and turns golden brown within 20 seconds or so. In batches, spoon in large dollops of the runner bean batter. Fry for 3-5 mins until golden and crispy, then drain on kitchen paper. Season well, then serve with the chutney and lime wedges.
To make Sri Lankan curry powderIn a dry frying pan, toast 2 tbsp basmati rice until it's browning, then add 4 tbsp coriander seeds, 2 tbsp cumin seeds, 2 tbsp black peppercorns, 1 tsp fenugreek seeds, 1 tbsp cloves and the seeds from 35 cardamom pods. Toast for 3-5 minutes until darkish brown but not burned. Blitz it all in a spice grinder, or crush in a pestle and mortar, then pass through a sieve into an airtight container. Will keep for up to three months.