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Coconut Lime Fish Curry with Jasmine Rice

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A vibrant and comforting fish curry that combines coconut and lime flavors, served with fluffy jasmine rice.

Ingredients

Scale
  • 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
  • 1 cup jasmine rice
  • 2 cups water or fish stock

Instructions

  1. Rinse the jasmine rice under cold water until the water runs clear.
  2. Combine the rinsed rice and 2 cups of water (or fish stock) in a saucepan and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes.
  3. Heat coconut oil in a large pan and sauté the onion until translucent.
  4. Stir in garlic, ginger, and chilies; cook until fragrant.
  5. Add turmeric, cumin, and coriander; toast for 1 minute.
  6. Pour in coconut milk and bring to a gentle simmer.
  7. Season with fish sauce, lime juice, zest, and salt. Let simmer for 5-7 minutes.
  8. Gently add fish fillets to curry; cook for 5-8 minutes until fish is cooked through.
  9. Garnish with cilantro and serve over jasmine rice, with lime wedges on the side.

Notes

Serve with a cucumber salad or green vegetable stir-fry. Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

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

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