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

Curried White Fish with Coconut and Ginger

Ingredients

Method

  • 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

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