Simply Spiced: How to make Mallika Basu's turmeric, lime and ginger cod noodle bowls

For the first recipe in our Simply Spiced series, Mallika Basu whips up a quick minimal-ingredient turmeric dish

In the Standard's new series, Simply Spiced, food writer Mallika Basu will create a recipe centring around a specific spice - from cumin to chilli - each fortnight. In the first instalment, Mallika uses turmeric to make a fragrant and super-easy fish curry.

Cousin of ginger, turmeric is the golden girl of spices. Warm and earthy, it brings a bright yellow glow to dishes but be warned – used in excess it can turn a dish bitter.

There are two kinds of turmeric: the fresh version is better for grating into porridge and spice blends, while the powdered version is more useful as an everyday spice.

Turmeric is lauded for its health properties, which are mostly owing to its high curcumin content. But as with everything, dosage and the state of your health are important for you to see marked benefits.

Importantly, turmeric isn’t easy for your body to absorb, so always consume it with oil and black pepper, both of which help it along. An Indian dish is always a good bet!

Turmeric, lime and ginger cod noodle bowls

Mallika Basu's turmeric, lime and ginger cod noodle bowls
Rob Le Mare

Serves 4

This simple fish curry is a fragrant and aromatic way to enjoy turmeric with all its goodness, and provides a useful base from which to experiment. Add fresh coriander, curry leaves, chillies and bashed lemongrass for a change. I have used cod loin as it holds its shape well, but feel free to use any white meaty fish.

Ingredients

  • 2 tbsp coconut oil
  • 3 large shallots, peeled and sliced
  • 1.5 inches ginger, grated
  • 1 tsp turmeric powder
  • 1 tin coconut milk (75% coconut)
  • 300gm cod loins, cubed
  • Juice of 1 lime
  • Salt and freshly cracked black pepper to finish

Method

Bring the coconut oil to medium heat in a sauté pan. When hot, mix in the shallots and ginger and cook for 10 minutes until golden. Reserve two tablespoons of the mixture for garnish and then stir through the turmeric until well combined.

Pour in the coconut milk and bubble for 10 minutes. Then drop in the cod loins, lower the heat to medium and cook for 10 minutes. Turn the heat off and stir through the lime juice, salt and pepper. Serve on noodles or rice with the reserved shallots and chillies of your choice.

You can find more of Mallika Basu's 'Simply Spiced' recipes here and follow her on Instagram, Twitter and YouTube.

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