Fish Curry with Ginger & Turmeric

I grew my own turmeric and ginger this year and was looking for recipes where they played a bigger role than just a small teaspoonful and found this recipe for Fish Curry with Ginger & Turmeric. It is easy to make and very tasty. Use a firm white fish and add whatever vegetables you have to hand. You can adjust the spiciness to your taste by adding more or less cayenne pepper and chilli.

1 tbsp olive oil
1 onion
thumb-sized piece of ginger
½ tbsp turmeric
1 tbsp garam masala
½ tsp cayenne pepper
325ml light coconut milk
400g boneless, skinless fish (I used hoki)
300g frozen peas
300g frozen beans
400g basmati rice, cooked
Salt and pepper to taste
1 red chilli, (optional)
1 lime, cut into wedges, to serve

Finely slice the onion (and chilli if using); grate the ginger and turmeric; and cut the fish into chunks.

Heat the oil in a large saucepan over a medium heat, then fry the onion for 8 mins until translucent. Stir in the ginger and spices, and cook for another minute. Pour in the coconut milk and 100ml water, stir, then simmer for 10 mins.

Add the fish and vegetables, and simmer for 5 mins until the fish is flaky. Serve with the rice and garnish with sliced chilli and lime wedges.