Lighter South Indian fish curry - Good Food Middle East

Ingredients

• 1 tbsp rapeseed oil
• ½ tsp cumin seeds
• 1 medium onion, halved lengthways and thinly sliced into wedges
• 3 garlic cloves, finely chopped
• 1 tbsp finely chopped ginger (about a 2½ cm/1in piece)
• 12 dried curry leaves
• 1 tsp black mustard seeds
• 2 small green chillies, halved lengthways, deseeded (or leave a few seeds in if you want a bit of heat)
• 1 tsp ground coriander
• ½ tsp garam masala
• ¼ tsp turmeric
• 400g can reduced-fat coconut milk
• ¼ tsp ground black pepper
• 500g skinned, firm white fish fillets, such as cod or haddock
• 100g fine green beans, trimmed and halved lengthways
• 1 ripe mango
• generous handful roughly chopped coriander, leaves only
• 200g basmati rice, cooked, to serve
• lime wedges, to serve