Description
A vibrant and fragrant Coconut Lime Fish Curry served over fluffy jasmine rice. This dish combines tender white fish simmered in a creamy coconut milk sauce infused with lime, aromatic spices, and fresh herbs, perfect for a flavorful and comforting meal.
Ingredients
Scale
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
Rice
- 1 cup jasmine rice
- 2 cups water or fish stock
Instructions
- Prepare the rice: Rinse the jasmine rice under cold water until the water runs clear. This removes excess starch and helps the rice become fluffy during cooking.
- Cook the rice: In a medium saucepan, combine the rinsed jasmine rice and 2 cups of water or fish stock. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let simmer for about 15 minutes, until rice is tender and liquid absorbed. Fluff with a fork and set aside.
- Sauté onions: While the rice cooks, heat coconut oil in a large pan over medium heat. Add finely chopped onion and sauté until translucent, about 5 minutes.
- Add aromatics: Stir in minced garlic, grated ginger, and slit green chilies. Cook an additional 2-3 minutes until fragrant.
- Add spices: Sprinkle ground turmeric, cumin, and coriander powder into the pan, stirring well to combine with the aromatics. Cook for about 1 minute to toast the spices slightly.
- Simmer curry base: Pour in the coconut milk and stir to combine. Allow the mixture to gently simmer.
- Season curry: Add fish sauce or soy sauce, lime juice, and lime zest. Adjust salt to taste. Simmer for 5-7 minutes until sauce slightly thickens.
- Cook the fish: Gently add fish fillets to the curry, submerging them in the sauce. Cook for 5-8 minutes, until fish is cooked through and flakes easily.
- Garnish: Remove from heat and sprinkle fresh cilantro leaves on top.
- Serve: Spoon the coconut lime fish curry over jasmine rice. Optionally, serve with extra lime wedges for added zest.
Notes
- Adjust the number of green chilies to control the spiciness of the curry.
- Fish stock can add extra depth of flavor to the rice but water works fine.
- Use firm white fish fillets like cod or snapper for best results.
- You can substitute fish sauce with soy sauce to keep it vegetarian-friendly.
- Fresh lime juice should be added at the end to preserve its bright flavor.
- Cook fish gently to avoid breaking fillets apart in the curry.
