Step 1

Top and tail the beans and put them into a pan of lightly salted cold water. Bring them to a boil and let them cook for about 5 minutes or until they are cooked but still crispy. Refresh under cold water to stop the cooking process.

Step 2

While the beans are boiling, melt the oil or ghee in a saucepan and add the remaining ingredients (except the creamed horseradish). Fry on a moderate heat, stirring continuously, for 2 to 3 minutes.

Step 3

Drain the beans and add them to the spices in the saucepan, along with the creamed horseradish. Stir well to combine and then continue to stirfry on moderate heat for 2 to 3 minutes until the beans are hot.

Step 4

Transfer to a serving dish and serve hot as a side dish with your favourite curry.