[{"type":"span","children":[{"text":"Join now"}]}]

Join from $25/month*!

*On selected 6 month plans only. Min. cost (Core) NZ$150. Offer ends 25/05/24. See terms.
Photo of Lime fish curry by WW

Lime fish curry

Total Time
40 min
15 min
25 min
You don’t have to sacrifice creamy curries in your quest for health – this delicious Thai-inspired bowl packs a flavour punch


Sunflower oil

1 tbs

Mustard seeds

1 tsp

Red onion

1 medium, thinly sliced


1 clove(s), crushed

Fresh ginger

2 tsp, finely grated


2 medium, cut into thin wedges, seeds removed


1 tbs

Coconut flavoured reduced-fat evaporated milk

375 ml

Lime juice

2 tbs

Caster sugar

1 tsp

Ling, raw

600 g, cut into 3cm pieces

Sugar snap peas

150 g, trimmed

Fresh coriander

¼ cup(s)

Fresh mint

¼ cup(s)

Cooked white rice

2 cup(s)


  1. Heat oil in a medium saucepan over medium heat. Cook mustard seeds, stirring, for 30 seconds or until they start to pop. Add onion and cook, stirring, for 2–3 minutes or until softened.
  2. Add garlic, ginger, curry leaves, tomatoes and ¼ cup (60ml) water and cook, stirring, for 3–4 minutes or until most of the liquid has evaporated.
  3. Add fish and simmer for 8 minutes. Add sugar snap peas and cook for 3–4 minutes or until fish is cooked through.
  4. Place cornflour in a small bowl. Gradually add ¼ cup (60ml) evaporated milk and stir to combine. Add cornflour mixture to fish mixture along with remaining evaporated milk, lime juice and sugar. Bring to the boil over medium-low heat. Reduce heat to low and simmer, stirring, for 2 minutes or until slightly thickened.
  5. Spoon rice among bowls and top with curry. Serve sprinkled with coriander and mint leaves.


SERVING SUGGESTION: steamed broccolini and baby beans.You can use ling, snapper, barramundi or blue-eye trevalla for this recipe.