Fish Curry with Steamed Rice and Beans Poriyal

Ingredients

• 600 gFish fillets (kingfish or tilapia), cut into 2-inch pieces
• 2 cupBasmati or raw rice
• 300 gGreen beans, trimmed and cut into 1-inch pieces
• 2 pieceOnion, finely sliced
• 3 pieceTomatoes, roughly chopped
• 5 pieceGarlic cloves, minced
• 1 tbspGinger, minced
• 2 pieceGreen chillies, slit
• 3 sprigFresh curry leaves
• 2 tbspTamarind paste
• 200 mlCoconut milk (thick)
• 3 tbspCoconut oil
• 1 tspMustard seeds
• 3 pieceDried red chillies
• 1.5 tspTurmeric powder
• 1.5 tspRed chilli powder
• 2 tspCoriander powder
• 0.5 tspBlack pepper powder
• 2 tspSalt
• 2 tbspFresh coriander leaves, chopped
• 0.5 cupGrated fresh or frozen coconut
• 1 tspUrad dal (split black lentils)
• 1 tspChana dal (split chickpeas)

Method

1. 1

   Rinse the rice thoroughly and cook it in a pot with 3.5 cups of water — bring to a boil, reduce heat to low, cover and cook for 12–15 minutes until all water is absorbed. Keep covered and set aside.

2. 2

   While the rice cooks, rub the fish pieces with 0.5 tsp turmeric, 0.5 tsp red chilli powder and a pinch of salt, and set aside to marinate for 5–10 minutes.

3. 3

   Heat 2 tbsp coconut oil in a wide pan or kadai over medium-high heat. Add mustard seeds and let them splutter, then add 2 dried red chillies and 2 sprigs of curry leaves — let them crackle for 30 seconds.

4. 4

   Add the sliced onions and sauté for 4–5 minutes until golden, then stir in the garlic, ginger and green chillies and cook for 1 minute until fragrant.

5. 5

   Add the chopped tomatoes, remaining turmeric, red chilli powder, coriander powder and black pepper. Stir well and cook for 3–4 minutes until the tomatoes break down and oil begins to separate.

6. 6

   Stir in the tamarind paste and 0.5 cup water, bring to a simmer, then gently slide in the marinated fish pieces in a single layer. Do not stir — instead, spoon the gravy over the fish.

7. 7

   Pour in the coconut milk, reduce heat to medium-low and simmer uncovered for 6–8 minutes until the fish is cooked through and the gravy has thickened slightly. Garnish with fresh coriander and remove from heat.

8. 8

   While the curry simmers, heat 1 tbsp coconut oil in a separate pan over medium heat. Add mustard seeds and let them splutter, then add urad dal, chana dal and 1 dried red chilli — stir for 30 seconds until the dals turn golden.

9. 9

   Add the remaining curry leaves, then tip in the green beans with a pinch of salt and 0.5 tsp turmeric. Stir-fry on medium-high heat for 5–6 minutes until the beans are tender but still have a slight bite.

10. 10

    Add the grated coconut to the beans, toss well and stir-fry for another 1–2 minutes until the coconut is lightly toasted and well combined. Remove from heat.

11. 11

    Serve the fish curry alongside a mound of steamed rice and the beans poriyal on the side.