Spiced trout skewers with coconut green bean & cashew curry - Good Food Middle East

Ingredients

• 400g can coconut milk
• 1 tsp cumin
• ¼ tsp Kashmiri chilli powder
• ½ tsp turmeric
• 4 trout fillets , skinned and cut into 3-4cm chunks
• 220g basmati rice
• 2 tbsp vegetable oil
• 1 red onion , finely sliced
• 1 tsp ground coriander
• ½ tsp fennel seeds , bashed using a pestle and mortar
• 3 green cardamom pods , bashed using a pestle and mortar
• 2 green chillies , sliced
• pinch of ground cinnamon
• 100g cashew nuts
• 350g green beans , topped and cut into 4cm lengths
• ½ lime , juiced
• 12 curry leaves , plus 1 tbsp oil for frying (optional)