Turmeric, Ginger & Coconut Fish Curry Recipe
Introduction
This turmeric, ginger, and coconut fish curry is a vibrant and comforting dish full of warm spices and fresh flavors. It’s easy to prepare and perfect for a weeknight dinner, pairing beautifully with brown basmati rice for a wholesome meal.
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 gently for about 8 minutes until they become soft and translucent.
- Step 2: Stir in the grated ginger, turmeric, garam masala, and cayenne pepper. Cook for an additional minute to release the spices’ aromas.
- Step 3: Pour in the light coconut milk and 100ml of water, stirring to combine. Bring to a simmer and cook gently for 10 minutes, allowing the flavors to meld.
- Step 4: Add the cod chunks, frozen peas, and sugar snap peas to the saucepan. Simmer gently for 5 minutes until the fish is cooked through and flakes easily.
- Step 5: Serve the curry hot over cooked brown basmati rice. Garnish with the finely sliced red chilli, a good grind of black pepper, and lime wedges on the side for squeezing over.
Tips & Variations
- Substitute cod with other firm white fish like haddock or pollock if preferred.
- For extra creaminess, use full-fat coconut milk instead of light coconut milk.
- Add chopped fresh coriander leaves on top for a fresh herbaceous note.
- If you like it spicier, increase the cayenne or add a chopped green chili while cooking.
Storage
Store leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove over low heat or in the microwave until warmed through. The fish is best eaten fresh, as it may become firmer after reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this curry with frozen fish?
Yes, you can use frozen cod or other white fish, but make sure to thaw it completely before adding it to the curry to ensure even cooking.
Is this curry suitable for meal prep?
It works well for meal prep, but the fish texture may change slightly when reheated. To keep it fresher, cook rice and curry separately and combine when serving.
Print
Turmeric, Ginger & Coconut Fish Curry Recipe
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Halal
Description
A vibrant and flavorful turmeric, ginger, and coconut fish curry featuring tender cod chunks simmered with aromatic spices, coconut milk, and fresh peas. Served with nutty brown basmati rice and garnished with chili and lime for a delicious, comforting meal.
Ingredients
For the Curry
- 1 tbsp olive oil
- 2 onions, finely sliced
- Thumb-sized piece of ginger, grated
- ½ tbsp turmeric powder
- 1 tbsp garam masala
- ½ tsp cayenne pepper
- 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
- Fry the onions: Heat the olive oil in a large saucepan over medium heat. Add the finely sliced onions and fry for 8 minutes until they become soft and translucent, stirring occasionally to prevent burning.
- Add ginger and spices: Stir in the grated ginger, turmeric, garam masala, and cayenne pepper. Cook for an additional minute to release the spices’ aromas while stirring constantly.
- Simmer the curry base: Pour in the light coconut milk and 100ml of water. Stir to combine all ingredients, then allow the mixture to simmer gently for 10 minutes so the flavors meld together.
- Cook the fish and peas: Add the cod chunks, frozen peas, and sugar snap peas to the saucepan. Continue to simmer for about 5 minutes or until the fish flakes easily when tested with a fork and the peas are cooked but still vibrant.
- Serve: Spoon the curry over cooked brown basmati rice. Garnish with sliced red chilli and offer lime wedges on the side for squeezing over to add a zesty finish. Add a good grinding of black pepper if desired.
Notes
- Use fresh ginger for the best flavor impact, but powdered ginger can be substituted if necessary.
- If you prefer a milder curry, reduce or omit the cayenne pepper.
- The light coconut milk keeps the dish creamy without making it too heavy.
- Brown basmati rice adds a nutty flavor and extra fiber to the meal, but white rice or naan bread can also be used as alternatives.
- The curry can be prepared up to step 4 ahead of time; add peas and fish when reheating to prevent overcooking.
- For a gluten-free diet, ensure that all spices are certified gluten-free and that no cross-contamination occurs.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: Turmeric fish curry, coconut fish curry, ginger curry, cod curry, healthy fish recipe, Indian-inspired fish dish
