Easy Coconut Lime Fish Curry with Jasmine Rice
This coconut lime fish curry is a light, fragrant, and satisfying dish that combines flaky white fish with creamy coconut milk, fresh lime, and aromatic spices. Served with fluffy jasmine rice, it’s a cozy weeknight dinner that’s ready in under 30 minutes and dairy-free.
Time
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2–3
Ingredients
For the Fish Curry:
400g white fish fillets (cod, tilapia, haddock, or snapper), cut into 2-inch pieces
1 tbsp olive oil or coconut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tsp fresh ginger, grated
1 tsp ground turmeric
1 tsp mild curry powder (or Madras curry powder for a warm kick)
1/2 tsp ground coriander (optional)
1 can (400ml) coconut milk
Zest of 1 lime
Juice of 1 lime (plus more for serving)
Salt and black pepper, to taste
2 tbsp chopped fresh cilantro or parsley
1 cup baby spinach (optional for a veggie boost)
Chili flakes (optional, for heat)
For the Jasmine Rice:
1 cup jasmine rice
2 cups water
Pinch of salt
Instructions
1. Cook the Jasmine Rice
Rinse rice until water runs clear.
In a saucepan, bring 2 cups water and a pinch of salt to boil.
Add rice, stir, reduce heat to low, cover and simmer for 12–15 minutes or until water is absorbed.
Let rest, covered, 5 min, then fluff with a fork.
2. Start the Curry Base
Heat oil in a wide skillet or saucepan over medium heat.
Add chopped onion and sauté 3–4 minutes until soft.
Add garlic and ginger; sauté 1 minute until fragrant.
3. Add Spices & Coconut Milk
Stir in turmeric, curry powder, and coriander. Toast 30 seconds.
Pour in coconut milk and stir well. Bring to a gentle simmer.
4. Add Fish
Nestle in fish pieces. Cover and simmer gently for 6–8 minutes or until fish is opaque and flakes easily.
Add lime zest and juice. Stir gently.
Add spinach now if using; stir to wilt.
5. Season & Serve
Taste and season with salt, pepper, and more lime juice as needed.
Garnish with chopped cilantro or parsley.
Serve hot over jasmine rice, with lime wedges on the side.
Notes & Tips
Fish options: Use firm white fish that holds shape. Salmon also works beautifully!
Thicker sauce? Simmer uncovered for a few extra minutes or mash some fish gently into the sauce.
Add veggies: Bell peppers, zucchini, or baby spinach can be stirred in for extra color and nutrition.
No rice? Serve with quinoa or warm flatbread.
Curry powder: Adjust spice level with a mild or spicy blend; add chili flakes only if you want heat.
Frequently Asked Questions
Q: Can I use frozen fish?
A: Yes—thaw completely and pat dry before adding to the sauce to prevent excess liquid.
Q: Is this spicy?
A: Not by default. You control the heat! Leave out chili flakes or spicy curry powder for a mild version.
Q: Can I make it ahead?
A: Yes! Reheat gently on the stove. Best eaten within 2 days to preserve fish texture.
Q: Is it dairy-free and gluten-free?
A: Yes to both! Naturally dairy- and gluten-free.
Nutritional Information
Calories: ~490
Protein: 30g
Carbs: 40g
Fat: 25g (mostly from coconut)
Fiber: 3g
Sodium: Moderate (adjust salt to preference)