COD AND GREEN BEAN CURRY

Cod and Green Bean Curry image

A friend was kind enough to show me this recipe some 15 years back, and I still use it frequently. It's not like the other cod curries on this site--it's lighter, and well worth a try. Especially when the vegetables are in season. Spice to your liking. Serve on top of basmati or white rice.

Provided by CHEFFERNAN

Time 1h20m

Yield 4

Number Of Ingredients 10

Ingredients

4 plum (Roma) tomatoes, sliced
½ pound green beans, trimmed and cut into bite-sized pieces
1 white onion, sliced
2 cloves garlic, minced
1 tablespoon olive oil, or more as needed
salt and ground black pepper to taste
2 tablespoons water, or more as needed
2 teaspoons curry powder
2 teaspoons ground ginger
1 ½ (6 ounce) cod fillets

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Combine tomatoes, green beans, onion, and garlic in a large glass baking dish. Toss with olive oil to coat; season with salt and pepper.
Bake in the preheated oven, stirring occasionally, until edges of onion are slightly charred and green beans start to look dry, about 40 minutes. In the meantime, mix water, curry powder, and ginger together.
Remove dish and stir the vegetables; stir in curry mixture. Increase oven temperature to 450 degrees F (230 degrees C).
Lay cod over the bottom of the dish and coat with vegetables. Continue baking until fish is opaque, 25 to 30 minutes depending on thickness.

Nutrition Facts : Calories 130.4 calories, Carbohydrate 10.8 g, Cholesterol 23.4 mg, Fat 4.2 g, Fiber 3.6 g, Protein 13.6 g, SaturatedFat 0.6 g, Sodium 93 mg, Sugar 3.7 g