
This turmeric ginger coconut fish curry is a fast, flavor-packed dinner with tender cod, sweet peas, and a silky spiced coconut sauce. It comes together in one pan and pairs perfectly with brown basmati rice for an easy weeknight meal.
Heat the olive oil in a large saucepan over medium heat. Add the sliced onions and cook for 8 minutes, stirring occasionally, until softened and translucent. Stir in the grated ginger, turmeric, garam masala, and cayenne, and cook for 1 minute until fragrant.
Pour in the coconut milk and 100 ml water, then stir well and bring to a gentle simmer. Cook for 10 minutes so the sauce thickens slightly and the flavors blend.
Add the cod pieces, frozen peas, and sugar snap peas. Simmer gently for 5 minutes, or until the fish is opaque and flakes easily with a fork. Avoid stirring too vigorously so the fish holds its shape.
Serve the curry hot with cooked brown basmati rice. Finish with sliced red chilli, freshly ground black pepper, and lime wedges for squeezing over just before eating.
Use another firm white fish such as haddock, pollock, or halibut if cod is unavailable. For a richer sauce, swap light coconut milk for full-fat coconut milk. Refrigerate leftovers in an airtight container for up to 2 days and reheat gently to keep the fish from breaking apart.





