Guyanese Bora Curry2012-07-17
- Servings : 6
This is a simple, flavorful, vegetarian dish that provides a great introduction to Guyanese cuisine. The main component of the dish, bora, is also known as yard-long beans, Chinese long beans, or snake beans. This dish goes well with homemade roti. If you don’t have Bora, you can use long, fresh, green beans but do not use canned beans. Note: This recipe without the coconut milk is a more traditional version and result in a “dry” style curry.
- 1 pound Bora (Chinese long beans) cut into 1/2 inch pieces
- 2 medium red potatoes, one inch dices
- 1 medium tomato, chopped
- 4 cloves garlic, minced
- 1 TBSP Garam massala
- 1 TBPS ground coriander
- 1 TBSP paprika
- 1 tsp tumeric
- 1/4 cup water
- 1 small hot wiri wiri pepper (optional)
- 1 cup coconut milk (optional)
- 1 TBSP coconut oil (or vegetable oil)
- Salt to taste
Heat oil on medium heat in heavy pan and sauté onion and garlic.
Separately, mix garam masala, coriander, paprika, turmeric and water into a paste in a small bowl.
When onions start to become translucent add the masala paste mixture to the pan and continue stirring for one minute.
Add bora (long beans), tomato, potatoes, hot pepper (optional) and coconut milk (optional) into pan and season with salt and pepper to taste.
Cover pan and simmer on low heat until bora and potatoes are tender.
Recipe courtesy of Veda Sukhu.
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