Name: Coconut Lime Fish Curry with Jasmine Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Tropical
Ingredients: 1 cup jasmine rice; 2 tablespoons coconut oil; 1 onion, chopped; 2 cloves garlic, minced; 1 inch ginger, minced; 2 tablespoons curry powder; 1 can (400ml) coconut milk; 500g fish fillets (cod or tilapia); Juice and zest of 1 lime; Fresh cilantro, for garnish; Salt, to taste; Optional vegetables (bell peppers or snap peas)

Description

A tropical-inspired dish that combines creamy coconut milk and zesty lime with tender fish and fluffy jasmine rice.

Ingredients

1 cup jasmine rice
2 tablespoons coconut oil
1 onion, chopped
2 cloves garlic, minced
1 inch ginger, minced
2 tablespoons curry powder
1 can (400ml) coconut milk
500g fish fillets (cod or tilapia)
Juice and zest of 1 lime
Fresh cilantro, for garnish
Salt, to taste
Optional vegetables (bell peppers or snap peas)

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Instructions

Rinse the jasmine rice until the water runs clear. Cook according to package instructions.
Heat coconut oil in a large pan over medium heat. Sauté chopped onion, minced garlic, and ginger until fragrant.
Add curry powder and stir for a minute.
Pour in coconut milk and bring to a gentle simmer.
Place fish fillets in the pan and cook for 5-7 minutes until opaque and flaky.
Stir in lime juice and zest, adjusting the seasoning with salt if needed.
Serve the curry over jasmine rice, garnishing with fresh cilantro.

Notes

For variations, incorporate different spices or swap jasmine rice with cauliflower rice. Store leftovers in an airtight container for up to three days.