Lime Coconut Fish Curry
Dive into the vibrant flavors of this zesty Lime Coconut Fish Curry, a perfect fusion of creamy tropical coconut and citrusy lime with tender, flaky fish fillets. This quick and easy recipe comes together in just 40 minutes, featuring a fragrant blend of spices like turmeric, cumin, and coriander, balanced with fresh ginger and garlic for a warm, aromatic base. The richness of coconut milk is elevated with a burst of lime zest and juice, creating a tangy, silky sauce that pairs beautifully with steamed rice. Garnished with fresh cilantro and optional green chili for a touch of heat, this dish is a perfect weeknight dinner or an impressive centerpiece for entertaining. Whether you’re cooking with cod, halibut, or tilapia, this one-pan curry guarantees a restaurant-quality meal right at home.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams white fish fillets (e.g., cod, halibut, or tilapia)
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 400 milliliters coconut milk
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon red chili powder
- 200 milliliters fish stock or water
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 small green chili, sliced (optional)
Instructions
Cut the fish fillets into bite-sized pieces and set them aside. Zest and juice the lime, keeping them separated.
In a large pan or skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Add the ground turmeric, cumin, coriander, and chili powder to the pan. Stir well to coat the onion in the spices and cook for 1 minute to toast the spices.
Pour in the coconut milk and fish stock, stirring to combine. Bring the mixture to a gentle simmer.
Add the lime zest, lime juice, salt, and sugar to the pan. Stir and taste the curry, adjusting the seasoning if needed.
Gently add the prepared fish pieces to the curry. Simmer on low heat for 8-10 minutes, or until the fish is just cooked through and flaky.
Sprinkle in the chopped cilantro and sliced green chili (if using). Stir gently and remove from heat.
Serve the lime coconut fish curry hot over steamed rice, garnished with extra cilantro, if desired.
Nutrition Facts
Calories |
983 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.4 g | 44% | |
| Saturated Fat | 5.5 g | 28% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 258 mg | 86% | |
| Sodium | 3079 mg | 134% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 39.3 g | ||
| Protein | 109.5 g | 219% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 246 mg | 19% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 2394 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
