Coconut Lime Fish Curry with Jasmine Rice
A tropical and creamy fish curry infused with lime zest and coconut milk, served over fragrant jasmine rice.
Ingredients
Fish
- 1 lb white fish fillets (cod or tilapia work well)
Coconut Milk
- 1 can coconut milk (14 oz)
Lime
- 2 tbsp lime juice
- 1 tbsp lime zest
Rice
- 1 cup jasmine rice
Cooking
- 1 tbsp oil (for cooking)
Aromatics
- 1 onion (chopped)
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
Spices
- 1 tsp curry powder
- Salt and pepper to taste
Garnish
- Fresh cilantro for garnish
Instructions
- Prepare the Rice: Rinse jasmine rice in cold water, then combine with 2 cups water, bring to a boil, cover, and simmer for 15 minutes. Fluff and set aside.
- Sauté Aromatics: Heat oil in a skillet, add chopped onion and sauté until translucent. Stir in garlic and ginger for 1 minute.
- Add Curry Base: Stir in curry powder, coat onions evenly, then pour in coconut milk and simmer.
- Cook the Fish: Add fish fillets to the skillet, cook for 5-7 minutes until opaque and flaky.
- Finish with Lime: Stir in lime juice and zest, season with salt and pepper to taste.
- Serve: Ladle curry over jasmine rice and garnish with fresh cilantro.
Notes
Use the freshest fish available for the best flavor. Frozen fillets work too, just ensure they’re fully thawed.