Dice the tomatoes. Cut the pollack fillet into bite-sized pieces. Heat some oil in the pan. Fry the pollack fillet. Add tomatoes and beans and fry for about 3 - 5 minutes. Season with salt and pepper.
Mix the yogurt, soy sauce, curry paste and tomato paste in a separate bowl. Pour the sauce over the fish and vegetables and simmer for 5 - 10 minutes.
If you like, you can season the dish with a little dried basil.