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Curried Bean & Coconut Cod Recipe

★★★★★

4.9 from 132 reviews
  • Author: Jake
  • 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

  1. Cook the Rice: Boil 125g of brown basmati rice according to the package instructions until tender and fluffy. Set aside and keep warm.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://platedbyjake.com/curried-bean-and-coconut-cod-recipe/