1.Wash coriander well; drain. Finely chop roots and stems. Reserve leaves to serve.
2.Heat oil in a large heavy-based saucepan over medium heat; cook onion, stirring, for 8 minutes or until soft. Add coriander root and stem, spices and garlic; cook, stirring, for 1 minute or until fragrant.
3.Add chilli, undrained tomatoes, sugar, capsicum, potato and stock to pan. Bring to the boil; reduce heat and simmer, covered, for 25 minutes or until potato is tender. Add fish and beans; simmer, covered, for 3 minutes or until fish is cooked and beans are just tender. Season to taste with sea salt and extra white pepper.
4.Scatter some of the reserved coriander leaves on the stew and serve with lime pickle. Reserve remaining coriander for another use.
Not suitable to freeze or microwave.Note