Fish, Tumeric & Coconut Milk Curry

Cooking method:

  • Prep Time: 5 mins
  • Total time: 30 mins
  • Skill Easy
  • Serves 4 people

Fish, Tumeric & Coconut Milk Curry

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

Utensils required


Tip: Allergy Advice

This dish contains the following allergens: Fish

Recipe tags


  • 1 tbsp Oil
  • 1 Onion (diced)
  • 1 inch Ginger
  • 4-6 Garlic cloves (peeled)
  • 1 Red chilli (chopped finely)
  • 1.5 tbsp Lemongrass paste
  • 1 tbsp Madras curry paste
  • 2 tbsp Tomato puree
  • 1 tbsp Cumin powder
  • 1 tsp Coriander powder
  • 1 tsp Turmeric powder
  • To taste Salt
  • To taste Pepper
  • A handful Coriander (chopped and stems included)
  • 400g tin Coconut milk
  • 450g Fish (I used cod)
  • Juice of 1 Lime
  • 1 tbsp Honey

Cooking mode

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  • Step 1

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

  • Step 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

  • Step 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

  • Step 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

  • Step 5

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

  • Step 6

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