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Tropical Bliss Coconut Lime Fish Curry Recipe to Savor - Featured Image

Tropical Bliss Coconut Lime Fish Curry Recipe to Savor

Learn how to make delicious Coconut Lime Fish Curry. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

  • 1 tablespoon vegetable oil (or coconut oil for extra flavor)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1-inch piece fresh ginger, grated
  • 1–2 green chilies, sliced (adjust to your heat preference)
  • 1 tablespoon curry powder (choose a mild or medium blend)
  • 1 teaspoon ground turmeric
  • 1 can (14 oz) coconut milk, full-fat for creaminess
  • 1 cup fish or vegetable stock
  • 2 medium limes, zested and juiced
  • 1 pound firm white fish fillets (like cod, tilapia, or halibut), cut into chunks
  • 1 cup cherry tomatoes, halved
  • 1 small bunch fresh cilantro, roughly chopped
  • Salt to taste
  • Freshly ground black pepper, to taste

Substitution tips: Don’t have fish on hand? Firm tofu or chickpeas make great plant-based swaps that soak up the curry flavors beautifully. If you can’t find fresh lime, bottled lime juice works—just use a little less to avoid overpowering the dish.

Instructions

  1. Heat the oil in a large skillet or deep pan over medium heat. When the oil shimmers, add the chopped onion and sauté until soft and translucent, about 5 minutes. This step always reminds me of how my mom’s kitchen smelled when she caramelized onions for her famous tomato sauce—simple beginnings with big flavor.
  2. Add the minced garlic, grated ginger, and sliced green chilies to the pan. Stir for about 1-2 minutes until fragrant. If your kitchen is anything like mine, this is the moment the kids peek in, curious about the spicy smells.
  3. Sprinkle in the curry powder and turmeric, stirring constantly for 30 seconds to toast the spices. This little step makes a huge difference, waking up the flavors and creating that signature curry aroma.
  4. Pour in the coconut milk and fish or vegetable stock. Stir to combine everything. Bring the mixture to a gentle simmer, then reduce the heat to low. Let it cook gently for about 10 minutes, allowing the sauce to thicken slightly and the flavors to meld.
  5. Stir in the lime zest and juice. The lime really brightens the whole dish, cutting through the richness of the coconut. It’s a flavor combo that instantly transports me back to family dinners where fresh ingredients made all the difference.
  6. Gently add the fish chunks and cherry tomatoes to the curry. Cover the pan and simmer on low for 6-8 minutes, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook—the fish should be tender and moist.
  7. Season with salt and freshly ground black pepper to taste. Then sprinkle the chopped cilantro on top for a fresh, herby finish. I always add the cilantro last because it keeps that bright green color and pops in every bite.
  8. Serve immediately with steamed rice or warm naan. If you’re anything like me, this is the part where the kitchen is messy but your heart feels full.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Coconut Lime Fish Curry, recipe, cooking, food