Step 1

Bring a large pot of water to boil. Add a generous amount of salt, it should taste like the sea. Salty water gives the beans the lovely bright green colour and also seasons the beans.

Step 2

Add the green beans and cook, stirring occasionally, until somewhat tender but still crunchy, about 4 minutes, and drain into a colander. (Note: They will be further stir-fried, hence better to keep them slightly undercooked.)

Step 3

Heat oil in a large skillet over medium-high heat. Once hot and shimmering (it’s very important that the oil is hot at this stage) add mustard seeds. They should pop immediately.

Step 4

Add the curry leaves, red pepper flakes, and shallots. Be careful as the curry leaves will splutter. Cook until the shallots are softened and ever so lightly browned, 2 to 3 minutes.

Step 5

Add the green beans, some salt & pepper and toss well with the flavored oil. Fry until cooked through but still a little bit crunchy.

Step 6

Gently fold in the coconut shavings. Add half the lemon zest and toss well. Adjust the salt to taste.

Step 7

Garnish with crushed peanuts, cilantro, and remaining lemon zest. Serve with wedges of lemon on the side.