Living in Germany has stretched me in many ways, but perhaps most unexpectedly in the kitchen. I cooked a fair amount of dishes from scratch when we were in the US, but here? It happens daily. Bored with the minimalist grocery store offerings and my paltry handful of recipes, I’ve had no choice but to step off and try loads of new recipes.
As a result, my boys have grown to like all sorts of different of foods (thank God, they might just escape the prison known as a picky palate). In any given week, our menu hails from multiple regions of the globe. Sure, we still eat baked chicken strips with fries once in a while, but my boys also love polenta, risotto, dal, and jap chae too.
Experimenting with different ingredients and cuisines has become a source of happiness for me. So when the opportunity to take a Sri Lankan cooking course came along, I signed up immediately. Along with pictures of the food we prepared during the class, I have the permission of the teacher to share my favorite recipe with you. Yay!
I must say that before this class, I probably never would have sought out (let alone attempted) to make anything from Sri Lanka. But everything was easy enough to replicate at home, and delicious enough to be worth the effort.
Give the recipes below a try. The ingredients can be found at Asian or Middle Eastern grocery stores, and they don’t require any fancy schmancy cooking skills.
First, a look at the class…
Want to try your hand at Sri Lankan cuisine? Here’s the recipe for a very delicious green bean curry!
Green Bean Curry
- 250g Green Beans
- 1 onion, sliced
- 6-8 curry leaves
- About 1 inch piece pandan leaf (rampa) (optional)
- 1 tsp crushed red pepper
- ¼ tsp turmeric powder
- 1 tsp curry powder
- 1 tsp mustard seed
- 1 tsp fenugreek seeds
- Salt to taste
- 1/2 cup thick coconut milk
- 2-3 tablespoons cooking oil
Wash and slice green beans with diagonal cuts into 1” or 1 ½” pieces. Wash curry leaves & pandan leaf and set aside.
Heat oil in a pan and once hot, add mustard seeds. When mustard seeds start to pop, add crushed red pepper, onion, curry leaves & pandan leaf.
Sauté for few minutes until onions are tender and become fragrant. Then add green beans & mix well. Add all the other spices. Mix all together, cover with a lid, allow to cook over medium heat. Check the mixture from time to time, and add some water if needed.
Once the beans are fully cooked, add thick coconut milk. Stir well.
Add salt to taste. Simmer for a minute or two more, and remove from the heat.