Fish with ginger and coconut curry




Prep Time


Cook Time

A colourful and warming meal on a winter evening. Serve with rice.



For the fish with ginger and coconut curry

  • 4 skinless, boneless fillets white fish
  • Garlic salt and ground black pepper, to taste
  • 2 spring onions
  • Cooking oil, for frying
  • 2 carrots — julienned
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon red curry paste
  • 1 teaspoon ground turmeric
  • 400ml can coconut milk
  • 1 cup frozen peas — defrosted
  • 60g baby spinach


For the fish with ginger and coconut curry

  • Season the fish with garlic salt and pepper. Set aside.
  • Chop the spring onions, reserving the green parts for a garnish.
  • Heat oil in a large pan and stir-fry the carrots and the white parts of the spring onions until starting to soften.
  • Add the ginger, red curry paste and turmeric and stir with a wooden spoon for about 2 minutes until aromatic.
  • Add the coconut milk and simmer for a few minutes.
  • Add the peas and spinach and cook for another few minutes.
  • Heat a little oil in another pan and pan-fry the fish until cooked through. If your fish fillets are thick, pan-fry until golden brown then place the pan in the oven at 180°C (160°C fan bake) until they are cooked through.
  • Serve the fish on a bed of curry sauce, garnished with the green parts of the spring onions.