Curried Bean & Coconut Cod Recipe
Introduction
This curried bean and coconut cod is a flavorful, warming dish that combines fragrant spices with fresh vegetables and tender fish. It’s a perfect weeknight dinner that feels special yet comes together quickly.
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 following the package instructions to ensure it cooks perfectly while you prepare the curry.
- Step 2: In a bowl, combine the sweetcorn, peeled ginger, and garlic cloves. Use a hand blender to blitz until the mixture is smooth and creamy.
- Step 3: Warm the mustard seeds in a large pan over low heat until they start to pop. Add the garam masala and stir briefly.
- Step 4: Pour in 350ml boiling water, then add the sweetcorn mixture, vegetable bouillon powder, sliced chilli if using, and cinnamon stick. Bring to a boil, then reduce heat to medium.
- Step 5: Add the trimmed green beans and whole cherry tomatoes to the pan. Cover and cook for 6 minutes to let the vegetables soften.
- Step 6: Stir in the baby spinach until it just starts to wilt. Carefully place the cod loins on top of the curry, spooning some sauce over or gently tucking it underneath. Cover and cook for another 5–8 minutes until the fish is just cooked through.
- Step 7: Remove the cooked fish gently from the pan. Stir the coconut yogurt and chopped coriander into the curry sauce. Serve the curry with the cooked rice, garnished with extra coriander.
Tips & Variations
- If you prefer a milder curry, omit the red chilli or use less. To add more heat, include the seeds.
- Swap cod for other firm white fish like haddock or pollock if preferred.
- For a nuttier flavor, add a handful of toasted cashews or almonds just before serving.
- Using fresh coconut yogurt adds creaminess, but you can substitute with Greek yogurt for a different texture.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the fish, 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 use frozen vegetables for this recipe?
Yes, frozen green beans and spinach work well. Just add frozen vegetables without thawing and adjust cooking time slightly until heated through.
What if I don’t have a hand blender?
You can finely chop the ginger and garlic and mash the sweetcorn with a fork or use a regular blender. The texture might be a little chunkier but the flavor remains delicious.
Print
Curried Bean & Coconut Cod Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Diet: Gluten Free
Description
A vibrant and flavorful curried bean and coconut cod dish featuring tender cod loins cooked in a spiced sweetcorn and coconut yogurt curry, served with fluffy brown basmati rice and fresh vegetables for a wholesome and satisfying meal.
Ingredients
Scale
Rice
- 125g brown basmati rice
Curry Base
- 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
- 350ml boiling water (to be added)
Vegetables
- 160g green beans, trimmed
- 160g whole cherry tomatoes
- 160g baby spinach
Protein
- 2 skinless cod loins (about 240g)
Finishing
- 80g coconut yogurt
- 10g coriander, chopped, plus extra to serve
Instructions
- Cook the Rice: Boil 125g of brown basmati rice following the package instructions until tender and fluffy. Set aside and keep warm.
- Prepare Sweetcorn Mixture: Place the 200g can of sweetcorn, peeled 15g ginger, and 2 large garlic cloves into a bowl. Use a hand blender to blitz the mixture until it becomes smooth and creamy.
- Toast Mustard Seeds: Heat 1/2 tsp mustard seeds in a large pan over low heat briefly until they start to pop, releasing their aroma.
- Create the Curry Base: Add 1 tbsp garam masala to the pan with toasted mustard seeds and pour in the sweetcorn mixture. Stir to combine, then add 350ml boiling water, 1 tsp vegetable bouillon powder, 1/2 to 1 sliced deseeded red chilli (if using), and 1 cinnamon stick. Stir and bring the mixture to a boil.
- Cook Vegetables: Reduce heat to medium, add 160g trimmed green beans and 160g whole cherry tomatoes to the pan. Cover and allow to cook gently for 6 minutes so the vegetables soften and meld with the curry flavors.
- Add Spinach and Cod: Stir in 160g baby spinach until it begins to wilt. Carefully place 2 skinless cod loins on top of the curry, spoon some sauce over or gently tuck the fish under the sauce. Cover and cook for an additional 5 to 8 minutes, or until the cod is just cooked through and flakes easily.
- Finish the Curry: Carefully lift the cod from the pan and place on serving plates. Stir 80g coconut yogurt and 10g chopped coriander into the curry sauce for creaminess and freshness.
- Serve: Serve the curried vegetables and sauce alongside the cooked brown basmati rice, garnished with extra chopped coriander for an aromatic finish.
Notes
- Deseeding the red chilli reduces heat; adjust according to your spice preference.
- Use coconut yogurt to keep the dish dairy-free and add a subtle sweetness to the curry.
- Make sure the cod is fresh and skinless for the best texture and flavor.
- Brown basmati rice provides a nuttier flavor and more fiber compared to white rice.
- You can substitute cod with another firm white fish if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: curried cod, coconut yogurt, bean curry, Indian-inspired fish recipe, healthy seafood curry, brown basmati rice, easy weeknight dinner
