French Beans with Coconut and Fresh Turmeric by Chef Kirti Singh at Pukka

French Beans with Coconut and Fresh Turmeric

Our latest Toronto Chef recipe comes from Pukka Indian Restaurant on St. Clair West whose Chef Kirti Singh previously served us up some amazing food for a review we did. Read that PUKKA RESTAURANT ARTICLE HERE.

We thought it would be great to follow up with one of his recipes so that you can have a taste before you visit them.

Here is the recipe for French Beans with Coconut and Fresh Turmeric by Toronto Chef Kirti Singh.

Recipe serves 4 as a side dish

Ingredients

-450 g French beans
-2 tbs Coconut oil
-10 pcs Curry leaves
-1tbs Turmeric paste*
-¼ cup Raw coconut {freshly grated}
-¼ tbs Mustard seeds
-¼ tb Red chilli flakes
-¼ tbs Kosher salt
-½ cup Red onion chopped
-2 Garlic cloves minced
-Pinch Black pepper
-1 tbs tamarnd pulp

Preparation

*Turmeric paste

250 grams fresh turmeric

-Wash turmeric root. Roast at 325F for 1 hour until cook through and soft, similar to a cooked sweet potato. Once cooked, remove and let cool. With a motor and pestle, mash turmeric into a paste. {It isn’t necessary to peel the outside skin.}

-Clip the stem from the beans leaving the pointed end of opposite side intact. Bring a large pot of salted water to a rolling boil. Blanch beans making sure not to over cook.

-As French beans are quite delicate, this takes only 30 seconds. Remove beans from pot and immediately submerge in ice water to stop the cooking process. Once cooled, remove from water and let drain.

-In a large frying pan, heat coconut oil over medium heat. Drop a few mustard seeds into the oil and once it begins to sputter, add remaining mustard seeds and stir for 1 minute.

-Now add the onion and garlic and continue to sauté until the onion begins to soften and become translucent.

-Add curry leaves, chilli, turmeric paste and sauté for 1 minute, then add beans and tamarind. Continue to sauté, tossing the ingredients so that the beans are coated.

-Add coconut and a pinch of salt and pepper, toss for another 2 minutes. Test a bean to see if it is heated thoroughly, crisp, not overcooked, adjust salt as desired.

-Once cooked, transfer to a large serving bowl and sprinkle with more grated coconut.

Serve immediately.

 

 

Joel Levy
About Joel Levy 1716 Articles
Editor-In-Chief at Toronto Guardian. Photographer and Writer for Toronto Guardian and Joel Levy Photography