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20 minutes
Member favourite
One pot wonder

Indian-Style Cod Curry with String Beans

Garlic-Cilantro Naan

Cooking time

20 minutes

Servings

2/4

Calories

680 /serving

Sumptuous cod fillets and an aromatic curry in one recipe? Yup! This delectable duo forms the basis for an Indian-inspired meal in which tender fish fillets are simmered in a mild curry and coconut milk broth that’s overflowing with ripe tomato and crisp string beans. Piping hot naan bread topped with garlic and cilantro will help you soak up every last drop of this mouth-watering masala, ready to eat in just 20 minutes.

We will send you:

  • 2 Cod fillets
  • 2 Garlic cloves
  • 1 Shallot (or onion)
  • 1 Tomato
  • 170g String beans
  • 1 Bunch of cilantro
  • 165ml Coconut milk
  • 2 Naan
  • 8g Jaipur Nights curry spice blend (coriander, cumin, garlic, ginger, sea salt, turmeric, paprika)

Contains: Cod, Wheat

You will need:

Large pan
Oil
Salt & pepper
Total Fat
32 g
Saturated Fat
17 g
Sodium
1390 mg
Total Carb
69 g
Sugars
8 g
Protein
35 g
Fibre
6 g
Preparation
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Mise en place
Preheat the oven to 400°F. Trim off and discard the stem ends of the string beans; halve crosswise. Small-dice the tomato. Halve, peel and thinly slice the shallot. Mince the garlic. Roughly chop the cilantro leaves and stems.
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Sauté the aromatics
In a large pan, heat a drizzle of oil on medium. Add the shallot and ½ the garlic. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the spice blend and sauté, stirring frequently, 30 seconds to 1 minute, until fragrant.
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Make the curry
Pat the cod fillets dry with paper towel; season with S&P. To the pan of aromatics, add the seasoned cod*, tomato, string beans, coconut milk and ½ cup water (double for 4 portions). Simmer, stirring occasionally, 6 to 8 minutes, until the fish is flaky and cooked through; season with S&P to taste.
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Toast the naan
While the curry cooks, place the naan directly on an oven rack and toast, 5 to 7 minutes, until warmed through. Transfer to a cutting board. Halve and drizzle with oil, then sprinkle with ½ the cilantro and as much remaining garlic as you’d like; season with S&P.
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Plate your dish
Divide the cod curry between your bowls. Garnish with as much remaining cilantro as you’d like. Serve the garlic-cilantro naan on the side. Bon appétit!

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