Sure! Here’s a recipe for Coconut Lime Fish Curry with Jasmine Rice:
Ingredients:
For the Fish Curry:
- 1 lb white fish fillets (like cod, tilapia, or halibut), cut into bite-sized pieces
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 1 tablespoon curry powder
- 1/2 teaspoon ground turmeric
- 1 can (14 oz) coconut milk
- 1/2 cup fish or vegetable broth
- 1 tablespoon lime juice (fresh)
- 1 teaspoon lime zest
- 1 teaspoon sugar (optional)
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
For the Jasmine Rice:
- 1 cup jasmine rice
- 2 cups water
- Pinch of salt
Instructions:
1. Cook the Jasmine Rice:
- In a medium pot, rinse the jasmine rice under cold water until the water runs clear.
- Add 2 cups of water and a pinch of salt to the rice, and bring it to a boil.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes.
- Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.
2. Prepare the Fish Curry:
- Heat the oil in a large pan over medium heat.
- Add the chopped onion and cook for about 3-4 minutes until softened.
- Add the garlic and ginger, cooking for another minute until fragrant.
- Stir in the curry powder and turmeric, cooking for another 30 seconds.
- Pour in the coconut milk and fish broth, stirring to combine.
- Bring to a simmer and let it cook for 5 minutes.
- Add the fish pieces to the pan and cook for 5-7 minutes, or until the fish is cooked through and flakes easily.
- Stir in the lime juice, lime zest, and sugar (if using). Taste and adjust with salt and pepper if needed.
3. Serve:
- Spoon the jasmine rice onto plates.
- Top with the coconut lime fish curry.
- Garnish with freshly chopped cilantro and a wedge of lime on the side.
Enjoy your Coconut Lime Fish Curry with Jasmine Rice! It’s a perfect balance of rich coconut flavor with the bright freshness of lime, and the fish is wonderfully tender.
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