Monsoon Fish Curry with Coconut, Tamarind, and Green Beans

Dish to Try

This is an original Salty & Clever recipe concept developed for experimentation.

The fish goes in after the sauce knows what it is doing. Coconut, tamarind, tomato, mustard seed, and curry leaves need time to become one thing; the fish needs only a few quiet minutes at the end.

Serves: 4
Time: 45 minutes

Ingredients

• 1 1/4 pounds firm white fish, cut into large pieces
• 1/2 teaspoon turmeric
• 3/4 teaspoon kosher salt
• 1 tablespoon coconut or neutral oil
• 1 teaspoon mustard seeds
• 10 curry leaves, optional but valuable
• 1 small onion, thinly sliced
• 1 tablespoon grated ginger
• 2 garlic cloves, grated
• 1 small tomato, chopped
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1 can coconut milk
• 1 cup water
• 1 tablespoon tamarind concentrate
• 8 ounces green beans, cut into 2-inch pieces
• Cilantro

Method

1. Toss fish with turmeric and half the salt.
2. Heat oil in a wide saucepan. Add mustard seeds; when they begin to pop, add curry leaves and onion. Cook until onion softens.
3. Add ginger, garlic, tomato, coriander, and cumin. Cook until the tomato breaks down, 4 to 5 minutes.
4. Add coconut milk, water, tamarind, and remaining salt. Simmer 10 minutes.
5. Add green beans and simmer 4 minutes.
6. Slide in the fish. Simmer gently, without aggressive stirring, until just cooked, 5 to 8 minutes.
7. Finish with cilantro.

“Can I fix the sauce after the fish goes in?” “You can, but the fish will be paying for your indecision.”

The detail that matters

Taste for salt, acid, and heat before adding the fish. Tamarind should sharpen the coconut rather than make the sauce sour. Once the fish enters, move the pan gently instead of stirring hard enough to break the pieces.

Serve it well

Serve with rice or flatbread and something cool, such as sliced cucumber. The curry should be loose enough to spoon, aromatic before it reaches the table, and balanced enough that the final squeeze of lime is optional rather than emergency repair.

For a practical method of correcting balance before the fish goes in, see The Flavor Ladder.