Creamy fish curry with green beans & lemongrass

Mild, aromatic and full of fresh flavours, this creamy fish curry by Pascale Naessens combines firm white fish, green beans and yellow pepper with coconut milk, lemongrass, lime and coriander.

Serves 2 | Prep time: 15 minutes | Cook time: 15 minutes

1. Finely chop the shallot, garlic and chilli pepper. Cut the tomato and bell pepper into cubes. Remove the tough ends of the green beans and cut them in half.
2. Remove the outer leaf of the lemongrass and bruise the thick end with the back of a knife to release its aromas.
3. Heat a splash of olive oil or coconut oil in a pan. Sauté the shallot, garlic, chilli, lemongrass, cinnamon stick and curry powder for 2 minutes over medium heat until fragrant.
4. Add the tomato, bell pepper, coconut milk and green beans.
5. Season generously with freshly ground pepper and a pinch of salt. Simmer gently for about 10 minutes.
6. Meanwhile, cut the fish into pieces. Add the fish along with the lime juice.
7. Cook gently for another 5 minutes, or until the fish is just cooked.
8. Finish with fresh coriander leaves and serve warm.

Which fish works well in a fish curry?

Choose a firm white fish that will hold its shape as it cooks. Examples from the recipe include gurnard, wolffish, monkfish and dogfish.

How do you stop the fish from breaking apart?

Add the fish during the final minutes of cooking. Let it simmer gently and stir as little as possible once it is in the sauce.

Do you eat the lemongrass?

No. Lemongrass releases its aroma during cooking but remains fibrous. Remove it together with the cinnamon stick before serving.