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Turmeric, ginger & coconut fish curry

Turmeric, ginger & coconut fish curry in a saucepan

Turmeric, ginger & coconut fish curry

Name: Turmeric, ginger & coconut fish curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
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

Liberty Mendez

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Serves 4

Easy

Prep: 5 mins

Cook: 25 mins

A star rating of 3.4 out of 5.30 ratingsRate

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Serve up this healthy fish curry, with vibrant turmeric, ginger and coconut flavours, for an easy midweek meal. It takes just 30 minutes from prep to plate

Gluten-free

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal409

low
fat12g
saturates6g
carbs44g
sugars11g
fibre7g

high
protein28g
salt0.3g

Method

step 1

Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.
step 2

Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.

Recipe from Good Food magazine, May 2021

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A star rating of 3.4 out of 5.30 ratings

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