Turmeric, Ginger & Coconut Fish Curry Recipe
Introduction
This turmeric, ginger & coconut fish curry is a vibrant and flavorful dish that combines fragrant spices with creamy coconut milk. Perfectly tender cod and fresh peas make it a wholesome and comforting meal that’s quick to prepare.
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 8 minutes until they become translucent.
- Step 2: Stir in the grated ginger, turmeric, garam masala, and cayenne. Cook everything together for another minute to release the spices’ aroma.
- Step 3: Pour in the light coconut milk and 100ml of water. Stir well and bring the mixture to a gentle simmer. Let it cook for 10 minutes.
- Step 4: Add the cod chunks, frozen peas, and sugar snap peas to the pan. Simmer for 5 minutes, or until the fish is cooked through and flakes easily.
- Step 5: Serve the curry over cooked brown basmati rice. Garnish with sliced red chilli, a good grinding of black pepper, and lime wedges on the side for squeezing over.
Tips & Variations
- For extra depth, toast the garam masala in the dry pan before adding to the onions.
- Use firm white fish like haddock or pollock if cod is not available.
- Add a handful of fresh coriander on top before serving for a fresh, herbal note.
- If you prefer a milder curry, reduce or omit the cayenne pepper.
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally. This curry is best eaten fresh but can be frozen for up to 1 month; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen fish instead of fresh?
Yes, frozen fish can be used. Thaw it completely before adding to the curry to ensure even cooking and avoid excess water in the sauce.
Is this recipe suitable for a gluten-free diet?
Yes, all ingredients in this recipe are naturally gluten-free. Just be sure to check any spice mixes used to confirm they do not contain gluten additives.
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Turmeric, Ginger & Coconut Fish Curry Recipe
- Total Time: 38 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This vibrant Turmeric, Ginger & Coconut Fish Curry combines delicate cod loin with fragrant spices and creamy coconut milk for a comforting yet fresh meal. With a blend of turmeric, garam masala, and cayenne, simmered alongside onions, ginger, and peas, this curry delivers warming flavors balanced by zesty lime and spicy chilli. Served over nutty brown basmati rice, it’s a wholesome, easy-to-make dish perfect for any weeknight dinner.
Ingredients
Spices and Aromatics
- 1 tbsp olive oil
- 2 onions, finely sliced
- Thumb-sized piece of ginger, grated
- ½ tbsp turmeric
- 1 tbsp garam masala
- ½ tsp cayenne
Main Ingredients
- 325ml light coconut milk
- 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 oil and cook onions: Heat 1 tablespoon of olive oil in a large saucepan over medium heat. Add the finely sliced onions and fry for about 8 minutes until they become translucent and soft.
- Add ginger and spices: Stir in the grated ginger along with ½ tablespoon turmeric, 1 tablespoon garam masala, and ½ teaspoon cayenne. Cook for an additional minute to release the spices’ aromas.
- Simmer with coconut milk: Pour in 325ml of light coconut milk and 100ml of water, stirring well to combine. Allow the mixture to simmer gently for 10 minutes, developing the curry base.
- Cook the fish and peas: Add the cod chunks, 300g frozen peas, and 300g sugar snap peas to the saucepan. Simmer for about 5 minutes more until the fish flakes easily and the peas are tender but still crisp.
- Prepare the rice: While the curry simmers, ensure 400g cooked brown basmati rice is ready to serve as a hearty base for the curry.
- Serve: Dish the curry over the cooked brown basmati rice. Garnish with finely sliced red chilli, freshly ground black pepper, and lime wedges on the side for squeezing over to add brightness and heat to each serving.
Notes
- Use fresh ginger for the best flavor and aroma in the curry.
- If you prefer a milder curry, reduce or omit the cayenne pepper.
- Frozen peas and sugar snap peas can be swapped for seasonal fresh peas when available.
- Ensure not to overcook the cod to keep it tender and flaky.
- Serve immediately for best taste and texture, especially to enjoy the zing from fresh lime juice.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: turmeric fish curry, coconut fish curry, cod curry recipe, Indian-inspired fish dish, healthy fish curry, ginger turmeric curry, seafood curry with peas
