Description
A vibrant and flavorful Coconut Lime Fish Curry featuring tender white fish fillets simmered in a creamy coconut milk sauce infused with fresh lime, aromatic spices, and herbs, served over fluffy jasmine rice. This easy-to-make curry combines tropical and zesty flavors in a comforting dish perfect for weeknight dinners or entertaining guests.
Ingredients
Scale
For the Fish Curry
- 1 lb (450g) white fish fillets (such as cod, tilapia, or snapper)
- 1 cup coconut milk
- 2 tablespoons coconut oil or olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1 –2 green chilies, slit (adjust according to spice preference)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon coriander powder
- 1 tablespoon fish sauce or soy sauce
- Juice and zest of 1 lime
- Salt, to taste
- Fresh cilantro leaves, for garnish
For the Jasmine Rice
- 1 cup jasmine rice
- 2 cups water or fish stock
Instructions
- Prepare the Jasmine Rice: Rinse the jasmine rice under cold water until the water runs clear to remove excess starch, ensuring a fluffy texture. Combine the rinsed rice with 2 cups of water or fish stock in a medium saucepan. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and set aside.
- Sauté Aromatics: While the rice cooks, heat the coconut oil in a large pan over medium heat. Add the finely chopped onion and sauté until translucent, approximately 5 minutes, building the base flavor for the curry.
- Add Garlic, Ginger, and Chilies: Stir in the minced garlic, grated ginger, and slit green chilies. Cook for an additional 2 to 3 minutes, stirring often, until fragrant and well combined with the onions.
- Toast Spices: Sprinkle in the ground turmeric, ground cumin, and coriander powder. Mix thoroughly to coat the aromatics, cooking for about 1 minute to slightly toast the spices and enhance their flavors.
- Simmer Coconut Milk: Pour the coconut milk into the pan and stir to combine. Bring the mixture to a gentle simmer to begin forming the curry sauce.
- Season the Curry: Add the fish sauce or soy sauce, lime juice, and lime zest to the simmering sauce. Taste and adjust salt as needed. Let the curry simmer gently for 5 to 7 minutes, allowing it to thicken slightly and deepen in flavor.
- Cook the Fish: Carefully nestle the fish fillets into the simmering curry, ensuring they are mostly submerged in the sauce. Cook gently for 5 to 8 minutes, or until the fish is opaque and flakes easily when tested with a fork.
- Finish and Garnish: Remove the pan from the heat once the fish is cooked through. Garnish the curry with fresh cilantro leaves for a burst of color and freshness.
- Serve: Spoon the coconut lime fish curry over the prepared jasmine rice. Offer extra lime wedges on the side for added zing, serving immediately while warm.
Notes
- Adjust the number of green chilies to control the curry’s heat level.
- Fish stock can be used as a cooking liquid for the rice to enhance seafood flavor, or water for a lighter option.
- Use firm white fish for best texture and to hold up well during cooking.
- For a dairy-free and vegan option, substitute fish sauce with soy sauce or tamari, and use tofu instead of fish.
- Leftovers can be refrigerated for up to 2 days and gently reheated on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Southeast Asian
Keywords: Coconut lime fish curry, jasmine rice, white fish curry, Southeast Asian curry, coconut milk fish recipe, easy fish curry, spicy fish curry
