Coconut ginger cod curry with peas and sugar snaps
Lalkila Kitchen · Curries · Seafood · Fish · Contemporary cooking
A fish and vegetable supper built around coconut milk and pantry spices. Keep the simmer gentle after the cod goes in so the chunks stay intact. Plain rice gives the sauce somewhere to go.
Ingredients
- 1 tablespoon oil
- 2 onions, sliced
- 2.5 cm ginger, grated
- 1/2 tablespoon turmeric
- 1 tablespoon garam masala
- 1/2 teaspoon cayenne, or less to taste
- 325 ml light coconut milk
- 100 ml water
- 400 g boneless cod, in chunks
- 300 g frozen peas
- 300 g sugar snap peas
- Salt to taste
- Rice and lime wedges, to serve
Method
- Soften onions in oil. Add ginger and spices and stir briefly.
- Pour in coconut milk and water; simmer gently until the onions are tender and sauce is fragrant.
- Add cod and both peas. Cook gently until the vegetables are ready and fish reaches 63°C/145°F, with opaque flesh that flakes easily. Avoid vigorous stirring.
- Season and serve with rice and lime.
Cooking notes
Contains fish. Check for stray bones. Adjust the cayenne to your household; the turmeric quantity comes from the source and gives a pronounced colour.
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Source and adaptation
Adapted from Liberty Mendez's Turmeric, ginger & coconut fish curry, Good Food, May 2021. Temperature: FoodSafety.gov. Read the original recipe.
This is an editorial adaptation, not a recipe kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references.