Turmeric, Ginger & Coconut Fish Curry Recipe
Introduction
This turmeric, ginger & coconut fish curry is a vibrant and comforting dish that combines warm spices with creamy coconut milk. It’s quick to prepare and packed with fresh flavors, making it perfect for a weeknight dinner.
Ingredients
- 1 tbsp olive oil
- 2 onions, finely sliced
- thumb-sized piece of ginger, grated
- ½ tbsp turmeric
- 1 tbsp garam masala
- ½ tsp cayenne
- 325ml light coconut milk
- 400g boneless and skinless cod loin, cut into chunks
- 300g frozen peas
- 300g sugar snap peas
- 400g brown basmati rice, cooked, to serve
- 1 red chilli, finely sliced
- 1 lime, cut into wedges, to serve
Instructions
- Step 1: Heat the olive oil in a large saucepan over medium heat. Add the sliced onions and fry for about 8 minutes until they become translucent.
- Step 2: Stir in the grated ginger, turmeric, garam masala, and cayenne. Cook for another minute to release the spices’ aromas.
- Step 3: Pour in the coconut milk and 100ml of water. Stir well, then bring to a simmer and cook for 10 minutes.
- Step 4: Add the cod chunks, frozen peas, and sugar snap peas to the pan. Simmer gently for 5 minutes until the fish flakes easily.
- Step 5: Serve the curry hot with cooked brown basmati rice. Garnish with finely sliced red chilli, a good grind of black pepper, and lime wedges for squeezing over.
Tips & Variations
- For extra flavor, marinate the cod in a little turmeric and lemon juice for 15 minutes before cooking.
- Substitute cod with salmon or firm white fish if preferred.
- Add chopped fresh coriander just before serving for a fresh herbaceous note.
- Adjust the cayenne to your heat preference or omit it for a milder curry.
Storage
Store any leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until heated through. The rice should be stored separately to avoid it becoming soggy.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used and will add a sweet, tender crunch. Add them at the same stage as frozen peas in the recipe.
Is it necessary to cook the rice separately?
Yes, cooking the rice separately ensures it maintains its texture and doesn’t absorb too much liquid from the curry, keeping the dish balanced.
Print
Turmeric, Ginger & Coconut Fish Curry Recipe
- Total Time: 33 mins
- Yield: 4 servings 1x
Description
A vibrant and aromatic turmeric, ginger, and coconut fish curry featuring tender cod chunks simmered with fragrant spices and creamy coconut milk, balanced with fresh peas and sugar snap peas. Served over wholesome brown basmati rice, this comforting dish offers a perfect combination of warmth, spice, and tropical flavor with a zesty lime finish.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 2 onions, finely sliced
- thumb-sized piece of ginger, grated
- ½ tbsp turmeric
- 1 tbsp garam masala
- ½ tsp cayenne
- 325ml light coconut milk
- 100ml water
- 400g boneless and skinless cod loin, cut into chunks
- 300g frozen peas
- 300g sugar snap peas
To Serve
- 400g brown basmati rice, cooked
- 1 red chilli, finely sliced
- 1 lime, cut into wedges
Instructions
- Heat the oil and cook onions: Place a large saucepan over medium heat and add the olive oil. Fry the finely sliced onions for about 8 minutes until they become translucent and soft.
- Add ginger and spices: Stir in the grated ginger, turmeric, garam masala, and cayenne pepper. Cook the mixture for another minute to allow the spices to release their aromas.
- Simmer with coconut milk: Pour in the light coconut milk and 100ml of water. Stir well to combine and bring the mixture to a gentle simmer. Let it cook uncovered for 10 minutes to meld the flavors.
- Add fish and peas: Gently place the cod chunks, frozen peas, and sugar snap peas into the curry. Simmer for an additional 5 minutes until the fish is cooked through and flakes easily.
- Prepare to serve: Serve the curry hot over cooked brown basmati rice. Garnish with finely sliced red chilli, a good grind of black pepper, and lime wedges to squeeze over as desired.
Notes
- For best results, use fresh cod loin and avoid overcooking to keep the fish tender.
- If you prefer a milder curry, reduce or omit the cayenne pepper.
- Adding a squeeze of lime just before eating brightens the flavors beautifully.
- Brown basmati rice adds a nutty flavor and extra fiber; white rice can be substituted if preferred.
- The frozen peas and sugar snap peas can be adjusted to taste or swapped for other green vegetables like green beans or spinach.
- Prep Time: 10 mins
- Cook Time: 23 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: turmeric fish curry, ginger curry, coconut milk curry, cod recipe, Indian-inspired curry, healthy fish curry, easy fish curry
