Ingredients

• 100g/3½oz green mung beans
• washed and soaked overnight
• 1 tsp ground turmeric
• 1 tsp nori flakes
• ½ tsp ground ginger
• 25g/1oz butter
• 1 lemon
• juice and zest
• 1 tbsp groundnut oil
• 6 curry leaves
• 1 tsp mustard seeds
• 1 tsp nigella seeds
• 1 tsp fennel seeds
• salt
• 1 tbsp groundnut oil
• 2 hake fillets
• 2 tbsp butter
• sea salt
• 250g/9oz fresh clams
• scrubbed and debearded
• 2 tsp sesame oil
• 6 tbsp sake
• 50g/1¾oz samphire
• small knob of butter
• fresh herbs
• such as coriander
• parsley and tarragon
• to serve
• sourdough bread
• to serve

Directions

• Drain and rinse the mung beans and place in a saucepan. Cover the beans with 1½ times the amount of water and add the turmeric
• nori flakes and ginger. Bring to the boil and then reduce to a simmer.
• Cook for 1 hour
• or until the beans are soft. Stir in the butter and a squeeze of the lemon juice. Season with salt
• if desired
• cover and set aside.
• Heat the groundnut oil in a large frying pan and add the curry leaves
• mustard seeds
• nigella seeds
• fennel seeds and lemon zest. Fry until the aromas start to release and the seeds begin to pop. Take off the heat and stir gently into the mung beans.
• For the hake
• heat the oil in a frying pan. Season the fish with salt and when the oil is hot
• add to the pan
• skin-side down. Cook for 3 minutes until the skin has good colour and then turn the fillets over and add the butter to the pan. Baste for a minute and then remove from the heat. Leave the fish to rest in the pan for a few minutes.
• For the clams
• discard any clams with broken shells and any that refuse to close when tapped. In a hot wok
• add the sesame oil and once the oil is very hot
• add the clams. Cover and give the wok a good shake.
• Take off the lid and deglaze the wok with the sake. Cover again and cook for a few more minutes. Stir in the samphire and butter. Switch off the heat
• cover and leave for a few minutes to bring all the flavours together. Discard any clams that remain closed.
• Divide the kitchari between two shallow bowls and top with the hake and clams. Finish with a squeeze of lemon juice
• garnish with the herbs and serve with the sourdough bread.