Bodies or mullets, also known as yard beans, snake beans, pea beans, asparagus beans and Chinese long beans, are one of my favourite curry dishes from growing up on the islands. This recipe can also be used with French beans or kidney beans, but bodies have a unique flavour that is unlike any other and give the finished dish a distinctive flavour.
You will need…
1 1/2 tablespoons olive oil
1 small onion (sliced)
5 cloves of garlic (It was crushed)
1/2 teaspoon cumin seeds (Gira)
1/2 teaspoon black pepper
1 tablespoon green seasoning
2 tablespoons curry powder
3. Bird Pepper (Bird’s eye view)
2 pound body (Cropped)
3/4 teaspoon salt (adjust)
4 medium sized potatoes (chunk)
2 1/2 cups water
1 1/2 tablespoons coconut cream
Note. Check out the video below for a more detailed explanation of the recipe. If you are making this recipe gluten free, please check the full ingredients list to ensure it meets your gluten free dietary requirements. Some ingredients, especially curry powder, may contain fillers. I used as much Bird’s Eye Pepper as I could handle, but feel free to use whatever pepper you prefer or have available. or It is okay to omit it.
Wash the body and cut off the ends (destruction)Cut into 1 1/2 inch pieces. Rinse again and drain.
Heat the oil in a wide frying pan over medium heat and add the onion, garlic and cumin. (Gira) Add the seeds and simmer over low heat for about 3 minutes.
Add the Caribbean green seasoning, birdseye pepper and black pepper, stir well and cook for a further 2 minutes, then add the curry powder. Continue to cook over low heat.
The goal is to let the curry powder simmer slowly, allowing the spices that make up this amazing blend to bloom, and if it needs a bit more oil, add it.
After 4 minutes, add the washed and trimmed bodies to the pot and stir well.
Turn heat to medium-high.
Then add the salt and potatoes and mix well.
Now add water and bring to a boil.
Add the coconut cream and reduce heat to low. Continue cooking with the lid slightly ajar.
After 25 minutes, check and adjust the salt. Don’t forget to stir a few times and add a little water if necessary. At this point, you can decide if the gravy at the bottom is to your liking.
At this point the potatoes and bodies should be fully cooked. It is important to consider that the sauce at the bottom of the pan will thicken further as it cools, especially due to the residual heat of the pan.
In my younger years, Sada Roti was my favourite way to enjoy this delicious vegan dish, but over the last few years, Bus Up Shut Roti has been my favourite.
