Turmeric, ginger & coconut fish curry

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

  • Prep:5 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 409
  • fat 12g
  • saturates 6g
  • carbs 44g
  • sugars 0g
  • fibre 7g
  • protein 28g
  • salt 0.3g


  • 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


  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.

  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.

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