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: 400 g cod loin, cut into chunks; 300 g frozen peas; 300 g sugar snap peas; 2 onions, finely sliced; 1 red chilli, finely sliced; 1 tbsp ginger, grated; 1 lime wedges, for serving; 325 ml light coconut milk; 1 tbsp olive oil; 1/2 tbsp turmeric; 1 tbsp garam masala; 1/2 tsp cayenne; 400 g brown basmati rice, cooked, for serving

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.

Servings4 Portions

Prep Time5 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

cod loin, cut into chunks
400 g
frozen peas
300 g
sugar snap peas
300 g
onions, finely sliced
2
red chilli, finely sliced
1
ginger, grated
1 tbsp
lime wedges, for serving
1
light coconut milk
325 ml
olive oil
1 tbsp
turmeric
0.5 tbsp
garam masala
1 tbsp
cayenne
0.5 tsp
brown basmati rice, cooked, for serving
400 g

Step-by-Step Instructions

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.

Chef's Tips

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.