Ingredients

• oil, for frying
• 4 cloves of garlic, crushed
• 2 red onions, finely diced
• 2 red peppers, finely diced
• 3 mild red chillies, finely diced
• 1½ tsp salt
• ½ tsp ground turmeric
• 3 tsp curry powder
• 180g green beans, finely sliced
• 3 x 145g tins of shredded crab meat in brine, drained
• To serve: large handful of chopped fresh coriander

Method

• Start with a large non-stick pan or wok and put it onto the hob over a high heat. Add the oil and as soon as it is hot, add the garlic and cook until golden.

• Now add the red onion, red pepper and red chilli along with the salt, turmeric and curry powder. Add a splash of water and the green beans and cook till there is no liquid left.

• Now add the shredded crab meat. As you add the crab meat, make sure you remove any excess moisture. A bhuna is meant to be dry so we want to avoid any excess liquid. Cook with the lid off over a high heat for 10 minutes.

• Take off the heat, add the chopped coriander and mix through to serve.