Description
A vibrant and flavorful turmeric, ginger, and coconut fish curry featuring tender cod chunks simmered in aromatic spices and creamy coconut milk, served with brown basmati rice and fresh vegetables for a wholesome, comforting meal.
Ingredients
Scale
Spices and Aromatics
- 1 tbsp olive oil
- 2 onions, finely sliced
- Thumb-sized piece of ginger, grated
- ½ tbsp turmeric
- 1 tbsp garam masala
- ½ tsp cayenne
Main Ingredients
- 325ml light coconut milk
- 400g boneless and skinless cod loin, cut into chunks
- 300g frozen peas
- 300g sugar snap peas
To Serve
- 400g brown basmati rice, cooked
- 1 red chilli, finely sliced
- 1 lime, cut into wedges
Instructions
- Fry Onions: Heat the olive oil in a large saucepan over medium heat. Add the finely sliced onions and cook for 8 minutes until they become translucent and softened, creating a flavorful base for the curry.
- Add Ginger and Spices: Stir in the grated ginger, turmeric, garam masala, and cayenne pepper. Cook for an additional minute to release the aromas and deepen the spice flavors.
- Simmer Coconut Milk: Pour in the light coconut milk along with 100ml of water. Stir well and bring to a gentle simmer. Let it cook for 10 minutes to blend the flavors and slightly thicken the sauce.
- Add Fish and Vegetables: Add the cod chunks, frozen peas, and sugar snap peas to the saucepan. Simmer gently for 5 minutes until the fish is opaque and flakes easily with a fork, and the peas are tender but still vibrant.
- Serve: Spoon the curry over cooked brown basmati rice. Garnish with finely sliced red chilli, freshly ground black pepper, and lime wedges on the side for squeezing over just before eating.
Notes
- Make sure not to overcook the cod to keep it tender and flaky.
- If you prefer less heat, reduce the cayenne pepper or omit the red chilli garnish.
- You can substitute cod with other firm white fish like haddock or pollock.
- For a creamier curry, use full-fat coconut milk instead of light coconut milk.
- Brown basmati rice offers a nutty flavor and added fiber; white basmati rice can be used if preferred.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Stovetop
- Cuisine: Indian-inspired
Keywords: turmeric fish curry, ginger fish curry, coconut fish curry, cod curry, Indian-inspired fish dish, healthy fish curry, quick fish recipe
