Fried Green Beans With Coconut

Course : Curry
Serves: 4
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4 tablespoons butter
1 tablespoon black mustard seeds
1/2 cup onion -- finely chopped
1 tablespoon fresh ginger root -- finely chopped
1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 pound fresh green beans trimmed and cut crosswise into paper thin rounds
1/4 teaspoon ground red pepper
1/4 cup unsweetened coconut
2 tablespoons fresh coriander -- chopped
2 tablespoons lemon juice

Preparation / Directions:

In a 10-inch heavy skillet or 12-inch wok, heat the butter over moderate heat until a drop of cold water flicked into it splutters instantly. Add the mustard seeds and fry for 30 seconds. Thoroughly stir in the onions, ginger, salt and pepper, and drop in the green beans. Stirring constantly, add the red pepper and fry for 5 minutes longer. Add the coconut and coriander, reduce the heat to low, and cover the pan. Stirring occasionally, cook for 10 minutes more, or until the beans are tender. Sprinkle with lemon juice, taste for seasoning, and serve at once.

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