Dinner

Turmeric, Ginger & Coconut Fish Curry Recipe

ByNoah Steele February 3, 2026February 3, 2026

Introduction

This turmeric, ginger & coconut fish curry is a vibrant and flavorful dish that combines fragrant spices with creamy coconut milk. Perfectly tender cod pieces simmered with peas and sugar snap peas create a comforting meal that’s both healthy and satisfying.

A silver pan filled with yellow curry broth, containing large white fish pieces that have a soft and flaky texture, scattered with bright green peas and whole green snap peas on top. The curry liquid has a smooth, slightly oily surface with specks of black pepper sprinkled for extra detail. The pan sits on a white marbled surface, with a small bowl of crushed black pepper and a plate holding lime wedges nearby. The whole scene is bright and fresh, showing a simple, colorful dish. photo taken with an iphone --ar 4:5 --v 7

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 about 8 minutes until they turn translucent.
Step 2: Stir in the grated ginger, turmeric, garam masala, and cayenne. Cook the mixture for another minute to release the spices’ aromas.

Step 3: Pour in the light coconut milk along with 100ml of water. Stir well and bring the mixture to a simmer. Let it cook gently for 10 minutes to blend the flavors.
Step 4: Add the cod chunks, frozen peas, and sugar snap peas to the saucepan. Simmer for 5 minutes more, or until the fish is cooked through and flaky.
Step 5: Serve the curry hot, accompanied by cooked brown basmati rice. Garnish with finely sliced red chilli, a good grinding of black pepper, and lime wedges on the side for squeezing over.

Tips & Variations

For a milder curry, reduce or omit the cayenne pepper. Fresh coriander makes a great garnish for added color and flavor.
You can substitute cod with other firm white fish like haddock or pollock if preferred.
If you like extra creaminess, use full-fat coconut milk instead of light.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly. The fish is best enjoyed fresh, as reheating may cause it to become slightly firmer.

How to Serve

The image shows a shiny metal pan filled with a yellow curry broth, containing large pieces of white fish scattered evenly, bright green peas and whole snap peas spread on top. The fish pieces have a tender, flaky texture with some light browning. The peas add a fresh green contrast and appear crisp. The curry liquid is smooth and glistens, with small specks of black pepper sprinkled across the surface. The pan sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peas instead of frozen?

Yes, fresh peas can be used. Add them to the curry at the same time as the frozen peas and sugar snap peas and simmer until just tender.

Is this curry spicy?

The cayenne and red chilli add a mild heat, but you can adjust the spiciness by reducing the cayenne or removing the chilli garnish to suit your taste.