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Turmeric, ginger & coconut fish curry in a saucepan

Turmeric, ginger & coconut fish curry

A star rating of 3.6 out of 5.13 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Gluten-free
  • Healthy
low inkcal409
high infibre7g


  • 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


  • 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.

Goes well with

Recipe from Good Food magazine, May 2021

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A star rating of 3.6 out of 5.13 ratings

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