Turmeric Fish Curry

Turmeric Fish Curry

This turmeric paste is so versatile and once it's made and in the fridge, you can create deliciousness like this turmeric fish, coconut & chickpea curry created by Chef Tom Walton

Makes 2 Servings
Total Time 30 Minutes
Difficulty Easy
Container Low-Profile 2.0-litre Container


Turmeric paste - makes 1 cup
  • 200g fresh turmeric, peeled, roughly sliced
  • 60g fresh ginger, peeled, roughly sliced
  • 1 tsp ground cinnamon
  • ½ tsp fresh ground black pepper
  • 3 tbsp coconut or olive oil
  • 1/3 cup water

Fish curry

  • 2 tbsp coconut or olive oil
  • 1 small brown onion, finely diced
  • 2 clove garlic, finely diced
  • flake salt, fresh ground pepper
  • 1 vine ripened tomato, diced
  • 2 tbsp turmeric paste
  • 400ml vegetable stock
  • 300ml coconut milk
  • ½ cup tinned chickpeas, drained, rinsed
  • 250g Ling, hake or monkfish, or any firm white fish, cut into 3-4cm pieces
  • 2 cups English spinach, roughly chopped
  • ½ cup coriander, roughly chopped
  • Juice 1 lime


  1. For the turmeric paste, combine all the ingredients into the Vitamix Ascent 600ml blending cup, screw on the base and blend on high for 1 minute to form a smooth puree.
  2. Pour this into a small pot and cook over a medium heat for 5-7 minutes, whisking, to reduce and thicken then pour that into a jar or container, allow to cool and store in the fridge up to 1 month.
  3. For the curry, place a medium saucepan over a medium/high heat and add the onion, garlic, and good pinch of salt. Cook this for 3 minutes, stirring often, then add the tomato and cook for 3 more minutes to break down. Add the turmeric paste, stir through, then add the vegetable stock and simmer for 4 minutes.
  4. Add the coconut milk and chickpeas and bring to the boil then add the fish and cook gently for 5 minutes before adding the spinach and allow that to wilt through the curry.
  5. Finish with the coriander, lime and serve with steamed rice if desired


Steamed rice to serve

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