Curried Bean & Coconut Cod Recipe
Introduction
This curried bean and coconut cod is a vibrant, flavorful dish that combines tender fish with a creamy, spiced sauce. Perfect for a comforting yet light dinner, it’s packed with fresh vegetables and aromatic spices.
Ingredients
- 125g brown basmati rice
- 200g can sweetcorn
- 15g ginger, peeled
- 2 large garlic cloves
- ½ tsp mustard seeds
- 1 tbsp garam masala
- 1 tsp vegetable bouillon powder
- ½-1 red chilli, deseeded and sliced (optional)
- 1 cinnamon stick
- 160g green beans, trimmed
- 160g whole cherry tomatoes
- 160g baby spinach
- 2 skinless cod loins (about 240g)
- 80g coconut yogurt
- 10g coriander, chopped, plus extra to serve
Instructions
- Step 1: Boil the brown basmati rice according to the package instructions and set aside once cooked.
- Step 2: In a bowl, combine the sweetcorn, peeled ginger, and garlic cloves. Use a hand blender to blitz the mixture until smooth and creamy.
- Step 3: Warm the mustard seeds in a large pan over low heat until they begin to pop. Add the garam masala and sweetcorn mixture, then pour in 350ml boiling water.
- Step 4: Stir in the vegetable bouillon powder, sliced red chilli (if using), and cinnamon stick. Bring the mixture to a boil, then reduce the heat to medium.
- Step 5: Add the trimmed green beans and whole cherry tomatoes. Cover the pan and cook for 6 minutes to soften the vegetables.
- Step 6: Stir in the baby spinach until it starts to wilt. Place the cod loins on top of the curry, spoon some sauce over or gently push the fish under the sauce. Cover and cook for 5–8 minutes until the fish is just cooked through.
- Step 7: Carefully remove the cod from the pan. Stir the coconut yogurt and chopped coriander into the curry sauce.
- Step 8: Serve the curried bean and coconut cod over the cooked brown basmati rice, garnished with extra coriander.
Tips & Variations
- For extra heat, leave the red chilli seeds in or add a pinch of cayenne pepper to the sauce.
- If coconut yogurt isn’t available, you can substitute with coconut cream or regular yogurt for a different texture.
- Try using other white fish like haddock or pollock if cod is not on hand.
- Adding a squeeze of fresh lime juice before serving brightens the flavors.
Storage
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave until warmed through, adding a splash of water if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dish vegan?
To make this dish vegan, replace the cod with firm tofu or chickpeas and ensure the vegetable bouillon powder is free from animal products.
What can I serve instead of rice?
You can serve this curry with naan bread, quinoa, or cauliflower rice for a low-carb option.
Print
Curried Bean & Coconut Cod Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Low Fat
Description
A flavorful and comforting curried bean and coconut cod dish featuring tender cod loins cooked in a spicy sweetcorn and coconut curry, served alongside fluffy brown basmati rice. This recipe combines aromatic spices, fresh vegetables, and creamy coconut yogurt for a satisfying and nutritious meal.
Ingredients
Scale
Rice
- 125g brown basmati rice
Curry
- 200g can sweetcorn
- 15g ginger, peeled
- 2 large garlic cloves
- 1/2 tsp mustard seeds
- 1 tbsp garam masala
- 1 tsp vegetable bouillon powder
- 1/2 – 1 red chilli, deseeded and sliced (optional)
- 1 cinnamon stick
- 160g green beans, trimmed
- 160g whole cherry tomatoes
- 160g baby spinach
- 2 skinless cod loins (about 240g)
- 80g coconut yogurt
- 10g coriander, chopped, plus extra to serve
Instructions
- Cook the Rice: Boil 125g of brown basmati rice according to the package instructions until tender and fluffy. Set aside and keep warm.
- Prepare the Sweetcorn Puree: In a bowl, combine the 200g can of sweetcorn with 15g peeled ginger and 2 large garlic cloves. Use a hand blender to blitz the mixture until it becomes smooth and creamy.
- Toast Mustard Seeds and Spices: Heat 1/2 tsp mustard seeds in a large pan over low heat until they start to pop, releasing their aroma. Add 1 tbsp garam masala and stir briefly to combine with the mustard seeds.
- Make the Curry Base: Pour the sweetcorn puree into the pan with the spices. Add 350ml boiling water, 1 tsp vegetable bouillon powder, sliced red chilli (between 1/2 to 1 depending on heat preference), and 1 cinnamon stick. Bring the mixture to a boil, then reduce heat to medium.
- Add Vegetables: Add 160g trimmed green beans and 160g whole cherry tomatoes to the pan. Cover and cook the curry for 6 minutes, allowing the vegetables to soften.
- Wilt the Spinach and Add Cod: Stir in 160g baby spinach until it begins to wilt. Gently place the 2 skinless cod loins on top of the curry. Spoon some sauce over the fish or gently push the fish underneath the sauce to coat it. Cover and cook for 5-8 minutes until the fish is just cooked through and flakes easily.
- Finish the Curry: Carefully lift the cooked fish from the pan and set aside. Stir 80g coconut yogurt and 10g chopped coriander into the curry sauce to enrich and freshen the flavors.
- Serve: Plate the cooked rice and ladle the curry with vegetables alongside. Place the cod loins on top or alongside the curry and garnish with extra chopped coriander for a fresh finish.
Notes
- Adjust the amount of red chilli to your preferred spice level or omit if you want a milder dish.
- Use fresh coriander for garnish to add brightness to the curry.
- Make sure not to overcook the cod; it should flake easily with a fork when done.
- This recipe can be adapted using other white fish fillets if cod is unavailable.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: curried cod, coconut curry, healthy fish recipe, Indian spices, easy stovetop curry, brown basmati rice, coconut yogurt, garam masala
