Delicate fish fillets simmered in a golden turmeric-coconut curry sauce. This aromatic dish brings together the healing properties of turmeric with creamy coconut milk for a satisfying and healthy meal.
Recipe Details
Ingredients
- 600g firm white fish fillets (cod, halibut, or snapper), cut into chunks
- 400ml can full-fat coconut milk
- 15ml ground turmeric
- 30ml fresh ginger, grated
- 150g baby spinach leaves
Instructions
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Pat 600g firm white fish fillets (cod dry and cut into 5cm (2-inch) chunks. Season lightly with salt and set aside.
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In a large, deep skillet or shallow pot, combine 400ml can full-fat coconut milk, 15ml ground turmeric, and 30ml fresh ginger. Whisk together and bring to a gentle simmer over medium heat.
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Once simmering, reduce heat to medium-low and cook for 5 minutes, stirring occasionally, to allow flavors to meld.
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Gently add the fish chunks to the curry sauce in a single layer. Cover and simmer for 8-10 minutes, or until fish is opaque and flakes easily.
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Add 150g baby spinach leaves to the curry and stir gently until wilted, about 1-2 minutes. Be careful not to break up the fish.
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Taste and adjust seasoning with salt. Serve immediately in bowls with the golden curry sauce.
Tips
Fish Selection: Choose firm white fish that won't fall apart during cooking. Frozen fish works well - just thaw completely and pat dry.
Turmeric Power: Fresh turmeric can replace ground - use 45ml (3 tablespoons) grated. Be careful as it stains surfaces and hands.
Consistency Control: For thicker curry, simmer uncovered for longer. For thinner, add a splash of fish stock or water.
Serving Suggestions: Serve over steamed jasmine rice, with naan bread, or cauliflower rice for low-carb option. Garnish with fresh cilantro if desired.
Flavor Boost: While keeping to 5 ingredients, you can add curry leaves or lime juice at the end for extra flavor without counting them as main ingredients.
Storage: Best enjoyed fresh, but leftovers keep for 2 days refrigerated. Reheat gently to prevent fish from overcooking.