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.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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)

Directions

Step 1

Cut the fish fillets into bite-sized pieces and set them aside. Zest and juice the lime, keeping them separated.

Step 2

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.

Step 3

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 4

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.

Step 5

Pour in the coconut milk and fish stock, stirring to combine. Bring the mixture to a gentle simmer.

Step 6

Add the lime zest, lime juice, salt, and sugar to the pan. Stir and taste the curry, adjusting the seasoning if needed.

Step 7

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.

Step 8

Sprinkle in the chopped cilantro and sliced green chili (if using). Stir gently and remove from heat.

Step 9

Serve the lime coconut fish curry hot over steamed rice, garnished with extra cilantro, if desired.

Nutrition Facts

Serving size	(1356.7g)

Amount per serving	% Daily Value*
Calories	982.7

Total Fat 34.4g	0%
Saturated Fat 5.5g	0%
Polyunsaturated Fat 16.8g
Cholesterol 258.5mg	0%
Sodium 3078.6mg	0%
Total Carbohydrate 65.9g	0%
Dietary Fiber 5.6g	0%
Total Sugars 39.3g
Protein 109.5g	0%

Vitamin D 1000IU	0%
Calcium 246.5mg	0%
Iron 6.3mg	0%
Potassium 2394.1mg	0%

*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.

Source of Calories

Fat: 30.6%

Protein: 43.3%

Carbs: 26.1%