Description
A flavorful Coconut Lime Fish Curry made with fresh ingredients, served over fluffy jasmine rice, perfect for any occasion.
Ingredients
- 1 lb white fish fillets (cod or tilapia)
- 1 can (14 oz) coconut milk
- 2 tbsp lime juice
- 1 tbsp lime zest
- 1 cup jasmine rice
- 1 tbsp oil (for cooking)
- 1 onion (chopped)
- 2 garlic cloves (minced)
- 1 inch ginger (minced)
- 1 tsp curry powder
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Prepare the rice: Rinse the jasmine rice in cold water until it runs clear to remove excess starch. In a pot, combine the rice with 2 cups of water, bring it to a boil, reduce the heat to low, cover, and simmer for about 15 minutes until cooked. Fluff with a fork and set aside.
- Sauté the aromatics: In a large skillet, heat the oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and ginger, cooking for an additional minute until fragrant.
- Add the curry base: Sprinkle in the curry powder and stir to coat the onions evenly. Pour in the coconut milk and let it come to a gentle simmer.
- Cook the fish: Carefully add the white fish fillets into the skillet, allowing them to cook in the creamy sauce. Cook for about 5-7 minutes or until the fish is opaque and flakes easily with a fork.
- Finish with lime: Stir in the lime juice and lime zest, seasoning with salt and pepper to taste.
- Serve: Ladle the fish curry over the jasmine rice and garnish with fresh cilantro for that fresh pop!
Notes
For a more robust sauce, simmer coconut milk slightly longer before adding fish. Adjust curry powder for desired spice level.