Step 1 Start by marinating the fish fillets. In a large bowl squeeze the juice of half a lemon and add the turmeric, cumin, cayenne and salt. Using tongs or your hands put the fish into the bowl, making sure both sides are covered in the marinade. Set aside. Step 2 While the fish is marinating, prepare your ingredients. Thinly slice the onion, grate the ginger, dice the tomatoes, finely sliced the chillies and cut the green beans in half. Step 3 Heat a deep fry pan over medium heat. Once hot, add 1 tablespoon of oil and sear the fish fillets for 2 minutes on each side. Transfer to a plate and set aside. Step 4 Return the pan to the heat with a little more oil if needed and sautée the onion for a few minutes. Add mustard seeds, turmeric and cumin and fry for a minute or so. Don’t let them burn, as they’ll taste bitter. Add the ginger, chilli and salt and fry for another minute. Add the chopped tomatoes, cooking for 5 minutes or until the tomatoes start to break down. Add a cup of water and simmer for a few more minutes, or until saucy. Step 5 Pour in the coconut milk and mix well. Simmer on low for 5 minutes to deepen the flavours. Then add the green beans and cook for a few minutes or until the beans are bright green and starting to soften. Step 6 Reduce the heat to low. Carefully add the fish fillets to the pan, spooning a little sauce over each fillet. Cover pan with a lid and gently simmer for 7-10 minutes until the fish is cooked through. Turn off the heat and squeeze the juice of half a lemon over the fish. Step 7 Serve with steamed rice or warmed naan, fresh coriander leaves and more sliced chilli if you want more heat.
