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20 minutes

Indian Cod Curry

with Green Beans & Garlic-Cilantro Naan

Cooking time

20 minutes


2 / 4


912 /serving

Delicate cod fillets and aromatic curry in one recipe? Yup! This culinary feat is possible thanks to an Indian-inspired meal in which tender fish fillets are simmered in a mildly spicy curry and coconut milk broth overflowing with ripe tomatoes and crisp green beans. Toasted pieces of naan bread topped with garlic and cilantro will help you soak up every last drop of this wonderful dish. A speedy and gourmet meal, right at your fingertips!

We will send you:

  • 2 Cod fillets
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 1 Tomato
  • 175g Green beans
  • 1 Bunch of cilantro
  • 165ml Coconut milk
  • 2 Naan
  • 8g Curry masala (spices, fresh garlic, fresh ginger, sea salt)

You will need:

Medium pan
Large pan
Salt & pepper
Total Fat
28 g
Saturated Fat
10 g
702 mg
Total Carbs
116 g
7 g
46 g
8 g
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Mise en place
Mince the garlic. Peel and thinly slice the shallots. Trim off and discard the stem ends of the green beans; halve crosswise. Small dice the tomato. Roughly chop the cilantro leaves and stems.
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Start the curry
In a medium pan, heat a drizzle of oil on medium. Add the shallots and ½ the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until softened and fragrant. Add the spice blend. Cook, stirring frequently, 30 seconds to 1 minute, until the spice blend is toasted and fragrant.
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Cook the fish
Pat the cod fillets dry with paper towel; season with S&P. To the pan of aromatics, add the seasoned cod, tomatoes, green beans and coconut milk (shaking the can just before opening). Simmer, stirring occasionally, 6 to 8 minutes, until the fish is flakey and cooked through; season with S&P to taste.
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Toast the naan
In a large pan, heat a drizzle of oil on medium. Add the naan and toast, 30 seconds to 1 minute on each side. Sprinkle with ½ the cilantro and as much of the remaining garlic as you’d like; season with S&P.
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Plate your dish
Divide the cod curry between your plates, breaking up the fish into bite-sized pieces. Garnish with the remaining cilantro and serve the garlic naan on the side. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.