Coconut Cod Curry With Green Beans

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Trim, then chop your green beans roughly (chop them in one bunch for speed!)

Chop your creamed coconut roughly (if required!)

Combine the chopped creamed coconut with 250ml [375ml] [500ml] boiled water - this is your coconut stock

Peel and finely chop (or grate) your garlic

Heat a large, wide-based pan (preferably non-stick with a matching lid) with a generous drizzle of vegetable oil over a medium heat

Once hot, add your curry powder, ground turmeric, chopped garlic and ginger paste and cook for 30 secs

Add the coconut stock to the pan with the chopped green beans, a pinch of salt and 1 tsp [1 1/2 tsp] [2 tsp] sugar

Give everything a good mix up, bring to the boil and cook for 1 min

Reduce the heat to medium-high and sit your diced fish over the sauce and cook, covered, for 5-6 min or until cooked through (unevenly sized diced pollock or upgraded to cod? Chop into bite-sized pieces)

Tip: Your fish is cooked once it turns opaque and flakes easily

Once done, gently stir everything together (add a splash more water if your curry is looking a little thick!) – this is your coconut fish curry

Squeeze your pouch[es] of cooked brown long grain rice to separate the grains

Tear the top corner of the pouch[es] (just a little!) and put the pouch in the microwave for 2 min or until piping hot

Tip: If you're cooking two or more pouches, pop them in together but increase the microwave cook time accordingly