Coconut and Kismur Spiced Goan Fish Curry

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

A vibrant coastal Goan fish curry simmered in fresh coconut milk and finished with a tangy, spicy kismur topping made from dried shrimp and coconut. This Indian-inspired seafood recipe, ready in about 35 minutes, pairs fresh grated coconut, dried red chili, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 pound, cut into 2-inch pieces firm white fish fillets (like kingfish or cod)
• 1 cup fresh grated coconut
• 1, deseeded dried red chili
• 1 tsp mustard seeds
• 10 curry leaves
• 1 medium, finely chopped onion
• 1, slit green chili
• 2 tbsp tamarind pulp
• 3 tbsp vegetable oil
• 1 cup water
• 1 tsp salt
• 1/4 cup, ground finely dried shrimp
• 2, minced garlic cloves
• 2 tbsp, chopped fresh coriander leaves

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a blender, combine 1 cup fresh grated coconut, 1 deseeded dried red chili, and 1 cup water, blending to a smooth coconut milk base.
2. Step 2: Heat 3 tbsp vegetable oil in a saucepan over medium heat. Add 1 tsp mustard seeds and wait until they pop, then add 10 curry leaves, 1 medium finely chopped onion, and 1 slit green chili. Sauté for 5-6 minutes until the onion softens and turns translucent.
3. Step 3: Stir in 2 tbsp tamarind pulp and the prepared coconut milk mixture, bring to a gentle simmer, then add 1 tsp salt.
4. Step 4: Add the 1 pound fish pieces to the simmering curry, cover, and cook gently for 8-10 minutes until the fish is cooked through and flakes easily.
5. Step 5: To prepare the kismur topping, heat 1 tbsp oil in a small pan, add 2 minced garlic cloves and 1/4 cup finely ground dried shrimp, sauté for 2-3 minutes until fragrant and slightly toasted.
6. Step 6: Sprinkle the kismur topping over the cooked fish curry and garnish with 2 tbsp chopped fresh coriander leaves before serving hot with steamed rice.