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Coconut and Turmeric Fish Curry with Rainbow Rice

Coconut and Turmeric Fish Curry with Rainbow Rice

“Turmeric is really popular now and this is due to it’s anti inflammatory qualities and health properties. This is a lovely coconutty fresh and colourful curry that is great with rainbow rice”

By Sophie Michell, Merchant Gourmet Well-being Chef

  • Serves 2

  • 30 Minutes

  • 2 pans

  • Proficient

Suitable for dairy-free


  • 1 x 250g pouch Merchant Gourmet Simply Cooked Rainbow Rice
  • 400g of white fish (monkfish is great, but any white fish works)
  • 1 onion
  • 2 garlic cloves
  • 1 red chilli (green top cut off)
  • 2” piece of ginger, peeled
  • 1 tablespoon coconut oil
  • 1/2 tsp black mustard seeds
  • 1/2 fenugreek
  • a few dried curry leaves
  • 1/2 tsp turmeric
  • 200ml coconut milk
  • 100ml stock
  • Lime juice
  • Fresh coriander leaves


1.Place the ginger, onion, chilli and garlic in a blender and blitz into a fine paste

2.Heat up the oil and add to a wide and shallow saucepan

3.Add the mustard seeds, fenugreek, curry, turmeric and curry leaves and fry for about 4 minutes until the aroma is released

4.Add the ginger, onion, garlic and chilli mix, cook for 5 more minutes whilst stirring and then add the coconut milk and stock. Bring to the boil and simmer for 5 minutes on a low heat

5.Finally add the fish, cook for 5 more minutes, season, and add the lime juice

6.Heat the Wholegrain Rice and Lentils in a pan with a dash of water and serve with the curry. Sprinkle with fresh coriander leaves

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