Coconut Lime Fish Curry with Jasmine Rice
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
For the Curry:
- 1 ½ lbs (700 g) firm white fish (such as cod, halibut, or snapper), cut into large chunks
- 2 tbsp olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 red bell pepper, thinly sliced
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp ground coriander
- 1 small red chili, finely chopped (optional, for heat)
- 1 (14 oz / 400 ml) can coconut milk
- ½ cup low-sodium chicken or vegetable broth
- Juice and zest of 1 large lime
- 2 tsp brown sugar (optional, for balance)
- 1 tbsp fish sauce or soy sauce
- Salt and freshly ground black pepper, to taste
- 2 tbsp fresh cilantro (coriander leaves), chopped
- Lime wedges, for serving
For the Jasmine Rice:
- 1 ½ cups jasmine rice
- 2 ½ cups water
- ½ tsp salt
- 1 tsp butter or coconut oil (optional, for extra fragrance)
Instructions
1. Cook the Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear to remove excess starch. In a medium saucepan, combine rice, water, salt, and butter (if using). Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for about 15 minutes, or until the rice is tender and water is fully absorbed. Remove from heat and let it rest, covered, for 5 minutes before fluffing with a fork.
2. Prepare the Curry Base
While the rice cooks, heat olive or coconut oil in a large skillet or deep pan over medium heat. Add the chopped onion and sauté for 3–4 minutes until translucent and fragrant. Stir in the garlic, ginger, and sliced red bell pepper, and cook another 2 minutes until softened.
3. Add Spices and Simmer
Sprinkle curry powder, turmeric, ground coriander, and chili into the pan. Stir well for about 30 seconds to bloom the spices and release their aroma. Pour in the coconut milk and broth, stirring to combine everything into a silky, golden sauce. Bring the mixture to a gentle simmer.
4. Flavor and Balance
Add the lime zest, lime juice, brown sugar (if using), and fish sauce or soy sauce. Taste the sauce and adjust seasoning as desired — adding more lime juice for tang, or more fish sauce for depth. Let the sauce simmer for 5 minutes to thicken slightly and allow the flavors to meld.
5. Add the Fish
Gently nestle the chunks of fish into the simmering curry sauce. Spoon some of the sauce over the top of the fish, then cover the pan and cook for about 6–8 minutes, or until the fish flakes easily with a fork. Avoid stirring too much to prevent the fish from breaking apart.
6. Finish and Serve
Sprinkle the chopped cilantro over the curry. Serve immediately over fluffy jasmine rice, with extra lime wedges on the side for squeezing.
Tips for the Perfect Curry
- Choose firm fish: Cod, halibut, or mahi-mahi hold their shape well in curry. Avoid delicate fish that can fall apart easily.
- Add vegetables: You can mix in baby spinach, green beans, or zucchini during the last few minutes for extra color and nutrition.
- For a creamy twist: Add a tablespoon of plain yogurt or coconut cream just before serving.
- Make it spicy: Stir in a teaspoon of red curry paste or an extra chili for a fiery version.
Serving Suggestions
This dish pairs beautifully with steamed jasmine rice, naan bread, or even coconut cauliflower rice for a lighter meal. A crisp cucumber salad or mango chutney on the side adds a fresh contrast to the creamy, tangy curry.
Why You’ll Love It
Every bite of this Coconut Lime Fish Curry bursts with tropical warmth — the creaminess of coconut milk, the brightness of lime, and the aromatic spices create a restaurant-quality meal at home. It’s comforting yet refreshing, light yet full of flavor, making it a perfect weeknight favorite that tastes like an island getaway.
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