1.Heat a large deep frying pan over medium heat. Cook ground coriander, cumin and dried chilli, stirring, for 1 minute or until fragrant. Using a spice grinder or a mortar and pestle, grind mixture until almost completely ground. Combine spice mixture with ginger, garlic and turmeric in a small bowl.
2.Heat oil in the same pan over medium heat. Cook onion, stirring occasionally, for 5 minutes or until starting to turn golden. Add spice mix; cook, stirring, for 2 minutes. Stir in tomato;
cook, stirring, for 5 minutes or until most of
the moisture is evaporated.
3.Stir in coconut milk, sugar, tamarind and
fresh chilli; bring to the boil. Reduce heat to
low; simmer for 5 minutes or until sauce is thickened slightly.
4.Add fish and green beans to pan; simmer
for 4 minutes or until just cooked through. Season to taste.
