Turmeric, ginger & coconut fish curry

• olive oil↗1 tbsp tbsp
• onions↗2

  finely sliced

• ginger↗thumb-sized piece of

  grated

• turmeric↗½ tbsp tbsp
• garam masala↗1 tbsp tbsp
• cayenne↗½ tsp tsp
• light coconut milk↗325ml ml
• boneless and skinless cod loin↗400g g

  cut into chunks

• frozen peas↗300g g
• sugar snap peas↗300g g
• brown basmati rice↗400g g

  cooked, to serve

• red chilli↗1

  finely sliced

• lime↗1

  cut into wedges, to serve

Step-by-step instructions

1. 1

   Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.

2. 2

   Add the cod, frozen peas and sugar snap peas, and simmer for 5 mins until the fish is flaky. Serve with the rice, sliced chilli, a good grinding of black pepper and some lime wedges on the side for squeezing over.