Coconut Ginger Fish Curry with Lime
This Coconut Ginger Fish Curry with Lime is a vibrant warming dish that combines tender white fish with the richness of coconut milk the zing of fresh ginger and the brightness of lime. It’s fragrant slightly spicy and incredibly satisfying—perfect for cozy weeknights or when you want something flavorful but easy. The creamy curry sauce is soaked up beautifully by rice or naan and it’s packed with wholesome ingredients and bold taste in every bite.
Time Required:
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
1 lb white fish fillets (like cod halibut or tilapia)
1 can (14 oz) coconut milk
1 tbsp fresh ginger grated
1 tbsp garlic minced
1 onion chopped
1 bell pepper diced
1 cup diced tomatoes (fresh or canned)
1 tbsp curry powder
1 tsp turmeric
Salt and pepper to taste
1 tbsp lime juice (plus wedges for garnish)
1 tbsp oil (coconut or olive oil)
Fresh cilantro chopped (for garnish)
Instructions:
Sauté the aromatics:
Heat oil in a large pan over medium heat. Add chopped onion and bell pepper. Cook for 3–4 minutes until softened. Add garlic and ginger cook 1 more minute.
Add the spices:
Stir in curry powder turmeric salt and pepper. Let cook for 1 minute to bloom the spices.
Simmer the sauce:
Add tomatoes and coconut milk. Stir well and bring to a gentle simmer.
Cook the fish:
Nestle the fish fillets into the sauce. Cover and simmer on low for about 10–12 minutes or until the fish is cooked through and flakes easily.
Finish with lime:
Squeeze in lime juice stir gently and adjust seasoning if needed.
Garnish and serve:
Sprinkle with fresh cilantro and serve hot with rice naan or over steamed veggies.
Tips:
Use Firm White Fish
– Cod halibut or mahi-mahi hold up well in the curry without falling apart.
Don’t Overcook the Fish
– Simmer just until the fish flakes easily with a fork to keep it moist and tender.
Enhance the Flavor
– Add a splash of fish sauce or a teaspoon of brown sugar to balance the richness.
Fresh Ginger is Key
– Grate it finely to fully infuse the sauce with warm zesty flavor.
Simmer Gently
– Avoid boiling once the coconut milk is added to keep the sauce smooth and creamy.
Variations:
Add More Veggies
– Toss in baby spinach green beans or zucchini for added texture and color.
Make It Spicier
– Stir in chili flakes fresh chopped chili or a spoon of red curry paste.
Try Shrimp or Chicken
– Swap out the fish for shrimp or sliced chicken breast if you prefer.
Coconut-Free Option
– Use cashew cream or light cream with a bit of water and lime for a dairy alternative.
Serve It Different Ways
– This curry is delicious over jasmine rice cauliflower rice or scooped up with naan.
Questions and Answers
1. Can I use frozen fish?
– Yes just thaw it completely and pat dry before cooking to prevent excess water in the curry.
2. What type of coconut milk is best?
– Use full-fat coconut milk for a rich creamy sauce. Light coconut milk can be used for a lighter version but the curry will be thinner.
3. Can I make this curry ahead of time?
– Yes the sauce can be made ahead but add the fish just before serving to keep it fresh and flaky.
4. How do I store leftovers?
– Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid overcooking the fish.
5. Is this curry gluten-free?
– Yes as long as all ingredients (especially store-bought ones like curry powder) are certified gluten-free.
Nutrition Info (Per serving – approx. 4 servings)
Calories: 350
Protein: 28g
Fat: 22g
Carbohydrates: 10g
Fiber: 2g
Sugar: 4g
Sodium: 380mg
(Note: Values may vary based on the type of fish and coconut milk used.)
Conclusion
This Coconut Ginger Fish Curry with Lime is a wholesome vibrant dish that delivers restaurant-quality flavor in just 30 minutes. It’s light yet comforting rich with coconut and perfectly balanced with fresh ginger and a splash of lime. Whether you’re cooking for a cozy night in or impressing guests it’s a go-to recipe that’s both nourishing and satisfying.