Turmeric, ginger & coconut fish curry

Delicious and the house smelt amazing too !! Will definitely make again.

Didn't have the coconut milk so really started from the recipe. Used as curry base for the lemon ginger fried tilapia. Added can of green beans because curry only had onions and fish. The beans were yummy

This is a nice light curry but there isn't much depth to it compared to other curries I have made. The fish cooks perfectly! Would make again with some tweaks to the spices and maybe add some other veggies as well.

This was such an easy curry to make, and the fish was extremely tender. Brilliant.

Delicious - used barramundi, improvised a bit. Added some dried chilli powder, curry powder, sweetened yoghurt and cumin.

After reading comments that it was bland I made a few changes Used 2 tsp of ground ginger instead of fresh Doubled turmeric 2tbsp curry powder (instead of garam masala) Full fat coconut milk, didn't add the water 1 cup of frozen peas 150g of sugarsnap peas Fried the finely diced chilli with the onions rather than adding at end Added a sprinkling of coriander (optional)

After reading the reviews about it being bland I used full fat coconut milk. I also added curry powder, grated ginger & garlic, & carrots. Once the fish was cooked I added lemon juice & Greek yogurt. The family liked it.

Really bland. Not worth making, I threw away the spare portion.