Turmeric ginger coconut fish curry
Ingredients
- 1 tbsp olive oil
- 2 onions finely sliced
- thumb-sized piece of ginger grated
- ½ tbsp turmeric
- 1 tbsp garam masala
- ½ tsp cayenne
- 325ml light coconut milk
- 400g boneless and skinless cod loin cut into chunks
- 300g frozen peas
- 300g sugar snap peas
- 400g brown basmati rice cooked, to serve
- 1 red chilli finely sliced
- 1 lime cut into wedges, to serve
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