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Indian Curry Leaf Tomato Fish Stew with Green Beans
Print Recipe Pin Recipe
Course Soup
Cuisine Indian
Servings 4 people

Equipment

  • Large pot
  • Wooden spoon
  • Knife
  • Cutting board

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 teaspoon mustard seeds
  • 10 fresh curry leaves
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 4 medium tomatoes, chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 2 cups fish stock or water
  • 1 pound firm white fish, cut into 2-inch pieces
  • Salt to taste
  • 2 tablespoons chopped fresh cilantro

Instructions
 

  • Heat the oil in a large pot over medium heat. Add the mustard seeds and curry leaves and cook until the seeds begin to pop.
  • Stir in the onion, garlic, and ginger. Cook for 3 minutes until the onion softens.
  • Add the tomatoes, turmeric, and chili powder. Cook for 5 minutes, stirring often, until the tomatoes break down into a thick base.
  • Pour in the fish stock or water and bring the mixture to a simmer. Add the green beans and cook for 4 minutes.
  • Gently place the fish pieces into the pot. Simmer for 5 to 6 minutes until the fish flakes easily with a fork.
  • Season with salt to taste. Remove the pot from the heat and scatter the cilantro over the top before serving.

Notes

Use firm white fish like cod or halibut so the pieces hold together during the short simmer. If you want a milder taste, reduce the chili powder by half before adding the tomatoes. Leftovers keep in the fridge for two days and reheat gently on the stove without breaking up the fish.
Course: Soup
Cuisine: Indian
Equipment: Large pot, Wooden spoon, Knife, Cutting board