Prepare the Jasmine Rice:

• Rinse the Jasmine rice under cold water to remove excess starch.

• In a saucepan, add the rice, water, salt, and butter/olive oil (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.

• Once cooked, fluff the rice with a fork and set it aside, covered, to keep warm.

Cook the Curry Base:

• Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until soft and translucent.

• Add the minced garlic and grated ginger, cooking for 1 more minute until fragrant.

• Stir in the curry powder, turmeric, and chili flakes. Let the spices bloom for 1 minute.

Add Coconut Milk & Lime:

• Pour in the coconut milk, stirring to combine. Bring to a simmer and let it cook for 5 minutes, allowing the sauce to thicken.

• Add the zest and juice of 2 limes to the curry. Stir well and let it simmer for another 2 minutes.

Cook the Fish:

• Gently add the fish fillets to the sauce, spooning some sauce over them. Cover the skillet and reduce the heat to low. Cook for 8-10 minutes, or until the fish flakes easily with a fork.

• Taste the sauce and adjust seasoning with salt or fish sauce for more depth of flavor.

Serve:

• Spoon a generous portion of Jasmine rice onto each plate.

• Top with the fish fillet and spoon the coconut lime sauce over the fish.

• Garnish with fresh cilantro and serve hot.