Coconut Tamarind Fish Curry with Fresh Herbs

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A vibrant Goan-inspired curry featuring firm fish fillets simmered in a rich coconut-tamarind sauce, brightened with fresh cilantro and coriander. This Indian-inspired seafood recipe, ready in about 40 minutes, pairs snapper fillets, coconut milk, tamarind pulp for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 385 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.

Prep: 25 min Cook: 15 min Serves 4 Indian cuisine 385 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1.5 pounds snapper fillets
1/2 cup coconut milk
1/4 cup tamarind pulp
2 tablespoons vegetable oil
1/2 cup, finely chopped red onion
3 cloves, minced garlic
1 tablespoon, minced fresh ginger
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/4 teaspoon red chili powder
1/4 cup, chopped fresh cilantro
1/4 cup, chopped fresh coriander
to taste salt

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat fish fillets dry with paper towels and season with 1/4 teaspoon salt. Heat 1 tablespoon vegetable oil in a deep skillet over medium-high heat, add fish pieces, and sear for 2-3 minutes per side until golden brown; remove and set aside.
Step 2: In the same skillet, add remaining 1 tablespoon vegetable oil, then add cumin seeds and cook until they sizzle and turn golden, about 30 seconds.
Step 3: Add chopped red onion and cook for 4 minutes until translucent, then stir in minced garlic and ginger, cooking for 1 minute until fragrant.
Step 4: Add turmeric powder, red chili powder, and 1/4 cup tamarind pulp to the onion mixture, stirring to combine; cook for 1 minute until aromatic.
Step 5: Pour in coconut milk and 1/4 cup water, bring to a gentle simmer, then return fish to the skillet.
Step 6: Cover and simmer for 10 minutes, then stir in 1/4 cup fresh cilantro and 1/4 cup fresh coriander; cook uncovered for 2 more minutes until sauce thickens slightly and coats the fish.