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Fish, Turmeric and Coconut Milk Curry

by Safira Adam
on 7th October 2019
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

This is a fragrant, flavoursome recipe that is really quick and easy to make. It is perfect as a mid week meal


Fish, Turmeric and Coconut Milk Curry

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Ingredients

  • 1 tbsp oil
  • 1 onion, diced
  • 1 inch ginger
  • 4-6 cloves garlic, peeled
  • 1 red chilli, chopped finely
  • 1.5 tbsp lemongrass paste
  • 1 tbsp Madras curry powder
  • 2 tbsp tomato puree
  • 1 tsp cumin powder
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • Salt
  • Pepper
  • Handful of coriander, chopped (stems included)
  • 400g tin coconut milk
  • 450g fish (I used cod)
  • 1 lime (juice only)
Prep Time
Serves
4

Instructions

  1. Heat oil in a large pot over medium-high heat, then add the onions. Cook for 7 -8 minutes until just golden

  2. Meanwhile add the garlic and ginger to the blender with a splash of water. Blend till pureed and add to the onions along with the red chilli. Cook for 1 – 2 minutes

  3. Stir in the lemongrass paste, madras curry powder, tomato puree, cumin powder, coriander powder, turmeric, salt and pepper and coriander. Turn the heat down slightly and cook for 5 minutes. Add a little water if the spices are sticking

  4. Add the coconut milk and honey. Bring to the boil, then turn the heat down and allow to simmer for 2 – 3 minutes before adding the fish

  5. Cover the pot and cook 5 – 10 minutes until the cod is cooked

  6. Squeeze over the lime juice and enjoy with rice or your favourite side dish

Safira Adam

Safira Adam is a full time blogger, photographer and mum of two. She has been working as a food blogger for a year and shares recipes, nutritional information and posts about events she has attended. She is currently studying Nutrition, Herbalism and Unani TIbb (Ancient Greek Medicine).
Read more posts by Safira Adam