Lime & Lemon Fish-Shrimp Curry Recipe – Authentic Indian Coastal Delight

Last Updated on 2 months by Neha Deshmukh

Lime & Lemon Fish-Shrimp Curry Recipe – Authentic Indian Coastal Delight

Hey everyone! If you’re anything like me, you’re always on the lookout for a curry that’s both bursting with flavour and relatively quick to make. This Lime & Lemon Fish-Shrimp Curry is exactly that – a beautiful blend of tangy citrus, creamy coconut, and the freshest seafood. It’s inspired by the coastal cuisines of Kerala and Goa, and honestly, it’s become a regular in my kitchen. I first made this when I was craving something light yet satisfying, and it’s been a hit ever since!

Why You’ll Love This Recipe

This isn’t your typical heavy, long-simmered curry. It’s bright, zesty, and comes together in under 45 minutes. The combination of lime and lemon is incredible with the fish and shrimp, and the coconut milk adds a lovely richness without being overpowering. Plus, it’s surprisingly easy to adapt to your spice preference. Seriously, you’ll be hooked!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 1 teaspoon finely grated lime zest
• 1 teaspoon finely grated lemon zest
• ½ cup lime juice (about 3-4 limes)
• ½ cup lemon juice (about 2-3 lemons)
• ½ cup chopped fresh cilantro
• 1 pound wild cod or firm white fish, cut into 1-inch pieces (about 450g)
• 1 pound large shrimp, peeled and deveined (about 450g)
• 1 tablespoon coconut oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 14 ounce jar diced tomatoes (about 400g)
• 14 ounce can full-fat coconut milk (about 400ml)
• 1-2 teaspoons fish sauce
• ¼ to ½ teaspoon cayenne pepper (or to taste)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Lime & Lemon Zest: The Brightness of Citrus Don’t skip the zest! It really elevates the flavour. Make sure to zest before juicing the fruit. A microplane is your best friend here.

Coconut Oil: The Foundation of Flavor I prefer coconut oil for its subtle sweetness, but you can substitute with vegetable oil if needed.

Fish Sauce: Umami & Authenticity – A Regional Variation Now, fish sauce might sound intimidating, but it adds a wonderful umami depth that’s common in South Indian coastal cooking. It’s not overly “fishy” – trust me!

Cayenne Pepper: Adjusting the Spice Level This is where you can really customize things. Start with ¼ teaspoon and add more to taste. If you’re sensitive to heat, you can even omit it altogether.

Full-Fat Coconut Milk: For Richness and Texture Full-fat coconut milk is essential for that creamy, luxurious texture. Don’t use light coconut milk – it just won’t be the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, whisk together the lime zest, lemon zest, lime juice, lemon juice, and 2 tablespoons of the chopped cilantro. Add the fish and shrimp, making sure everything is nicely coated. Marinate in the fridge for at least 30 minutes. This really helps the flavours meld together.
2. While the seafood is marinating, heat the coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté until it’s soft and translucent, about 10 minutes. Patience is key here – you want those onions nicely softened.
3. Add the minced garlic and cook for just 30 seconds, until fragrant. You don’t want it to burn!
4. Stir in the diced tomatoes, coconut milk, fish sauce, and cayenne pepper. Bring to a simmer, then cover and let it cook for 10 minutes. This allows the sauce to thicken and the flavours to develop.
5. Now, add the marinated fish, shrimp, and the remaining marinade to the pot. Gently stir to combine. Cover and simmer for another 6-8 minutes, or until the fish flakes easily with a fork and the shrimp are pink and cooked through.
6. Finally, garnish with the remaining chopped cilantro and a sprinkle of citrus zest. Serve immediately!

Expert Tips

• Don’t overcook the seafood! It’s better to err on the side of slightly undercooked, as it will continue to cook from the residual heat.
• For a thicker curry, you can simmer it uncovered for a few extra minutes to allow some of the liquid to evaporate.
• Taste as you go! Adjust the seasoning (fish sauce, cayenne pepper) to your liking.

Variations

• Vegan Adaptation: Swap the shrimp and fish for firm tofu or jackfruit. Use a vegan fish sauce substitute (made from seaweed) or simply add a pinch of sea salt for umami.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your fish sauce is gluten-free, as some brands contain wheat.
• Spice Level Adjustment: My friend, Priya, loves a really spicy curry, so she adds a finely chopped green chili along with the cayenne. Feel free to experiment!
• Festival Adaptation (Onam/Kerala-Specific): During Onam, we often serve this with a side of pappadam (crispy lentil wafers) and steamed rice. It’s a feast!

Serving Suggestions

This curry is fantastic served with:

• Steamed basmati rice
• Warm naan bread (for soaking up all that delicious sauce!)
• A side of raita (yogurt dip) to cool things down

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave.

FAQs

What type of fish works best in this curry?

Firm white fish like cod, halibut, or snapper are ideal. They hold their shape well during cooking.

Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before marinating.

How can I adjust the sourness/acidity of the curry?

Add a little more lime or lemon juice, a teaspoon at a time, until you reach your desired level of tanginess.

What is fish sauce, and can I substitute it?

Fish sauce is a fermented fish liquid that adds a salty, umami flavour. If you can’t find it, you can substitute with a teaspoon of soy sauce mixed with a few drops of lime juice.

How can I make this curry ahead of time?

You can marinate the fish and shrimp and prepare the sauce base (up to step 4) a day in advance. Store them separately in the refrigerator and combine everything when you’re ready to cook.

Is cayenne pepper essential, or can I use another chili?

No, cayenne isn’t essential. You can use a pinch of red pepper flakes, a finely chopped chili, or even a dash of hot sauce instead.