Turmeric, ginger & coconut fish curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 2 onionsfinely sliced
- thumb-sized piece of gingergrated
- ½ tbsp turmeric
- 1 tbsp garam masala
- ½ tsp cayenne
- 325ml light coconut milk
- 400g boneless and skinless cod loincut into chunks
- 300g frozen peas
- 300g sugar snap peas
- 400g brown basmati ricecooked, to serve
- 1 red chillifinely sliced
- 1 limecut into wedges, to serve
Nutrition: per serving
- kcal409low
- fat12g
- saturates6g
- carbs44g
- sugars11g
- fibre7ghigh
- protein28g
- salt0.3g
Method
step 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.
step 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.
