Coconut-tamarind fish curry with green beans

Tamarind and coconut need residual sugar with acid, not a buttery white that goes missing.

Off-dry Riesling; gin and tonic with lime leaf; tamarind-lime cooler with soda and salt.

Sauce without fish reheats more successfully than the complete curry. Reheat gently; do not boil the fish.

• Firm white fish fillets1.2 lb
• Full-fat coconut milk2 can
• Green beans8 oz
• Tamarind concentrate1 tbsp
• Onion1 ea
• Fresh ginger1 tbsp
• Garlic2 clove
• Mustard seeds0.5 tbsp

Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.

Cooking time

The pot takes as long as it takes. The cooking time is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.

1. Read the whole method before you shop. This is a planning recipe for coconut-tamarind fish curry with green beans, not a certified kitchen test.
2. Amounts below are one batch: 4 portions. Build a plan and this card scales itself to it.
3. This dish can be completed up to 1 day ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
4. Brown, deglaze, cover, and cook low. Overnight rest improves the sauce. Reheat in its own liquor.
5. The pot takes as long as it takes. The cooking time is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.
6. Holds about 20 minutes once finished. After that, quality drops — do not invent extra time.
7. Drink pairing: Off-dry Riesling; gin and tonic with lime leaf; tamarind-lime cooler with soda and salt.
8. Leftover route: Sauce without fish reheats more successfully than the complete curry. Reheat gently; do not boil the fish.
9. Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.