Description
Coconut Lime Fish Curry
Ingredients:
2 fillets of white fish (e.g., cod or tilapia)
1 can (400 ml) coconut milk
2 tbsp red curry paste
1 tbsp olive oil
2 cloves garlic, minced
1 small onion, finely chopped
1 tsp ginger, grated
1 lime (juice and zest)
1 red chili, sliced (optional)
Fresh cilantro, chopped
Salt and pepper to taste
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Instructions:
1. Prepare the Base:
Heat olive oil in a skillet over medium heat. Sauté garlic, onion, and ginger until fragrant.
2. Add Curry Paste:
Stir in the red curry paste and cook for 1-2 minutes to release the flavors.
3. Incorporate Coconut Milk:
Pour in the coconut milk and stir well. Bring to a gentle simmer.
4. Add Fish:
Season the fish fillets with salt and pepper. Place them gently into the skillet, spooning the sauce over them. Cover and let cook for 7-10 minutes or until the fish is flaky.
5. Finish with Lime:
Add lime juice and zest, then stir to combine. Adjust seasoning if needed.
6. Serve:
Garnish with sliced chili and fresh cilantro. Serve hot with steamed rice or naan bread.
A creamy, tangy delight perfect for a cozy dinner!
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure all ingredients are prepped: mince garlic, finely chop the onion, grate ginger, zest and juice the lime, and slice the chili. Pat the fish fillets dry and season lightly. In a large skillet or shallow pan, heat the olive oil over medium heat. Add the onion and cook for 3-4 minutes until softened. Add the garlic and ginger, sautéing for another minute until fragrant. Stir in the curry paste, coating the aromatics, and cook for a full 2 minutes to deepen the flavor. Slowly pour in the coconut milk, stirring constantly to create a smooth, unified sauce. Bring to a very gentle simmer—do not boil.
Once simmering, carefully nestle the seasoned fish fillets into the sauce. Spoon sauce over the top, cover the skillet, and reduce heat to medium-low. Cook for 7-10 minutes. The fish is done when it flakes easily with a fork and is opaque throughout. Turn off the heat. Gently stir in the fresh lime juice and zest. The residual heat will warm it through without curdling the coconut milk.
Serving Suggestions
This curry is best served immediately. For a complete meal, spoon it over a bed of steamed jasmine rice or basmati rice to soak up the creamy sauce. It also pairs wonderfully with warm naan bread or roti for dipping. For a low-carb option, serve alongside cauliflower rice or zucchini noodles. A simple side of sautéed greens like spinach or bok choy complements the rich flavors beautifully.
How-to Summary
Sauté onion, garlic, and ginger. Toast curry paste. Add coconut milk and simmer. Add seasoned fish fillets, cover, and cook until flaky. Finish with lime juice and zest. Garnish and serve.
Frequently Asked Questions
Can I use a different protein? Yes, shrimp, scallops, or even chicken thighs work well. Adjust cooking time accordingly.
How can I make it spicier or milder? Control heat by adjusting the amount of curry paste and fresh chili. For milder, use yellow curry paste.
Is there a substitute for canned coconut milk? For a lighter version, use light coconut milk, but the sauce will be less creamy.
How do I store and reheat leftovers? Store in an airtight container for up to 2 days. Reheat gently on the stovetop over low heat to prevent the fish from breaking apart.
Can I make this ahead of time? You can prepare the sauce base ahead, but add and cook the fish just before serving for the best texture.
Common Mistakes to Avoid
- Boiling the coconut milk after adding it, which can cause it to separate or become oily.
- Overcooking the fish, making it tough and rubbery. It should just flake.
- Not cooking the curry paste long enough before adding liquid, resulting in a raw, harsh flavor.
- Adding lime juice while the sauce is at a high boil, which can lead to curdling.
- Stirring the fish vigorously once added; handle gently to keep fillets intact.
Conclusion
This Coconut Lime Fish Curry is a stunning yet approachable dish that brings restaurant-quality flavor to your home kitchen. The harmony of creamy coconut, aromatic curry, and bright lime creates a truly memorable meal. By following the detailed steps and avoiding common pitfalls, you’ll achieve a perfectly flaky fish in a luxuriously flavorful sauce every time. It’s a versatile recipe that promises to become a cherished favorite for busy weeknights and special occasions alike.