Delicious Cod curry with Green Beans

2013-01-29
20130111-P1020962
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 30m

A quick and easy way to serve a good looking, great tasting fish curry. It certainly looks like it would have taken lots of time to cook, but is in fact very very quick.

I have used cod loin to make this curry.

Ingredients

  • Cod loin- 500 gm
  • Onions, sliced- 1
  • Beans, sliced- 10
  • Carrot, sliced- 1/4 cup
  • Curry leaves- optional
  • Green Chilli- 1
  • Turmeric powder- 1/2 tsp
  • Chilli powder- 1 tsp
  • Ginger- 1 tsp, grated
  • Garlic- 2 tsp, grated
  • Coconut milk- 1/4 cup
  • Salt to taste
  • Oil- 2 tsp

Method

We generally get cod fillets in London, and I find that cutting it into cubes makes it a lot easier to manage.

Cut the cod into cubes.

Marinate with ginger, garlic paste, turmeric, chilli powder and salt for 10-20 minutes. This process helps get rid of any fishy smells and adds a lot of flavour to the dish.

Slice onions thinly. Slice french beans and carrots.

  

Heat oil in a wok.

Lightly fry the cod on both sides and remove.

In the remaining oil, add curry leaves( optional) and green chilli. Fry for 30 seconds.

Add onions and ginger garlic paste. Fry till onions are soft.

Add the beans and carrots . Fry for 2-3 minutes, add 1/2 cup water. Cover and cook till soft, but not mushy. I like to microwave the beans and carrots for 2-3 minutes, so they retain their colour in the cooking. This is entirely optional though, you could just cook them in the curry, its justthat they take that much longer, and me, well- I’m always in a hurry 🙂

When the vegetables are soft, add in the fish pieces and add the coconut milk. Taste the curry, and adjust the salt. Although you have already added a bit of salt while marinating, the curry would require a little more salt.

Simmer for 5 minutes. Do not boil after adding coconut milk as it can break.

Serve hot with rice.

 

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