Shake and stir the can of coconut milk until the fat and milk are well combined. Measure about 1/4 of the coconut milk into a mixing bowl and stir in the cumin, chilli powder and half of the turmeric. Add the cut up trout and gently mix, ensuring that each chunk is well coated. Thread onto skewers and chill for at least 30 mins.

Meanwhile, cook the rice following pack instructions, around 15-20 mins. Once ready, fluff with a fork and set aside with a clean tea towel over the top.

Meanwhile, make the curry. Drizzle a little oil into a medium-large saucepan set over a medium heat. Tip in the onion and a pinch of salt and cook for 4-5 mins until translucent. Add the cumin, coriander and ground fennel, cardamom and chopped chillies, and cook for 1 min more. Stir in the cinnamon and remaining turmeric and if you have dried curry leaves, add these as well. If you have fresh curry leaves, wait until step 5 to use these.

Pour in the remaining coconut milk. Half fill the can with water (if cooking for 4) and pour that in as well. Bring to a simmer, then add the cashews and green beans. Cook for 10 mins until the beans are tender. Remove from the heat and stir in the lime juice.

Once the beans are simmering, set a griddle or heavy-bottomed frying pan over a high heat. When very hot, griddle the fish skewers for around 1.5 minutes per side, until slightly charred and cooked through - you can also cook these in an air fryer. If you have fresh curry leaves, fry in 1 tbsp oil until bright and fragrant. Scatter them over the curry and serve alongside the rice and fish skewers.