As always I find it best to begin by preparing your ingredients. Start by putting on a pair of latex gloves, then cut out the stalk and seeds of the habanero’s as well as the internal white structures and discard before washing the chillies and adding to a blender with 100 millilitres water. Continue by removing the skin of the ginger then roughly cutting into small pieces and adding this to the blender. Now take the contents of two cardamom pods, cumin and coriander seeds and heat these moving around regularly in a dry frying pan until they start to smoke, then add them to a grinder and grind to a fine powder. Add this powder along with the turmeric, powdered fenugreek, salt and pepper to the blender and whizz to a fine spice paste, then set aside. Then use the dry frying pan to toast the shredded coconut making sure you constantly move it in the pan while heating until you have a golden colour, then remove to a dish and set aside. Now you can top and tail the fine French green beans before cutting in half and thoroughly washing them and leaving to drip dry. Finally, wash the cod before patting dry with kitchen towel then cut into bite sized pieces and set aside.

Now you are ready to cook. Heat the vegetable oil in a large saucepan and, when hot, add the curry leaves and stir fry for a minute before adding the spice paste and stir frying for around another minute. Then add the tomato puree and stir fry for a minute before adding the chopped tomatoes, stir thoroughly then bring to a simmer and cook for 10 minutes. Once the time is up, add the coconut milk and green beans, stir thoroughly again and simmer for another 6 – 7 minutes. Then add the fish pieces, stir again so they are submerged in the sauce and cook for 7 minutes before adding the toasted shredded coconut and lime juice, stir in thoroughly and remove from the heat. Serve the rice to the plates and then top with the fish curry.