Green Peas with Coconut and Coriander
Madhur Jaffrey shared this recipe with us when she taught a class here at the Ballymaloe Cookery School in 2001. Delicious on its own or as a side with a roast shoulder of lamb or pork.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
3 tbsp vegetable oil
a generous pinch of ground asafoetida (optional)
1 tsp brown mustard seeds
½ tsp cumin seeds
15 fresh curry leaves
285g shelled fresh or defrosted frozen peas
1-2 fresh green chillies, finely chopped
1 tsp salt
1 tsp caster sugar
¼ tsp ground turmeric
½ tsp ground cumin
½ tsp ground coriander
75g freshly grated coconut
3 tbsp very finely chopped fresh coriander
Method
Put the oil in a large frying pan and set over medium-high heat.
When hot, put in the asafoetida and, a second later, the mustard seeds and cumin seeds.
As soon as the mustard seeds begin to pop – a matter of seconds – put in the curry leaves. Stir for a second, then put in the peas, chillies, salt, sugar, turmeric, ground cumin and ground coriander.
Stir for 1 minute or until the peas turn bright green. Add 4 tablespoons of water and bring to the boil.
Turn the heat to low and simmer gently for 5 minutes, or until the peas are tender.
Turn the heat up to medium-high and add the coconut and fresh coriander. Stir, boiling away any extra water. Serve.
