Go Back
–+ servings
Coconut Lime Fish Curry with Jasmine Rice

Coconut Lime Fish Curry with Jasmine Rice That Dances on Your Palate

Enjoy a vibrant Coconut Lime Fish Curry with Jasmine Rice that transports your taste buds to tropical shores.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Seafood
Cuisine Tropical
Servings 4 servings
Calories 450 kcal

Equipment

  • Medium saucepan
  • large pan

Ingredients
  

For the Curry

  • 1 lb white fish fillets choose from cod, tilapia, or snapper
  • 1 cup coconut milk adds a creamy, rich base
  • 2 tablespoons coconut oil or olive oil for cooking
  • 1 medium onion, finely chopped brings sweetness and depth
  • 2 cloves garlic, minced for aromatic flavor
  • 1 inch ginger, grated adds warmth and spice
  • 1-2 green chilies, slit adjust according to spice preference

For the Spices

  • 1 teaspoon ground turmeric imparts color and earthy notes
  • 1 teaspoon ground cumin adds warmth and nutty flavor
  • 1 teaspoon coriander powder provides fresh, citrusy flavor
  • 1 tablespoon fish sauce or soy sauce for seasoning
  • 1 juice and zest of lime for tangy brightness
  • salt, to taste to enhance flavors

For Serving

  • fresh cilantro leaves for garnish
  • 1 cup jasmine rice fragrant base for curry
  • 2 cups water or fish stock for cooking rice

Instructions
 

Step‑by‑Step Instructions

  • Rinse the jasmine rice under cold water until the water runs clear, then drain well.
  • In a saucepan, combine the rinsed jasmine rice with water or fish stock. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes.
  • Heat coconut oil in a large pan. Add chopped onion and sauté for 5 minutes until translucent.
  • Stir in garlic, ginger, and chilies. Cook for 2-3 minutes until aromas fill the kitchen.
  • Add turmeric, cumin, and coriander. Stir for about 1 minute until fragrant.
  • Pour in coconut milk and stir. Let it simmer gently.
  • Add fish sauce (or soy sauce), juice, and zest of lime. Adjust salt and let it simmer for 5-7 minutes.
  • Add fish fillets to the simmering curry. Cook for 5-8 minutes until fish is opaque.
  • Garnish with fresh cilantro leaves and serve hot over jasmine rice.

Notes

Store leftovers in an airtight container. Reheat gently to maintain flavor and texture.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 50gProtein: 25gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 1.5mg
Keyword Coconut Lime Fish Curry, Curry, Jasmine Rice, quick dinner, Seafood, Tropical Flavors
Tried this recipe?Let us know how it was!