This quick coconut lime fish curry packs a tasty punch with tender fish simmered in creamy coconut milk and zesty lime. Serve it over fluffy jasmine rice for a perfect meal!
I love how bright and fresh the flavors are in this dish! Plus, it comes together in no time—great for busy nights when you want something nice without the fuss!
Key Ingredients & Substitutions
Jasmine Rice: This fragrant rice is perfect for soaking up the curry sauce. If you can’t find jasmine rice, basmati is a great alternative, though it has a slightly different flavor.
Coconut Milk: For a lighter option, you can use light coconut milk or even unsweetened almond milk, though the consistency won’t be as creamy. Some people also love using coconut cream for a richer taste.
Fish: I recommend using white fish like cod or tilapia, but if you prefer something firmer, salmon or shrimp works too! If you’re vegetarian, try tofu or chickpeas as a protein substitute.
Spices: Fresh ginger makes a difference in flavor, but you could use ground ginger in a pinch. Feel free to adjust the chili to your liking; if you want less heat, use only half or skip it altogether.
How Do I Keep My Fish from Overcooking?
Cooking the fish gently is key to preventing it from becoming rubbery. Here’s how to ensure it stays tender:
- Use medium to low heat when simmering the curry; too high will toughen the fish.
- Once you add the fish to the curry, cover the pan to trap heat and steam.
- Keep an eye on the cooking time—typically, fish only takes 6-8 minutes depending on thickness. Flake it gently with a fork to check for doneness.
Remember, it’s better to undercook slightly than overcook, as the fish will continue to cook a bit after removing it from the heat!
Easy Coconut Lime Fish Curry with Jasmine Rice
Ingredients You’ll Need:
For the Curry:
- 1 cup jasmine rice
- 1 1/2 cups water
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 red chili (or 1/2 teaspoon red chili flakes), chopped (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 can (14 oz) coconut milk
- Juice and zest of 1 lime
- Salt to taste
- 1 lb (450g) white fish fillets (such as cod, tilapia, or halibut), cut into chunks
- Fresh cilantro (coriander) leaves, chopped, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This delightful coconut lime fish curry with jasmine rice will take about 30 minutes of total time. You’ll spend about 15-20 minutes prepping and cooking the curry and rice, making it a perfect option for a quick weeknight meal.
Step-by-Step Instructions:
1. Cooking the Jasmine Rice:
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine the rice with 1 1/2 cups water. Bring it to a boil over high heat, then reduce the heat to low, cover with a lid, and let it simmer for about 15 minutes, or until all the water is absorbed and the rice is tender. Once done, remove from heat and let it sit covered to keep warm.
2. Sautéing the Aromatics:
While the rice is cooking, heat the vegetable oil in a large skillet or saucepan over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes, or until it becomes translucent and slightly soft. This helps to build a flavorful base for your curry!
3. Adding the Flavorings:
Next, add the minced garlic, grated ginger, and chopped chili to the sautéed onion. Cook for an additional 1-2 minutes, stirring frequently, until fragrant and the garlic starts to soften. Make sure not to burn the garlic!
4. Toasting the Spices:
Stir in the turmeric, ground coriander, and cumin, cooking for about 30 seconds to toast the spices and release their flavor. This step enhances the aroma of your curry!
5. Bringing in the Coconut Milk:
Pour in the coconut milk and stir well to combine all the ingredients, bringing the mixture to a gentle simmer. You should see bubbles forming around the edge of the pan.
6. Adding Lime and Seasoning:
Now, add the lime zest and lime juice, then season with salt to taste. Stir everything together and let the flavors meld for a minute or two.
7. Cooking the Fish:
Carefully add the chunks of fish fillets to the bubbling coconut curry, spooning some sauce over the top. Cover the skillet and let it simmer gently for around 6-8 minutes, or until the fish is cooked through and flakes easily with a fork. Be gentle while stirring to keep the fish intact!
8. Final Touches:
Taste the curry and adjust the seasoning as needed. If you prefer a bit more tang, add more lime juice!
9. Serving the Dish:
To serve, dish out the jasmine rice into bowls and pour the coconut lime fish curry over the top. Garnish with freshly chopped cilantro and serve with lime wedges on the side for an extra burst of freshness.
Enjoy your flavorful and creamy coconut lime fish curry paired perfectly with fluffy jasmine rice!
Frequently Asked Questions (FAQ)
Can I Use Frozen Fish for This Recipe?
Absolutely! Just make sure to thaw the fish completely in the fridge overnight or in a sealed bag submerged in cold water before cooking. This will ensure even cooking and prevent any excess moisture from affecting the curry’s texture.
How Should I Store Leftover Curry?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove or in the microwave, adding a splash of coconut milk if needed to refresh the sauce’s consistency.
Can I Make This Dish Spicier?
Of course! If you want more heat, consider adding more chopped red chili or a pinch of cayenne pepper. You can also serve sliced fresh chili on top as a garnish for those who like it hot!
What Can I Substitute for Jasmine Rice?
If jasmine rice isn’t available, basmati rice is a great substitute! For a low-carb option, you could also serve the curry over cauliflower rice or steamed vegetables.