Step 1

Place a wide, large saucepan or large frying pan over a medium heat and add the oil. Once hot add the whole fennel seeds and red chillies (if you are using them).

Step 2

Add the onions and sauté until they start to brown. You'll probably need to lower the heat to ensure they brown gently rather than stir fry.

Step 3

Remove the fat from the pork and cut into strips. Season the pork with salt and lots of black pepper and ½ tsp turmeric.

Step 4

Add the tinned tomatoes, green chilli, grated ginger into the pan with the onions and stir over a medium-high heat.

Step 5

Once it starts to simmer, add the remaining turmeric, ground cumin and coriander and stir. Let it reduce and thicken.

Step 6

Add the meat and stir to coat with the sauce. Reduce the heat and cook for 5-10 minuets.

Step 7

Pour in the coconut milk and heat through then add the trimmed beans and cook for a further 5-10 minutes until the beans are cooked.

Step 8

When cooked through, check the seasoning and add the coriander leaves (fresh cilantro leaves), and a squeeze of lime. Serve with plain rice.