South Indian inspired fish with green bean, coconut and coriander salad

This recipe is inspired by a South Indian fish curry I make. It can be ready in no time and is a fresh and light Summer meal. We served this with some new potatoes as well.

Before buying fish you might want to check out this Best Fish Guide. It’s a list of all NZ fish species ranked with a traffic light system. It’s grim reading really. .. Hopefully it will inform you to make a better choice when purchasing fish and seafood in New Zealand.

Serves 4


600-800g fish
2 cloves garlic
1 thumb ginger (15g)
¼ tsp chilli powder or more if you like it spicy
1 tsp turmeric
2 T oil

Crush garlic and finely grate ginger together. I either use a microplain or bash it together in a mortar and pestle. Add turmeric and chilli powder and oil to form a paste. Spread all over fish and leave for half an hour or so

Heat a heavy based pan on a medium heat. Season the fish with salt. Add olive oil and butter to just cover the pan and fry the fish until golden on each side and cooked through. If the fish is thick, place on a tray and give it a blast in the oven to finish.

Sometimes a chuck a handful of curry leaves into the pan when I flip the fish over for an extra layer of flavour.


Bean, pea and coriander salad with peanuts and coconut

300g beans – yellow or green
1 cup baby peas
¾ cup coconut shavings
half a cup peanuts or cashews or a mix, roughly chopped
half a cup chopped coriander, (finely chop the stalks)
a small handful of mint leaves


2 T lime juice
2-3 tsp fish sauce
1 T olive oil

Blanch the beans in salted water and refresh in iced water. Drain well. Defrost the peas by running them under warm water. Drain well. Toast the coconut in a dry pan and set aside. Toast the nuts and set aside.

Cut the beans into thirds. Mix together the beans, peas, half the coconut and half the nuts and the herbs with the dressing. Place in a serving bowl and top with remaining nuts and coconut. Serve with the fish and raita.

If you don’t have a lime, try half as much rice wine vinegar and adjust as needed.

Everything can be prepared in advance and then assembled before eating.


half  a telegraph cucumber grated or use half courgette, half cucumber
½ cup Greek yoghurt
salt and pepper
Squeeze of lemon or lime juice

Squeeze the excess liquid from the cucumber and place in a bowl with the remaining ingredients