Dinner

Turmeric, Ginger & Coconut Fish Curry Recipe

Name: Turmeric, Ginger & Coconut Fish Curry Recipe
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Cuisine: Indian-inspired
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; 100ml water; 400g boneless and skinless cod loin, cut into chunks; 300g frozen peas; 300g sugar snap peas; 400g brown basmati rice, cooked; 1 red chilli, finely sliced; 1 lime, cut into wedges; Black pepper, freshly ground, to taste

BySophie Carsel November 12, 2025November 12, 2025

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Introduction

This vibrant turmeric, ginger, and coconut fish curry is a comforting and flavorful dish that’s perfect for a weeknight meal. It combines aromatic spices with tender cod and fresh peas, all simmered in creamy coconut milk.

A silver pan filled with a golden yellow broth that has pieces of white fish with a slightly browned texture, scattered inside. Bright green whole peas and whole snap peas float on top and mix with the fish pieces. The broth has small black pepper specks for seasoning. The pan rests on a white marbled texture. In the background, a glimpse of a white plate with lime wedges and a small bowl with cracked black pepper is visible. 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 become translucent.
Step 2: Stir in the grated ginger, turmeric, garam masala, and cayenne. Cook for another minute until the spices are fragrant.
Step 3: Pour in the light coconut milk and 100ml of water. Stir to combine, then bring to a simmer and cook for 10 minutes to develop the flavors.
Step 4: Add the cod chunks, frozen peas, and sugar snap peas to the pan. Simmer gently for 5 minutes until the fish is cooked through and flakes easily.
Step 5: Serve the curry over the cooked brown basmati rice. Garnish with the sliced red chilli, freshly ground black pepper, and lime wedges for squeezing over.

Tips & Variations

For a milder curry, reduce the cayenne or omit it entirely.
You can substitute cod with other firm white fish like haddock or pollock.
Add chopped fresh coriander at the end for extra freshness.
If you prefer a thicker sauce, simmer the curry uncovered for a few more minutes before adding the fish.

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, adding a splash of water or coconut milk if the sauce has thickened too much.

How to Serve

A round silver pan filled with a yellow curry broth that covers large white chunks of fish, scattered bright green peas and several green snap peas on top. The fish pieces have a tender, flaky texture, some with light searing and gentle black pepper sprinkled across. The snap peas and peas add a fresh, vibrant green color contrast to the warm yellow curry. The pan is set on a white marbled surface, with a small bowl of black pepper and another plate visible around it, enhancing the rustic and fresh feeling of the dish. 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 and will add a nice sweetness. Add them towards the end of cooking to keep their texture.

Is this curry spicy?

The curry has a mild to moderate heat from the cayenne and chilli, but you can adjust the spice level to suit your taste by reducing or omitting the cayenne.