Ginger Turmeric Fish Curry

Ingredients

4 cloves garlic, peeled and chopped. 

1 5cm knob ginger, fresh, chopped.

1 tablespoon turmeric, ground. 

2 teaspoons fennel seeds. 

1 teaspoon coriander, ground. 

1/4 teaspoon cumin, ground. 

1 tablespoon curry powder. 

1 long red chilli, seeds removed, chopped. 

1 tablespoon fish sauce. 

1/2 teaspoon sea salt. 

1 tablespoon coconut oil. 

1 red onion, finely chopped.

1 small bunch coriander, leaves removed and stems finely chopped.

400 ml full-fat coconut milk.

500 ml homemade chicken, fish or vegetable stock. 

2 bunches broccolini, sliced in half lengthways.

600 g white fish fillets.

1 cup basmati rice.

Coriander leaves.

Extra chilli, fresh. 

1 lime, sliced into wedges. 

Directions

1. First prepare the rice by placing it into a pot with 2 cups of boiling water, bring to the boil then reduce heat to low and leave to cook, covered until water has absorbed. Fluff with a fork to serve. Alternatively, use a rice cooker.

2. In a small food processor, make a paste with the garlic, ginger, turmeric, fennel seeds, coriander, cumin, curry powder, chilli, fish sauce, salt and 30ml hot water.

3.Heat coconut oil in a large pot over a medium heat, add in onion and coriander stems and sauté for 5 minutes until fragrant. Add in the paste and cook for 5 minutes, until fragrant, then pour in the coconut milk and stock. Cover and bring to the boil. 

4. Reduce the heat to low and carefully place the fish pieces and broccolini into the liquid. Leave to simmer on low, uncovered for 7–10 minutes, or until fish is cooked through. This will vary depending on the thickness of your fish.

5. Serve with a scoop of rice and top with coriander leaves, chilli, and a squeeze of lime.

Note

This recipe works best with homemade stock, as you get the gut healing and anti- inflammatory benefits! Try the bone both recipe above. If you don’t have any, use a good quality store-bought stock. 

Tips For Preparing The Curry

Prepare the spice paste before starting to cook so that everything is ready when you need it. You can also chop the onion, coriander stems, broccolini and fish beforehand to make the cooking process smoother.

When cutting the fish, aim for pieces of a similar size so they cook more evenly. If your pieces vary significantly in thickness, add the thicker pieces first and give them slightly more time.

For a milder curry, removing the chilli seeds as suggested will help reduce some of the heat. If you prefer more spice, fresh chilli can be added when serving.

This curry is best enjoyed fresh, particularly because fish can become firmer when reheated. If you do have leftovers, store them appropriately and reheat gently rather than bringing the curry to a rapid boil.

Frequently Asked Questions

Can I use a different type of fish?

Yes. A firm white fish is generally a good choice for this curry. Cooking time will depend on the type and thickness of the fish.

Can I make the curry less spicy?

Yes. Use less chilli in the spice paste and leave out the extra chilli when serving. You can adjust the heat to suit your preference.

Can I use store-bought stock?

Yes. The recipe recommends homemade stock, but a good-quality store-bought chicken, fish or vegetable stock can be used when homemade stock is not available.

What can I serve with ginger turmeric fish curry?

Basmati rice is used in this recipe and works particularly well with the coconut curry sauce. Fresh coriander and lime complete the dish.

 

 

Amanda is the founder of Angea and has over 12 years of experience working with women to support their health journey. In addition to being a registered doctor of Chinese medicine, Amanda is a yoga teacher and founder of Mindful Pregnancy Yoga Training. Amanda offers acupuncture, Chinese herbal medicine and womb healing treatments at Angea.