Pan fry 1 tsp white peppercorns, 1 tsp corainder seeds, and 1 tsp cumin seeds for 1 minute, or until lightly toasted. Place in a food processor along with 1 tsp sea salt, 1 tsp ground turmeric, 1 tsp curry powder, 1 tsp chilli flakes, 1 tbs chopped fresh/frozen kaffir lime leaves, 1 lemon grass stalk, roughly chopped, 1 yellow pepper, deseeded and roughly chopped, 1 large shallot, roughly chopped, 5 garlic cloves, 3cm piece fresh ginger, chopped and 2 tbs rapeseed oil. Pulse to a paste.

Place 4 tbs of the paste (freeze the rest) into a large pan along with 1 tbs rapeseed oil. and cook for 2 minutes till fragrant. Add 400ml coconut milk, 250ml chicken stock and 500g chopped fine beans and simmer for 10 minutes, or till the beans still retain their crunch. 

Add 2 tbs unrefined sugar, 3 tbs fish sauce, the zest and juice of 1 lime and 850g cubed monkfish fillet (or other firm white fish). Simmer for another 5 minutes till the fish is cooked through. Serve with basmati rice. 

Serves 6.