Description
A vibrant and creamy Coconut Lime Fish Curry that transports you to tropical shores, served over fluffy jasmine rice.
Ingredients
- 1 lb white fish fillets (cod or tilapia preferred)
- 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. In a pot, combine the rice with 2 cups of water, bring to a boil, reduce heat, cover, and simmer for about 15 minutes until cooked. Fluff with a fork and set aside.
- Sauté 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 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.
Notes
For extra flavor, consider adding vegetables like bell peppers or snap peas. Adjust lime and salt to taste for preferred flavor intensity.
