Turmeric, ginger & coconut fish curry

coconut curry fish ginger midweek meal turmeric vitamin c

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

Method

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.

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.

Turmeric, ginger &amp; coconut fish curry

Ingredients

Method

Turmeric, ginger & coconut fish curry