Pickled Curry Beans recipe

Rate it 06/23/2010

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Pickled Curry Beans recipe
Traditional South African flavours abound in this yummy recipe for Pickled Curry Bean Salad, otherwise known as kerrie-boontjies.


250 gram fresh green beans
1 medium onion (approximately 125 gram), finely chopped
1/3 cup (90 ml) white vinegar
1/3 cup (90 ml) white sugar
1 teaspoon (5 ml) mild curry powder
1 teaspoon (5 ml) turmeric
1/2 teaspoon (3 ml) salt
2 teaspoons (10 ml) cornflour


Fry the onion in a little olive oil or butter until soft.

Rinse green beans under water and snap off the stems. Remove strings if present.

Slice the beans finely, add to the fried onion and cook together until the beans start to soften. Take care not to overcook the beans, you want it to be al dente.

Make the sauce while the onion and beans cook together: use the cornflour and a tablespoon water to make a smooth paste. Heat the rest of the sauce ingredients gently in a small saucepan and stir until the sugar dissolved. Increase the temperature until it starts boiling, add the cornflour mixture and stir until thickened.

Combine the sauce with the bean and onion mix. Bring it to the boil, remove immediately and let it cool down.

Serve cold as a salad.


Serves 6

This recipe and photo is from the Rainbow Cooking website, where you will find a collection of mostly South African recipes, both traditional and modern.


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