Cape Malay Fish Curry with Sautéed Green Beans

A fragrant, mild fish curry with tender white fish and a rich coconut milk base, quickly prepared and served with crisp-tender sautéed green beans.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 2
• Cuisine: South African
• Difficulty: Easy
• Cost: $9.42/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Whole30
• High-Protein

Tags

• steam
• sauté
• quick
• healthy
• savory
• spicy

Ingredients

• 1 tablespoon olive oil
• 0.5 yellow onion (chopped)
• 2 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 tablespoon curry powder
• 0.5 teaspoon ground turmeric
• 13.5 fluid ounce full-fat coconut milk
• 0.5 cup chicken broth
• 1 pound cod fillets (cut into 1-inch pieces)
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 8 ounce fresh green beans (trimmed)

Instructions

1. Heat olive oil in a large skillet or pot over medium heat. Add chopped yellow onion and cook for 3-4 minutes until softened.
2. Stir in minced garlic, grated fresh ginger, curry powder, and ground turmeric. Cook for 1 minute, stirring constantly, until fragrant.
3. Pour in full-fat coconut milk and chicken broth. Bring to a gentle simmer, then reduce heat to low and cook for 5 minutes for flavors to meld.
4. Add cod pieces to the simmering curry. Season with salt and black pepper. Cook for 4-6 minutes, gently stirring once or twice, until fish is opaque and cooked through.
5. While fish cooks, steam or quickly sauté green beans until crisp-tender (about 3-5 minutes).
6. Serve the Cape Malay fish curry immediately with the sautéed green beans.

Notes

Any firm white fish like tilapia or snapper can be used instead of cod. Adjust the amount of curry powder to your preferred spice level.

Nutrition (per serving)

• Calories: 631
• Protein: 44.8 g
• Carbohydrates: 23.2 g
• Fat: 37.8 g
• Fiber: 4.7 g
• Sodium: 1529 mg
• Saturated Fat: 31.6 g
• Sugar: 13.2 g
• Cholesterol: 100 mg