Turmeric fish curry with green rice

The rich turmeric flavour plays deliciously with the freshness of lemongrass and ginger in this delicate fish curry.

  • 45 mins preparation
  • Serves 4
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  • ½ teaspoon cumin seeds
  • 1 stalk fresh lemon grass, white part only, sliced thinly
  • 3 coriander stems, roots trimmed, leaves reserved
  • 2 cm piece fresh ginger, peeled, chopped coarsely
  • ½ teaspoon ground turmeric
  • 2 teaspoons grated palm sugar
  • 1½ tablespoons fish sauce
  • 2 teaspoons vegetable oil
  • 1 medium onion (150g), sliced thinly
  • 400 ml can coconut milk
  • 2 cups (500ml) fish stock
  • 2 tablespoons lime juice
  • 4 x150g skinless snapper fillets
  • 2 fresh long green chillies, sliced thinly
  • lime wedges, to serve
Green basmati rice
  • 1 cup (200g) basmati rice, rinsed
  • 2 teaspoons vegetable oil
  • 1 clove garlic, crushed
  • 150 grams baby spinach leaves
  • 1 cup (120g) frozen peas
  • ½ cup fresh coriander leaves


  • 1
    Make green basmati rice.
  • 2
    Cook cumin seeds in a small frying pan over medium heat, stirring, for 1 minute or until toasted lightly.
  • 3
    Pound lemon grass, coriander roots and ginger into a paste using a mortar and pestle. Add turmeric, toasted cumin seeds, palm sugar and 1 tablespoon of the fish sauce; pound until well combined.
  • 4
    Heat oil in a deep frying pan over medium heat; cook paste, stirring, for 1 minute or until fragrant. Add onion; cook, stirring, for 5 minutes or until softened. Stir in coconut milk, stock and lime juice. Bring to the boil, then reduce heat to low-medium.
  • 5
    Carefully add snapper to pan; cook, covered, for 8 minutes or until fish is just cooked through. Stir in remaining fish sauce.
  • 6
    Top snapper and sauce with chilli and reserved coriander leaves. Serve with green basmati rice and lime wedges.
Green basmati rice
  • 7
    Place rice and 1 litre (4 cups) water in a medium saucepan over high heat; bring to the boil. Reduce heat to low; cook for 12 minutes or until rice is tender. Drain well. Heat oil in same pan over medium heat; cook garlic, stirring, for 1 minute or until fragrant. Add spinach and peas; cook, stirring, for 1 minute or until spinach is wilted. Add coriander and rice; cook, stirring, until well combined. Season to taste.


You can use long-grain rice instead of basmati, if you like.

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