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
