Coconut and Kokum Simmered Fish Curry

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant fish curry simmered in creamy coconut milk and tangy kokum, with aromatic spices that evoke the coastal flavors of Goa. This indian-inspired seafood ready in about 40 minutes pairs Fish fillets, Coconut milk, Kokum for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

★ 4.2 (12 ratings) Prep: 15 min Cook: 25 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat fish fillets dry and season with 1/2 tsp salt and 1/2 tsp turmeric powder. Set aside.
  2. Step 2: Heat 3 tbsp oil in a large pot over medium heat. Add 1 tsp cumin seeds and 10 curry leaves, sautéing for 30 seconds until fragrant.
  3. Step 3: Add 1 medium chopped onion and 10g grated ginger, cooking for 3 minutes until softened. Stir in 10g minced garlic and 2 chopped green chilies, cooking for 1 minute until aromatic.
  4. Step 4: Add 1 medium chopped tomato, 1 tsp red chili powder, and 1/2 tsp turmeric powder, cooking for 4 minutes until oil separates from mixture.
  5. Step 5: Stir in 2 tbsp crushed kokum and 1/4 cup water, simmering for 2 minutes until kokum dissolves.
  6. Step 6: Pour in 300ml coconut milk (reserving 100ml), bring to gentle simmer, add fish, cover, and cook for 12 minutes until fish flakes easily.
  7. Step 7: Remove fish, increase heat to medium-high, simmer sauce for 3 minutes. Stir in reserved 100ml coconut milk.
  8. Step 8: Return fish to pot, heat through for 2 minutes, garnish with 2 tbsp chopped cilantro.

Frequently asked questions

How long does Coconut and Kokum Simmered Fish Curry take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Coconut and Kokum Simmered Fish Curry?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Coconut and Kokum Simmered Fish Curry?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Coconut and Kokum Simmered Fish Curry for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Coconut and Kokum Simmered Fish Curry?

Indian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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