Coconut Tamarind Fish Curry with Fresh Herbs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs pounds 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.

★ 4.0 (8 ratings) Prep: 25 min Cook: 15 min Serves 4 Indian cuisine 385 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Pour in coconut milk and 1/4 cup water, bring to a gentle simmer, then return fish to the skillet.
  6. 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.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Coconut Tamarind Fish Curry with Fresh Herbs take to make?

Total time is about 40 minutes (25 min prep + 15 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 Tamarind Fish Curry with Fresh Herbs?

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 pounds snapper fillets from drying out.

Can I substitute ingredients in Coconut Tamarind Fish Curry with Fresh Herbs?

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 Tamarind Fish Curry with Fresh Herbs 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 Tamarind Fish Curry with Fresh Herbs?

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.

What others are saying

Related recipes