Simple Cuisine Menu Cod and Green Bean Curry

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Cod and Green Bean Curry

"A buddy was type sufficient to expose me this recipe a few 15 years again, and I still use it often. It's now not like the other cod curries on this site--it is lighter, and nicely well worth a try. Especially while the vegetables are in season. Spice for your liking. Serve on top of basmati or white rice."

Ingredients :

For First Bake:
four plum (Roma) tomatoes, sliced
half pound inexperienced beans, trimmed and cut into bite-sized portions
1 white onion, sliced
2 cloves garlic, minced
1 tablespoon olive oil, or more as needed
salt and floor black pepper to flavor
Curry Mixture:
2 tablespoons water, or greater as wished
2 teaspoons curry powder
2 teaspoons ground ginger
1 half (6 ounce) cod fillets

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H20M

Preheat the oven to four hundred stages F (200 levels C).
Combine tomatoes, inexperienced beans, onion, and garlic in a massive glass baking dish. Toss with olive oil to coat; season with salt and pepper.
Bake in the preheated oven, stirring every so often, until edges of onion are slightly charred and inexperienced beans start to look dry, about forty mins. In the period in-between, blend water, curry powder, and ginger collectively.
Remove dish and stir the vegetables; stir in curry mixture. Increase oven temperature to 450 stages F (230 stages C).
Lay cod over the bottom of the dish and coat with veggies. Continue baking till fish is opaque, 25 to 30 minutes relying on thickness.

Notes :

Ginger may be either in powder or clean floor nation--just be cautious now not to go overboard if fresh.

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