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
Scale
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
