Cod, turmeric, ginger and coconut curry
This delicious cod curry is packed with turmeric, an extraordinary, health-benefiting golden spice
- Prep: 5 mins
- Cook: 20 mins
- Total: 25 mins
- Serves: 2
I’m a huge fan of spices, both for their fantastic flavour and for their anti-inflammatory properties. Turmeric, however, is worth a very special mention.
Turmeric’s secret weapon for athletes lies in its active compound, curcumin. Known for its potent anti-inflammatory and antioxidant properties, curcumin helps reduce exercise-induced muscle damage and inflammation.
This can not only alleviate post-workout soreness but also speed up the recovery process.
In addition to this, turmeric has been linked to better cardiovascular health, improved brain function, better gut-health and preventing and treating cancer.
If that’s not enough to persuade you to include it in your diet, it can also reduce the symptoms of both osteo and rheumatoid arthritis.
To get the best bang for your buck when eating turmeric, it’s important to eat it with black pepper. This is because consuming the two together helps the absorption of the curcumin.
Try this rich, comforting and creamy Cod, turmeric, ginger and coconut curry.
A mouthwatering and relatively mild combination of spices, this curry is an excellent source of protein, omega-3s, and served with brown basmati rice, slow-releasing carbohydrate. Enjoy!
Ingredients
- 1 tbsp rapeseed oil
- 1 onion,
- 1 tsp black mustard seeds
- 1 tsp fresh turmeric,
- 2cm fresh ginger,
- 1 large clove garlic,
- 1/4 tsp cayenne pepper
- 1 tsp ground cumin
- 2 tsps garam masala
- 1 x 400ml tin coconut milk
- 2 pieces cod loin
- 200g green beans or frozen peas
- Juice of 1 lime
- Handful fresh coriander
- 1 red chilli,
- To serve
- Basmati rice
Methods
-
Step 1
Heat the oil in a large ovenproof dish, and over a medium heat sauté the onion. Stir in the mustard seeds, turmeric, ginger, garlic, cayenne pepper, cumin and garam masala and cook very gently for 3-4mins.
-
Step 2
Add the coconut milk. Bring to the boil, then reduce to a simmer and cook for 10mins.
-
Step 3
Add the cod and the beans or peas and cook for 5mins or until the cod and vegetables are just cooked through.
-
Step 4
Finish off with a good squeeze of lime juice, scatter with coriander and chopped chilli. Serve with basmati rice.
3 twists on your turmeric curry
Go full vegan
Just swap the cod for a vegan alternative. Add cubed tofu or mushrooms at step 3.
Add some heat
At step 2 add 2-3 red finger chillies. Leave them whole but slit lengthways with a sharp knife.
Make it meaty
Not a fan of fish but want the protein? Swap for cubed chicken thigh. Add at step 2 and cook for an extra 5mins.
Kate Percy
Sports nutrition cook and author 
