🐟🥥 Coconut Fish Curry with Green Beans
A deliciously creamy and aromatic curry that pairs delicate fish with crunchy green beans and a rich coconut sauce.
🍽️ Ingredients (Serves 4)
🐟 For the Fish:
1 lb (450g) firm white fish (snapper, cod, tilapia, or halibut), cut into 2-inch chunks
1/2 tsp turmeric powder
1/2 tsp salt
Juice of 1/2 lime 🍋
🥬 For the Green Beans:
1 1/2 cups fresh green beans, trimmed and cut into 2-inch pieces
1 tbsp coconut oil or neutral oil
A pinch of salt
🍛 For the Curry:
2 tbsp coconut oil
1/2 tsp mustard seeds
1 sprig curry leaves (optional) 🌿
1 small onion, finely chopped
2 cloves garlic, minced
1-inch piece fresh ginger, grated
1–2 green chilies, slit (optional) 🌶️
1 tsp ground coriander
1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 tsp chili powder (adjust to taste)
1 medium tomato, chopped 🍅
1 1/2 cups coconut milk 🥥
1/2 cup water or light vegetable stock
Salt to taste
1 tsp sugar (optional)
Fresh cilantro for garnish 🌿
🍚 Suggested Sides:
Steamed jasmine or basmati rice 🍚
Warm naan or roti 🫓
Sliced cucumber salad 🥒
🔪 Instructions
1. Marinate the Fish
In a bowl, combine the fish pieces with turmeric, salt, and lime juice. Set aside for 10–15 minutes.
2. Blanch the Green Beans
Heat 1 tbsp of coconut oil in a pan over medium heat. Add the green beans and sauté for 3–4 minutes until they start to soften but are still crisp-tender. Season lightly with salt. Remove from heat and set aside.
3. Prepare the Curry Base
In a large pot or deep pan, heat 2 tbsp coconut oil over medium heat. Add mustard seeds and allow them to pop. If using curry leaves, add them now as well.
Add chopped onions and cook until golden brown, about 5–6 minutes.
Stir in garlic, ginger, and green chilies, and cook for another minute until fragrant.
4. Add Spices & Tomatoes
Add coriander, cumin, turmeric, and chili powder. Stir well to combine and let the spices toast for 30 seconds to 1 minute.
Add chopped tomatoes and cook until they break down and become soft, around 3–4 minutes.
5. Simmer with Coconut Milk
Pour in the coconut milk and water (or vegetable stock). Stir to combine and bring to a gentle simmer.
Taste the sauce, and adjust with salt and a pinch of sugar if you like a touch of sweetness.
6. Cook the Fish
Gently add the marinated fish chunks into the curry sauce. Let it simmer for 6–8 minutes, or until the fish is cooked through and easily flakes with a fork.
7. Add Green Beans
Add the sautéed green beans to the curry and stir gently to combine. Let the beans heat through in the curry for another 2–3 minutes.
8. Finish and Serve
Taste the curry and adjust seasoning, adding more salt or lime juice as needed. Garnish with fresh cilantro leaves.
Serve hot with steamed rice or flatbread on the side.
✨ Tips & Variations
Add a touch of garam masala or curry powder for an extra layer of flavor.
You can add other vegetables like bell peppers or carrots for added texture.
For a spicy kick, increase the green chilies or add a dash of chili flakes.
This Coconut Fish Curry with Green Beans is rich, creamy, and full of bright, fresh flavors. The green beans provide a lovely crunch that pairs beautifully with the soft fish and smooth coconut sauce. 🌿🐟🥥