Coconut Milk-Infused Fish Curry with Tamarind

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Goan-style fish curry simmered in creamy coconut milk with tangy tamarind and aromatic spices, perfect with steamed rice. This indian-inspired seafood ready in about 45 minutes pairs Fresh fish fillets, Coconut milk, Tamarind paste 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.

★ 3.5 (13 ratings) Prep: 25 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat fish fillets dry with paper towels and season with 1/2 tsp salt. Heat 1 tbsp vegetable oil in a deep skillet over medium-high heat, add fish in a single layer, and sear for 2 minutes per side until golden brown; remove and set aside.
  2. Step 2: In the same skillet, heat remaining 1 tbsp oil over medium heat. Add mustard seeds and cumin seeds, cooking until they pop (about 30 seconds). Add chopped onion, minced garlic, grated ginger, and sliced green chilies; sauté for 4 minutes until onion is translucent and fragrant.
  3. Step 3: Stir in coriander powder, turmeric powder, and kokum pieces; cook for 1 minute until spices are aromatic. Add tamarind paste and 1/4 cup water, simmering for 2 minutes until the sauce thickens slightly.
  4. Step 4: Return fish to the skillet, add coconut milk and remaining 1/2 tsp salt. Simmer uncovered for 10 minutes until fish is cooked through and sauce has thickened slightly, stirring occasionally to prevent sticking.
  5. Step 5: Garnish with chopped cilantro before serving.

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Frequently asked questions

How long does Coconut Milk-Infused Fish Curry with Tamarind take to make?

Total time is about 45 minutes (25 min prep + 20 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 Milk-Infused Fish Curry with Tamarind?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh fish fillets from drying out.

Can I substitute ingredients in Coconut Milk-Infused Fish Curry with Tamarind?

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 Milk-Infused Fish Curry with Tamarind 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 Milk-Infused Fish Curry with Tamarind?

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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