Florencia Baldini Last Updated on January 11, 2026This turmeric coconut fish has quietly become that dinner in our house — the one we keep coming back to when we want something comforting, flavour-packed, but still light enough for the evening. Alan and I have genuinely been making this on repeat, and I’m not exaggerating when I say it’s been his most requested dish of the past month.
It’s the kind of recipe that feels a little different from your usual weeknight dinner, without being complicated or heavy. One pan for the fish, fluffy rice on the side, and big, warm flavours from turmeric, cumin and coriander wrapped up in creamy coconut milk. It’s simple, nourishing and seriously satisfying — buonissimo.
What I love most is how effortlessly this ticks all the boxes: high in protein, easy to make, and light enough to enjoy in the evening without feeling overly full. The fish gently cooks in the coconut milk, soaking up all that spiced, fragrant flavour, while staying beautifully tender.
A High-Protein Dinner That Still Feels Light
Fish is such an underrated protein source for quick dinners. This dish is naturally high in protein, thanks to the white fish, while staying low in heaviness. It’s the kind of meal that leaves you feeling nourished and satisfied rather than weighed down — perfect for evenings when you want real food, not a food coma.
Pairing it with basmati rice keeps things balanced, but the star is very much the one-pan fish. No complicated sauces, no extra steps — just clean, bold flavours doing their thing.
Why I Love Using Basa
You can absolutely make this with any white fish you enjoy — cod, haddock, pollock, hake all work well. That said, basa is my go-to, and for good reason. It’s incredibly affordable, has a firm, meaty texture that won’t fall apart while cooking, and it absorbs flavour beautifully. It’s basically made for this kind of gently simmered, coconut-based dish, soaking up every bit of that golden, spiced sauce.
How To Make It
Step 1
Finely chop the onion and garlic. Try to keep the pieces quite small and even so they soften quickly and almost “melt” into the sauce later. If any onion bits are a little bigger, just give them an extra quick chop now because this is what makes the base taste rich and sweet.
Step 2
Cut the fish into chunky, bite-sized pieces. Aim for similar sizes so everything cooks evenly and stays juicy. Pat the fish dry with kitchen roll if it looks wet, then set it aside while you start the sauce.
Step 3
Warm a drizzle of oil in a large non-stick pan over medium heat. Add the onion and cook for a few minutes until it starts to soften, then add the garlic and cook for 30 seconds, just until fragrant. Sprinkle in the spice mix and stir well so the onions get fully coated. Keep cooking for another minute or two, stirring often, until it smells really toasted and the pan looks a deep golden colour.
Step 4
Pour in only half of the coconut milk first and stir it through to create a thick, spiced base. This is important because it keeps enough liquid for later, and it stops the sauce from drying out too quickly. Add the fish pieces and gently turn them in the sauce so they’re coated. Turn the heat down low, pop the lid on, and let it cook gently until the fish is just cooked through. Keep it low and slow here so the fish stays tender.
Step 5
Add the remaining coconut milk and gently stir around the fish without breaking it up. This loosens the sauce into that creamy, silky texture. Let it bubble very gently on low for a minute or two, still keeping it calm, not a rapid boil, so the sauce stays smooth and the fish stays in nice chunks.
Step 6
Take the pan off the heat and add the toppings right before serving. Scatter over the raisins, toasted flaked almonds, and fresh coriander so you keep all the colour, the coriander stays fresh, and the almonds stay crunchy. Serve straight away while it’s creamy and golden.
You can enjoy this turmeric coconut fish with some simply cooked veg on the side, but the best match by far is fluffy basmati rice, which soaks up that golden, creamy sauce perfectly.
Tips & Hacks
- Use coconut milk in two stages: Adding only half of the coconut milk at the start is essential. The fish absorbs a lot of liquid as it cooks — if you add it all at once, you’ll be left with very little sauce. Finish with the remaining coconut milk to bring everything together.
- Cook gently with the lid on: Keep the heat low and cook the fish with the lid on so it stays tender, juicy and cooks evenly without breaking apart.
- Add toppings just before serving: Finish with raisins, coriander and toasted almonds right before serving to keep the colours vibrant, the herbs fresh and the almonds crunchy.
- Gentle heat matters: Avoid high heat — a slow, gentle simmer gives you the best texture and flavour.
Swaps
Fridge: Store leftovers in an airtight container for up to 2 days. Reheat gently on the hob or in the microwave.
Storage
Fridge: Store leftover roast chicken in an airtight container for up to 3 days.
Freezer: Shred the meat and freeze for up to 2 months for easy meals later.
The Best Side Dishes For This Roast
- Honey Glazed Carrots
- Garlic Parmesan Crusted Potatoes
- Roasted Carrots & Halloumi Salad
- Maple Roasted Brussels Sprouts with Cranberries and Pecans
Turmeric Coconut Fish (One-Pan, High-Protein Dinner)
Video
Ingredients
- 250 g basa fillets, or any white fish, cut into chunks
- 200 ml canned light coconut milk
- 10 g fresh coriander leaves, chopped
- 20 g raisins
- 20 g flaked toasted almonds
- 3 garlic cloves, finely chopped
- 1 yellow onion, finely chopped
- drizzle oil, for the pan
Spice mix
- 1 tsp turmeric
- ½ tsp coriander
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp salt
Instructions
- Add the rice and 200ml water to a large saucepan and bring to the boil over medium-high heat. Once the surface is gently bubbling and a little foamy, turn the heat down to low, cover with a lid and cook for 13 minutes. Don’t stir and don’t lift the lid. The water should be fully absorbed (tilt the pan to check). Remove from the heat and leave to rest for 10 minutes, still covered. Uncover, fluff with a fork (or rice paddle), and set aside.
- Heat a non-stick pan over medium heat. Add a drizzle of oil, then add the onion, garlic and spices. Cook for a few minutes, stirring often, until the onion is soft and translucent.
- Pour in half of the coconut milk and warm it through for 1–2 minutes, just until it’s gently steaming.
- Add the white fish, then cover with a lid and cook gently for 6–10 minutes (depending on thickness), until the fish is opaque and flakes easily. Avoid stirring too much so the fish stays in nice chunks.
- Once most of the coconut milk has been absorbed into the fish, pour in the remaining coconut milk and heat through for 1–2 minutes.
- Serve warm over the rice, then top with raisins, flaked almonds and coriander.