Fish Curry with Okra and Green Beans
This curry balances smoky grilled fish, roasted tomatoes, and spiced vegetables for a dish that feels both rustic and refined. Green beans simmer in a fragrant curry base while crispy fried okra is folded in at the end, adding texture and depth.
This curry balances smoky grilled fish, roasted tomatoes, and spiced vegetables for a dish that feels both rustic and refined. The fish is marinated in yogurt, turmeric, and curry leaves, then grilled until charred and tender. Green beans simmer in a fragrant curry base while crispy fried okra is folded in at the end, adding texture and depth. Finished with fresh cilantro, it’s a vibrant and comforting dish that showcases Indian flavors at their best.
Method
In a large bowl, whisk together the yogurt, garam masala, turmeric, curry leaves, and lime juice. Submerge the fish fillets, cover, and let marinate for at least 2 hours or up to 24 hours in the refrigerator.
Preheat a grill to medium-high. Grill the fish until lightly charred and just cooked through, about 3 to 4 minutes per side. Place the tomatoes on the grill alongside the fish and roast until blistered. Remove and set aside.
For the curry base, heat the oil in a large pot over medium heat. Add the mustard seeds and let them pop, then stir in the onion, ginger, garlic, curry leaves, turmeric, garam masala, degi mirch, and salt. Cook until fragrant, about 5 minutes, stirring often.
Add the roasted tomatoes and green beans, along with a splash of water, and simmer until the beans are tender and the curry develops a rich, saucy consistency.
Meanwhile, fry the okra in hot oil until golden and crisp. Season lightly with salt.
To serve, add the grilled fish and fried okra to the curry base, folding gently to combine. Garnish with fresh cilantro and enjoy with warm roti, naan, or steamed rice.
