Curried White Fish with Coconut and Ginger
Curried White Fish with Coconut and Ginger



  • 1 tbsp oil
  • 2 sliced onions
  • Thumb-sized piece of ginger, grated
  • ½ tbsp turmeric
  • 1 tbsp garam masala
  • ½ tsp cayenne pepper
  • 325ml coconut milk
  • 400g boneless white fish loin (eg cod) cut into chunks
  • 300g peas
  • 300g sugar snap peas
  • 400g cooked rice, to serve
  • Fry the onion in the oil for about 8 mins, or until softened and translucent. Stir in the spices and ginger, cook for a minute more, then pour in the coconut milk with 100ml of water, and simmer away for 15 mins.
  • Add the fish chunks and both the peas, and simmer for about 5 mins until the fish has cooked. Season, then serve immediately with rice, chopped coriander, sliced chilli, and some lime wedges.
25 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box