Coconut-Infused Goan Fish Curry with Tomato and Vinegar

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

A fragrant seafood curry with tender fish simmered in a coconut-tomato base, balanced with tangy vinegar and aromatic spices. This indian-inspired seafood ready in about 50 minutes pairs Kingfish or pomfret, Coconut milk, Tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 345 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.

★ 4.1 (11 ratings) Prep: 25 min Cook: 25 min Serves 4 Indian cuisine 345 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a large pot over medium heat until shimmering. Add 1/2 tsp mustard seeds and 1/2 tsp cumin seeds, and cook until they pop (about 1 minute).
  2. Step 2: Add 1 medium onion, finely chopped, and 3 minced garlic cloves, and sauté for 3 minutes until golden brown.
  3. Step 3: Stir in 1 inch grated ginger, 2 slit green chilies, and 1/2 bunch curry leaves, and cook for 1 minute until fragrant.
  4. Step 4: Add 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp coriander powder, and cook for 30 seconds until spices are aromatic.
  5. Step 5: Add 2 chopped medium tomatoes and 1 tbsp vinegar, and cook for 5 minutes until tomatoes break down and form a thick paste.
  6. Step 6: Stir in 1 cup coconut milk and 1 lb fish pieces, then bring to a gentle simmer. Cook for 12 minutes until fish is opaque and flakes easily.
  7. Step 7: Season with salt to taste and garnish with fresh cilantro before serving.

Frequently asked questions

How long does Coconut-Infused Goan Fish Curry with Tomato and Vinegar take to make?

Total time is about 50 minutes (25 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-Infused Goan Fish Curry with Tomato and Vinegar?

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-Infused Goan Fish Curry with Tomato and Vinegar?

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-Infused Goan Fish Curry with Tomato and Vinegar 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-Infused Goan Fish Curry with Tomato and Vinegar?

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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