Tumeric is a new ingredient that I am obsessed with now. I have actually made this dish three days in a row. Not only does this spice taste wonderful, but it also contains many health benefits.
Tumeric is part of the ginger family, with a vibrant yellow colour. It has long been used in India and South East Asia for approximately 4000 years as a food flavouring, medicine and fabric dye.
There is a large body of research now investigating the health benefits of tumeric which may include anticancer and anti inflammatory benefits as well as potentially being able to delay the onset of Alzheimers disease.
This delicious dish can also be made using chicken instead of fish.
- 1 thumbsize piece of tumeric (if you can’t find fresh tumeric, use 1tsp of powdered tumeric).
- 2 thumbsize pieces of ginger
- 2 cloves garlic
- 1 tbsp olive oil
- 300grams of fish fillets such as flathead, bream or dory
- 1 cup coconut milk
- 1 carrot chopped thinly so that it cooks quickly
- 1 tsp sugar
- 1 tsp fish sauce
- 1 spring onion sliced finely
- 1 cup frozen peas
- Peel the ginger, garlic and tumeric and place in a mortar and pestle or blender.
- Add the fish sauce and sugar.
- Pound or blend to a rough paste. It is ok if it remains slightly chunky.
- Add the olive oil to a large saucepan and turn onto high heat.
- When pan is hot, add the paste and carrot and constantly stir for a minute to release the aromas of the spices.
- Pour a small amount of the coconut milk into the pan to deglaze the pan.
- Stir the bottom of the pan to lift any of the spices from the bottom.
- Place the fish into the pan skin side down if the fish has skin.
- Let cook on high for only 1 minute.
- After one minute turn the temperature down to the lowest setting and flip the fish over on to the other side.
- Place a lid on the pan, and leave to cook for no longer than 10 minutes.
- In the last 2 minutes of cooking, add the sliced shallot and frozen peas.
- Serve with rice, noodles and/or steamed green vegetables.
You might wish to check out our recipe for Coconut Icecream with Ginger and Lemon Grass