This is a great side for a lamb, fish or chicken curry but it's also delicious with roast chicken, grilled lamb chops or pan-fried fish. You can, of course, use dried turmeric in this but it's worth seeking out the fresh stuff; it's generally available at Asian grocers and increasingly becoming a more common sight at the supermarket. Fresh fenugreek is a little harder to come by, though you can ask to have it ordered in, or watercress would work well too.
400g natural yoghurt
⅓ cup flaked almonds
½ small cauliflower, cut into 1cm slices
300ml neutral oil, for shallow frying
5 garlic cloves, sliced
8cm fresh turmeric, finely grated (or 2 tsp dried turmeric)
1 lime, juiced
500g green beans, trimmed
2 handfuls coriander leaves
½ bunch fresh fenugreek
1 long green chilli, sliced
1 tsp nigella seeds
1. Line a strainer with muslin or a clean Chux and add the yoghurt. Strain it over a bowl for at least one hour to drain off the excess whey.
2. Toast the almonds in a dry frying pan over medium heat, tossing frequently, until golden, about two to three minutes.
3. Blanch the cauliflower in simmering salted water for two minutes. Drain and spread out on a tea towel to dry.
4. Heat a little oil in a small frying pan and fry the garlic until golden. Add the turmeric and fry for 30 seconds. Tip into a large bowl and add the hung yoghurt and lime juice. Combine and set aside.
5. Heat the remaining oil in a large frying pan over high heat until hot. Add the beans and fry for two to three minutes, stirring frequently. Drain on paper towel and season.
6. Toss the cauliflower, half the almonds and a little salt through the yoghurt mix.
7. Place the warm beans on a serving plate and pile the cauliflower mix on top. Top with the coriander, fenugreek, chilli, nigella seeds and remaining almonds and serve.
1. Try shallow-frying or roasting the cauliflower.
2. Lift the spice in this by adding some ground cumin.
3. Make this more substantial, and a meal in itself, by mixing two chopped soft-boiled eggs through the yoghurt.