Description
A comforting coconut lime fish curry paired with fragrant jasmine rice, perfect for busy weeknights and gatherings.
Ingredients
- Fish fillets (cod or tilapia)
- 1 cup jasmine rice
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch fresh ginger, minced
- 2-3 tablespoons curry powder
- Juice of 1 lime
- Lime zest
- Fresh cilantro for garnish
- Vegetables (bell peppers or snap peas, optional)
- Salt, to taste
- Oil for sautéing
Instructions
- Rinse jasmine rice under cold water to remove excess starch. Cook according to package instructions.
- In a pan, heat oil and sauté the chopped onion, minced garlic, and ginger until fragrant.
- Stir in the curry powder and cook for another minute.
- Pour in the coconut milk and bring to a simmer.
- Add fish fillets and cook for 5-7 minutes until fish is opaque and flakes easily.
- Stir in lime juice and zest, adjusting seasoning with salt as needed.
- If desired, add chopped vegetables and cook until just tender.
- Serve the curry over jasmine rice, garnished with fresh cilantro.
Notes
Feel free to experiment with different vegetables or proteins to customize this dish.