Ginger and turmeric fish curry
This dish not only offers a rich and comforting experience but is also brimming with anti-inflammatory properties thanks to its star ingredient, turmeric. The combination of fresh fish, aromatic spices, and creamy coconut creates a delightful harmony perfect for any meal. Easy to prepare in just 30 minutes, this curry is a nourishing option that showcases the healing power of turmeric and the zest of ginger, making it a wholesome addition to your culinary repertoire. Enjoy it with rice for a satisfying main course that’s as enjoyable to make as it is to eat!Any fish or shellfish can be used in this curry. It is equally nice using chicken!
Ingredients
- 100 gr. rice
- 200 ml. water
- 1 clove garlic
- 1 small onion or shallot
- 1 tsp. grated ginger
- A little olive oil
- 1 tsp. ground turmeric
- 30 gr. creamed coconut
- 150 gr. cod fillet
- 250 ml. fish stock
- Fish sauce
- Lime juice
Instructions
- Place the rice and water in a pan and place on a high heat. Bring to the boil, then bring down to a very low heat and cover with a lid. Leave to cook for 15 minutes, checking periodically. If the rice is getting very dry, add a little more water.
- Meanwhile slice the garlic and shallot and grate the ginger.
- Wipe a pan with a little olive oil and place on a medium heat. Add the garlic, shallot, ginger and turmeric and stir fry for a minute.
- Add the creamed coconut and leave to fully melt.
- Slice the fish into bite size chunks.
- Add the fish and fish stock to the pan, allow to come to a simmer, and then lower the heat.
- Leave to cook for about 3 minutes or until the fish is cooked.
- Season the sauce with a little fish sauce and lime juice to taste.
- Plate up and serve.