INREDIENTS

7-8 ounces green beans, cut diagonally into 1-in length
1/2 small cabbage, finely shredded
2 medium carrots, sliced, but not to thick
4 tbsp white sesame seeds
2 fl oz each, sesame & peanut oil
2 medium onions, sliced, then cut into halves
4 cloves garlic, peeled & finely sliced
1/2 tsp haldi powder
1/2-1 tsps red hot chili powder, or to taste
1/2 tsp each, salt
1&1/2-2 lb firm white fish fillets, cut into 1-in cubes
1/4 cup coconut milk, not cream
4 ounces bamboo shoot, sliced
3-4 oz bean sprouts, scraggly ends removed
1 small cucumber, peeled and cut into slices
1/2 tsp chatmasala, or to taste
2 tbsp lemon.

Method

Place beans, cabbage, and carrot in three separate heat proof bowls, cover with boiling
water (boiling, not warm water) and leave for a
minute; then drain. Plunge into iced water, then drain
again and set aside.
Heat a wok, add sesame seeds; stir fry dry, stirring continually, over a moderate
heat, until seeds turn golden color. Set aside.
Heat oil in the wok, add onion; cook over a medium
heat until soft and golden. Add garlic, turmeric,
chili powder and cook further for 2 minutes. Remove
the cooked spices and set aside. Let oil remain in the
wok.
Boil enough water with salt in a wok to cover
barely fish cubes. Cook for 2-3 minutes or until fish
is half cooked. Add coconut milk & cook further for
2-3 minutes, or until fish is done (Be cautious, fish
doesn't need more time to cook). Remove fish and set
aside. If the gravy is too thin, cook further to make
a reasonably thick gravy. Pour this gravy over the
fish and set aside.
Place the blanched vegetables and the bamboo shoots, bean sprouts and cucumber in a
serving dish. Drizzle over 2-3 tablespoons of the
remaining cooking oil Add cooked fish with gravy to
the vegetables. Add onion and garlic and toss through
the vegetable-fish. TO SERVE: Scatter the sesame seeds
over and sprinkle with chatmasala, lemon juice,
coriander leaves (all three optional) Serve hot with
boiled rice, with hot-chili-dip.
Serves 6.