Tangy Coconut Fish Curry with Lime and Lemongrass
Savor this tangy coconut fish curry with lime and lemongrass, a fragrant, creamy dish ready in 25 minutes. Perfect with rice or naan for a quick, flavorful meal!
Ingredients
- 1 lb white fish fillets like cod or tilapia, cut into chunks
- 1 can 14 oz coconut milk
- 2 cloves garlic minced
- 1 small onion finely chopped
- 1 stalk lemongrass bruised and chopped
- 1 red chili thinly sliced
- 1 lime juiced (plus slices for garnish)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp fish sauce
- 2 tbsp olive oil
- ¼ cup fresh cilantro chopped (for garnish)
- 1 tsp turmeric powder
- 1 tsp ground coriander
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and lemongrass, sautéing for 3-4 minutes until fragrant.
- Stir in turmeric, coriander, salt, and black pepper, cooking for 1 minute to release the spices' aroma.
- Pour in coconut milk and fish sauce, stirring well. Bring to a gentle simmer, then add the fish chunks and red chili slices.
- Cook for 8-10 minutes until the fish is tender and cooked through, stirring gently to avoid breaking the fish.
- Remove from heat, stir in lime juice, and garnish with cilantro and lime slices. Serve hot with rice or naan.
