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Coconut Lime Fish Curry with Jasmine Rice

Coconut Lime Fish Curry with Jasmine Rice for a Bold Dinner

This Coconut Lime Fish Curry with Jasmine Rice is a quick and flavorful dinner that transports you to a tropical paradise.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian, Seafood, Tropical
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Curry
  • 1 lb white fish fillets Mild in flavor, can substitute with firm tofu for vegetarian
  • 1 cup coconut milk Can use light coconut milk for a lighter option
  • 2 tablespoons coconut oil or olive oil Essential for sautéing
  • 1 medium onion, finely chopped Shallots can be substituted
  • 2 cloves garlic, minced Garlic powder can be a substitute
  • 1 inch ginger, grated Ground ginger can be used in its place
  • 1-2 green chilies, slit Adjust amount based on spice tolerance
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander powder
  • 1 tablespoon fish sauce or soy sauce Use soy sauce for vegan option
  • 1 lime, juice and zest Essential for flavor
  • Salt, to taste
  • Fresh cilantro leaves, for garnish
For the Jasmine Rice
  • 1 cup jasmine rice Aromatic base for the curry
  • 2 cups water or fish stock Using fish stock adds flavor

Equipment

  • medium saucepan
  • Large pan
  • cutting board
  • knife

Method
 

Step-by-Step Instructions for Coconut Lime Fish Curry with Jasmine Rice
  1. Rinse 1 cup of jasmine rice under cold water until the water runs clear. Let it drain while preparing the cooking liquid.
  2. In a medium saucepan, combine the rinsed jasmine rice with 2 cups of water or fish stock. Bring to a vigorous boil, reduce heat, cover, and let simmer for about 15 minutes.
  3. In a large pan, heat 2 tablespoons of coconut oil over medium heat. Add the onion and sauté for about 5 minutes until translucent.
  4. Add the minced garlic, grated ginger, and slit green chilies. Cook for 2-3 minutes until fragrant.
  5. Add the ground turmeric, ground cumin, and coriander powder to the pan. Toast for about 1 minute.
  6. Pour in 1 cup of coconut milk and bring to a gentle simmer. Allow to simmer for about 5 minutes.
  7. Stir in 1 tablespoon of fish sauce or soy sauce, along with lime juice and zest. Season with salt and simmer for another 5-7 minutes.
  8. Gently place the fish fillets into the sauce, cover and cook for 5-8 minutes until the fish is opaque and flakes easily.
  9. Remove from heat and garnish with fresh cilantro leaves. Serve over jasmine rice with lime wedges.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 50gProtein: 30gFat: 20gSaturated Fat: 15gPolyunsaturated Fat: 5gCholesterol: 70mgSodium: 700mgPotassium: 600mgFiber: 2gSugar: 3gVitamin C: 10mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 2 days. If freezing, make sure to leave out the rice.

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