Coconut Lime Dream Fish Curry with Jasmine Rice
Recipe Introduction
Ever stared into your fridge wondering what to cook? Fancy a flavour explosion? Our Coconut Lime Fish Curry with fragrant jasmine rice is just the ticket! It's dead easy and packed with sunshine flavours.
What's the Big Deal? A Sneak Peek
This isn't just any Fish Curry . It's a vibrant journey. Inspired by southeast asia, this Fish Dinner is both healthy and incredibly tasty.
The magic happens when tender White fish curry with coconut milk meets zingy lime and warm ginger.
Quick and Easy Goodness
This Coconut Lime Fish Curry recipe is super quick. You'll be tucking in around 45 minutes. The result? Four generous servings of pure deliciousness. Perfect for a mid-week treat!
Why You'll Love This Recipe
This Easy fish curry recipe offers a host of benefits. For starters, it’s an excellent source of lean protein thanks to the fish.
The Kerala Style Fish Masala is low-calorie. It's also a fantastic way to get your Omega-3s. Ideal for a quick Quick Fish Curry or special occasion.
What sets it apart is the harmonious blend of flavours. This turns the Thai coconut fish curry into a symphony that dances on your palate.
I promise you won't regret it. Now, let's gather those ingredients!
Alright, let's get cracking! We're diving into Coconut Lime Fish Curry with fragrant Jasmine Rice. This is like sunshine on a plate, even when it's pouring outside!
Ingredients & Equipment
Let's talk about what you need to nail this easy fish curry recipe . Don't worry, it's all pretty straightforward. I'll give you the lowdown on the good stuff, and where you can sneak in some swapsies if you're in a pinch.
Main Ingredients: Your Shopping List
Okay, here’s what you need. Grab a pen, because you don’t want to miss anything!
- Coconut oil: 1 tbsp (15 ml)
- Onion (finely chopped): 1 large (approx. 1 cup / 150g)
- Garlic (minced): 2 cloves (approx. 1 tsp / 5g)
- Ginger (grated): 1 inch (2.5 cm) (approx. 1 tbsp / 15g) - Fresh ginger is king!
- Red chilli (chopped): 1 (deseed for less heat)
- Red bell pepper (sliced): 1 (approx. 1 cup / 150g)
- Ground coriander: 1 tsp (5 ml)
- Ground cumin: 1/2 tsp (2.5 ml)
- Turmeric powder: 1/4 tsp (1.25 ml)
- Coconut milk (full fat): 1 can (13.5 oz / 400 ml) - Honestly, full fat is the way to go for a creamy Kerala style fish masala .
- Fish or chicken stock: 1 cup (240 ml)
- Fish sauce: 2 tbsp (30 ml)
- Lime juice (fresh): 1 tbsp (15 ml) - Fresh is always best, you know?
- Soy sauce: 1 tbsp (15 ml) - I prefer low sodium.
- White fish (cod, haddock, snapper): 1 lb (450g) , cut into chunks. Make sure your fish dinner uses firm white fish!
- Coriander (chopped): 1/4 cup (60 ml)
- Lime wedges: 1 , for serving
- Jasmine rice: 1.5 cups (300g) , rinsed
- Water: 2.25 cups (530 ml)
For the fish, quality matters. Look for fillets that are firm, moist, and don't smell too fishy. Good quality fish will make a huge difference to your white fish curry with coconut milk .
Seasoning Notes: Aromatic Boosters
This Thai coconut fish curry gets its magic from spices. The coriander, cumin, and turmeric are non-negotiable. They give it that lovely warmth.
The chilli adds a kick. The ginger and garlic create a beautiful aromatic base, like the foundations of a good fragrant fish curry with jasmine rice .
No fish sauce? No worries. Soy sauce will do in a pinch, but it won’t have that oomph . For those who like lime and ginger fish curry , don't be shy with either!
Equipment Needed: Bare Essentials
Right, you won't need a fancy kitchen to whip up this quick fish curry .
- Large skillet or wok
- Medium saucepan with lid
- Measuring cups and spoons
- Knife and cutting board
- Grater.
If you don’t have a fancy grater, a normal one will do just fine. Honestly, just get stuck in, and don't be afraid to get your hands dirty!
Right then, let's get down to business! We're doing Coconut Lime Fish Curry with jasmine rice. This isn't your nan's fish dinner , mind you.
It's a flavour explosion! It's like a Thai coconut fish curry and a Kerala Style Fish Masala had a baby.
And you get a bowl of sunshine, sorted!
Getting Your Ducks in a Row: Prep Steps
First, mise en place , yeah? Get all your bits and bobs prepped and ready. Chop the onion, mince the garlic, and grate the ginger.
Honestly, having everything prepped will save you a right faff later. For the easy fish curry recipe , it's essential!
Time saving tip? Chop all the veggies at once. I do it while the kettle boils for my tea. Two birds, one stone, innit? Don't forget, knives are sharp! Keep your fingers out of the way.
We want a tasty fish curry , not a trip to A&E.
Cooking Up a Storm: step-by-step Process
Here's how we turn this into a fragrant fish curry with jasmine rice .
- Cook the rice. Simmer for 15 minutes after bringing to a boil. Fluff it with a fork. Sorted.
- Heat the coconut oil in your skillet. Add onion. Cook until softened. This takes around 5 minutes .
- Chuck in the garlic, ginger, and chilli. Fry for 1 minute . Your kitchen should smell amazing.
- Stir in the pepper and spices. Cook for another minute .
- Pour in the coconut milk and stock. Simmer gently, stirring now and again.
- Season with fish sauce, lime juice, and soy sauce. Give it a taste, and adjust to your liking.
- Gently add the fish. Cook for just 3- 5 minutes , until it flakes easily. Don't overcook it! You'll get a rubbery fish curry and no one wants that.
- Garnish with fresh coriander. Serve hot over the rice with lime wedges. Done!
Ace It Like a Pro: Pro Tips
Want a shortcut? Use a pre-made curry paste. I won't tell anyone. For a quick fish curry , it can be a lifesaver.
Common mistake? Overcooking the fish! Honestly, it happens to the best of us. Just keep a close eye on it.
Want to get ahead? You can chop the veggies earlier in the day. The sauce can even be made a day in advance. Just add the fish right before serving. So easy!.
A little extra lime and ginger fish curry , and You’ve officially become a curry boss! Enjoy this wonderful white fish curry with coconut milk !.
Now you're cooking! And that's a proper winner of a fish dinner .
Recipe Notes: Nailing Your Coconut Lime Fish Curry with Style
Honestly, this Coconut Lime Fish Curry recipe is pretty straightforward. But even the easiest fish curry recipe benefits from a few insider tips, you know? Think of this as the extra nudge you need to make it absolutely banging .
So, let's dive in!
Serving Suggestions: From Plate to Palate Perfection
Right, first impressions matter. Plating this Kerala Style Fish Masala is about balance. Picture this: a mound of fluffy jasmine rice, the fragrant fish curry with jasmine rice ladled generously on top, and a sprinkle of fresh coriander.
Bam! For sides, I reckon steamed broccoli or a cool cucumber salad works a treat. Oh, and don't forget the lime wedges! A squeeze of lime really brightens everything up.
Storage Tips: Keepin' it Fresh, Mate
Got leftovers? Lucky you! This Thai coconut fish curry keeps well. Pop it in an airtight container and it'll be good in the fridge for up to 3 days.
When reheating, gently warm it on the stovetop or in the microwave. If you are brave enough, you can freeze it, but the texture of the fish might change a bit.
Reheat it slowly to maintain its texture.
Variations: Your Curry, Your Rules
Fancy a change? You bet! Want a vegetarian version? Swap the fish for chickpeas or tofu. Easy peasy! For a lime and ginger fish curry with extra heat, add a pinch of red pepper flakes.
And for those who are gluten-free, use tamari instead of soy sauce. Don't be afraid to experiment with this white fish curry with coconut milk
Nutrition Basics: Goodness in Every Bite
This fish dinner isn't just delicious, it's good for you too! Each serving packs a punch of protein and healthy fats from the coconut milk.
Plus, the fish is loaded with omega-3 fatty acids. It's a guilt free way to enjoy a tasty, quick fish curry .
Roughly, you're looking at around 450 calories per serving.
Honestly, don't overthink it. Just get in the kitchen, have some fun, and enjoy the process. This Coconut Lime Fish Curry with Jasmine Rice is forgiving.
Even if you make a slight boo-boo, it'll still taste amazing. Now get cooking!
Frequently Asked Questions
What kind of fish works best in this Coconut Lime Fish Curry with Jasmine Rice?
For this dish, you'll want to use a firm white fish that won't fall apart easily during cooking. Cod, haddock, or snapper are all excellent choices. Avoid delicate fish like sole, as they tend to disintegrate in the curry sauce.
Can I make this Coconut Lime Fish Curry with shrimp or chicken instead of fish?
Absolutely! This recipe is quite versatile. Shrimp works wonderfully and only needs a few minutes to cook through. For chicken, use diced chicken breast and cook it until it's no longer pink and the juices run clear before adding the coconut milk about 5-7 minutes.
How do I store leftover Coconut Lime Fish Curry with Jasmine Rice? Does it keep well?
Yes, it keeps fairly well! Store the curry and rice separately in airtight containers in the refrigerator. The curry should be good for up to 3 days. When reheating, ensure the fish is heated through thoroughly and don't reheat more than once. Freezing is possible, but the texture of the fish may change slightly.
I'm not a fan of spicy food. How can I make this Coconut Lime Fish Curry with less heat?
No worries, mate! The easiest way to reduce the heat is to remove the seeds from the red chilli before chopping it. You can also use a milder chilli variety, or simply omit the chilli altogether. Remember, you can always add a pinch of red pepper flakes after it's cooked if someone wants a bit more of a kick.
Can I use light coconut milk instead of full fat coconut milk for the Coconut Lime Fish Curry?
You can, but be aware that the curry won't be as rich and creamy. Full fat coconut milk provides a much better texture and flavour. If you do use light coconut milk, consider adding a tablespoon of coconut cream (the thick part that separates in a can of full fat coconut milk) at the end for extra richness.
Is there a good vegetarian substitute for the fish sauce in this Coconut Lime Fish Curry with Jasmine Rice?
For a vegetarian alternative to fish sauce, try using soy sauce or tamari (for a gluten-free option). However, the flavour won't be exactly the same, as fish sauce has a distinct umami taste.
You could also add a few drops of mushroom soy sauce for a deeper flavour profile, to replicate the umami flavour a little better.
Coconut Lime Dream Fish Curry With Jasmine Rice
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 |
|---|---|
| Fat | 25g |
| Fiber | 20g |
