For the green bean & cashew nut curry


  • STEP 1

    Shake and stir the can of coconut milk until the fat and milk are well combined. Measure 75ml (5 tbsp) into a mixing bowl and stir in the cumin, chilli powder and turmeric. Add the fish and gently mix, ensuring that each chunk is well coated. Thread onto skewers and chill for at least 30 mins.

  • STEP 2

    Meanwhile, cook the rice following pack instructions, around 15-20 mins. Once ready, fluff with a fork and set aside with a clean tea towel over the top.

  • STEP 3

    Meanwhile, make the curry. Drizzle the oil into a medium-large saucepan set over a medium heat. Tip in the onion and a pinch of salt and cook for 4-5 mins until translucent. Add the cumin, coriander and fennel, cardamom and chillies, and cook for 1 min more. Stir in the cinnamon and turmeric.

  • STEP 4

    Pour in 200ml water and the remaining coconut milk. Bring to a simmer, then add the cashews and green beans. Cook for 10 mins until the beans are tender. Remove from the heat and stir in the lime juice.

  • STEP 5

    Once the beans are simmering, set a griddle or heavy-bottomed frying pan over a high heat. When very hot, griddle the fish skewers for around 45 seconds per side, until slightly charred and cooked through. If you have curry leaves, fry in 1 tbsp oil until bright and fragrant. Scatter them over the curry and serve alongside the rice and fish skewers.


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