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Coconut Lime Fish Curry with Jasmine Rice

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A bright, fragrant dish combining creamy coconut milk with zesty lime and tender fish, perfect for a light yet comforting meal.

Ingredients

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  • 1 cup jasmine rice
  • 2 cups water or fish stock
  • 2 tablespoons coconut oil or olive oil
  • 1 finely chopped onion
  • 2 cloves minced garlic
  • 1 inch grated ginger
  • 1–2 slit green chilies
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1 cup coconut milk
  • 1 tablespoon fish sauce or soy sauce
  • Juice and zest of 1 lime
  • Salt to taste
  • 1 lb (450g) white fish fillets
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. Combine the rinsed rice and water or fish stock in a saucepan, bring to a boil, reduce heat, cover, and simmer for 15 minutes.
  3. Heat coconut oil in a pan over medium heat and sauté the onion until translucent (about 5 minutes).
  4. Stir in garlic, ginger, and green chilies, cooking until fragrant (2-3 minutes).
  5. Sprinkle in turmeric, cumin, and coriander, stirring for an additional minute.
  6. Pour in the coconut milk and bring to a gentle simmer.
  7. Add fish sauce, lime juice, zest, and salt, simmering for 5-7 minutes until thickened.
  8. Gently add the fish fillets, cooking for 5-8 minutes until cooked through.
  9. Remove from heat, garnish with cilantro, and serve over jasmine rice with lime wedges.

Notes

Adjust spice level by modifying the number of chilies. For a richer flavor, use fish stock instead of water for cooking rice.

Nutrition

Find it online: https://pinrecipezbylinaa.com/coconut-lime-fish-curry-jasmine-rice/

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