- 2 tbsp vegetable oil
- 2 shallots, halved and finely sliced
- 2 garlic cloves, finely chopped
- 1 heaped tsp fresh root ginger, grated
- 10 fresh curry leaves (or dried)
- 1 tsp garam masala
- 1⁄2 tsp ground turmeric, plus extra for dusting
- 1⁄2 tsp salt
- 400g can coconut milk
- 300g runner beans, trimmed and finely sliced on the diagonal
- 2 unwaxed limes; zest of 1, juice of 1, 1 cut into wedges
- 4 sea bass fillets
- 2 x 250g packs ready-cooked basmati rice (or 500g of cooked rice), to serve
1 Put 1 tbsp oil in a large sauté or frying pan over a medium heat. Add the shallots, garlic, ginger and curry leaves; fry for 2-3 minutes until everything is fragrant and turning golden. Add the spices and salt; fry for 1 minute more.
2 Add the coconut milk to the pan and bring to a simmer; add the beans. Simmer gently for about 6-8 minutes, stirring occasionally until the beans are tender. Squeeze in the juice of 1⁄2 lime; add more salt and lime juice to taste.
3 Heat the remaining 1 tbsp oil in a large non-stick frying pan over a high heat. Pat the fish dry with kitchen paper and slash the skin a couple of times with a sharp knife. Season the skin with a pinch of salt and a dusting of turmeric then fry, skin-side down, for 3 minutes. Turn the fish, squeeze over the juice of the remaining 1⁄2 lime and fry for a final minute until fully cooked through and opaque.
4 Cook the rice according to pack instructions then stir through the zest of 1 lime.
5 Serve the fish and rice with the coconut runner beans and lime wedges.
Recipe by Waitrose