Golden Turmeric Coconut Fish Curry

Tender white fish and creamy coconut milk come together in this fragrant, golden curry. Just Fresh Turmeric Juice adds earthy warmth, while lime juice gives the sauce a bright finish. Serve with steamed rice to soak up every spoonful.

Ingredients

  • 600g firm white fish, such as hoki, snapper or cod, cut into large chunks

  • 1 tbsp neutral oil

  • 1 brown onion, finely diced

  • 3 garlic cloves, crushed

  • 1 tbsp fresh ginger, grated

  • 3 tbsp Just Fresh Turmeric Juice

  • 1 tsp ground cumin

  • 1 tsp ground coriander

  • ½ tsp chilli flakes, optional

  • 400ml coconut milk

  • 200g chopped tomatoes

  • 100ml vegetable or fish stock

  • 1 tbsp Just Fresh Lime Juice

  • 1 tsp brown sugar

  • Salt and black pepper, to taste

  • Fresh coriander, to serve

  • Steamed jasmine or basmati rice, to serve

Method

  1. Heat the oil in a large frying pan over medium heat. Add the onion and cook for 5 minutes until softened.

  2. Add the garlic, ginger, cumin, ground coriander and optional chilli flakes. Cook for 1 minute until fragrant.

  3. Stir through the Just Fresh Turmeric Juice, then add the coconut milk, tomatoes, stock and brown sugar. Bring to a gentle simmer.

  4. Nestle the fish pieces into the sauce. Cover and simmer gently for 5–7 minutes, or until the fish is opaque and flakes easily. Avoid stirring too much so the pieces stay intact.

  5. Gently stir through the Just Fresh Lime Juice and season with salt and black pepper.

  6. Finish with fresh coriander and serve with steamed rice.

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