Turmeric, Ginger and Chilli Fish Curry

The fish is gently simmered in a creamy coconut and tomato-based sauce, full of warming Indian inspired aromatics and spices.

Meal Prep


  • Cook the curry sauce. 
  • Cook the rice.
  • Add the fish.
  • Steam the broccoli. 
  • Add the broccoli to the curry sauce. 
  • Garnish with fresh coriander and roasted cashews.
  • Serve up and enjoy!


  • As with all of our recipes, the amount of spice you use is up to you. This recipe calls for a whole chilli but if you don’t like a spicy curry you can remove the white pith and ribs of the chilli as that is where the heat comes from (not actually the seeds which you might have been told before).

  • Cooking the spices for a few minutes before adding the remaining ingredients helps to deepen its flavour.
  • We have used a delicate fish (Tarakihi) which means it doesn't need to be simmer in the sauce for long. However, if you are using a firmer fish it can simmer in the sauce for 20 minutes.

Meal prep guide - if you followed the meal prep guide you would have already made the spice mix and chopped the broccoli.

This recipe serves four, if you’re cooking for two simply halve the recipe. To reduce food waste and half empty tins you could use the full tin of coconut cream and add 3 Tbsp of tomato paste to the sauce instead of a tin of chopped tomatoes. 

  • 1 Tbsp coconut oil 
  • 1 brown onion (finely chopped) 
  • 3 cloves garlic (crushed) 
  • 1 Tbsp ginger (grated) 
  • 1 chilli (finely sliced) 
  • 1 tsp mustard seeds
  • 2 tsp turmeric powder 
  • 1 tbsp curry powder 
  • 400ml coconut cream 
  • 400g tinned chopped tomatoes
  • 600g white fish fillets, we used Tarakihi (cut in half or in thirds, depending on the size of the fillets) 
  • 1 ½ cups basmati rice
  • 1 head broccoli (cut into small florets) 
  • 1 cup coriander
  • ⅓ cup roasted cashews
  • Salt and pepper 
  1. Heat the coconut oil in a pot or saute pan over medium heat. Add the onion and let cook for 5 minutes or until they start to soften.
  2. Add the garlic, ginger and spices and cook for a few minutes until fragrant.
  3. Add the coconut cream and chopped tomatoes, then bring to a boil before reducing to a gentle simmer for 10 minutes allowing the sauce to develop in flavour and thicken.
  4. Meanwhile, cook the rice as per the packet instructions.
  5. After 10 minutes, add the fish and cook until cooked through and flakes easily with a fork, about 5-7 minutes; season with salt and pepper.
  6. Steam the broccoli for 3-4 minutes or until cooked through but still has a nice crunch (al dente).
  7. Add the broccoli to the curry and lightly stir to coat in the curry sauce.
  8. Garnish with some fresh coriander and roasted cashews, serve alongside the rice.


  • Swap out the broccoli for green beans.


  • Swap out the white fish for prawns. 
  • For a vegetarian option, swap out for a tin of chickpeas or our Crispy Tofu.