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Marinate the Fish: Combine fish chunks with turmeric, salt, and lime juice. Let sit for 10–15 minutes.
Blanch the Green Beans: Heat 1 tbsp coconut oil in a pan over medium heat. Add green beans, sauté 3–4 minutes until tender-crisp, season with salt, then set aside.
Prepare the Curry Base: In a large pot, heat 2 tbsp coconut oil. Add mustard seeds and wait for them to pop. Add curry leaves if using.
Add chopped onion and sauté until golden brown, about 5–6 minutes. Stir in garlic, ginger, and chilies; cook for another minute.
Add Spices & Tomatoes: Stir in coriander, cumin, turmeric, and chili powder. Toast spices for 30 seconds. Add tomatoes and cook until softened, about 3–4 minutes.
Simmer with Coconut Milk: Pour in coconut milk and water or stock. Bring to a gentle simmer. Adjust salt and add sugar if desired.
Cook the Fish: Gently add marinated fish to curry. Simmer for 6–8 minutes until fish flakes easily.
Add Green Beans: Stir in sautéed green beans. Heat through for 2–3 minutes.
Finish and Serve: Adjust seasoning with salt or lime juice. Garnish with fresh cilantro. Serve hot with rice or flatbread.
Serving and storage tips:
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