Coconut-Tomato Goan Fish Curry

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

A fragrant fish curry with fresh coconut, tangy tomatoes, and a blend of toasted spices, simmered to perfection with tender white fish fillets. This goan-inspired seafood ready in about 40 minutes pairs white fish fillets, fresh coconut, onion 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.

★ 4.4 (14 ratings) Prep: 20 min Cook: 20 min Serves 4 Goan cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp vegetable oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté for 3 minutes until translucent, then add 3 minced garlic cloves and 1-inch grated ginger, cooking for 1 minute until fragrant.
  2. Step 2: Add 1 diced medium tomato and cook for 5 minutes, stirring occasionally, until the tomato breaks down and mixture thickens.
  3. Step 3: Stir in 1/2 tsp turmeric powder, 1 tsp cumin powder, 1 tsp coriander powder, and 1/4 tsp red chili powder, cooking for 1 minute to toast the spices.
  4. Step 4: Add 1.5 lbs cut white fish fillets and 1/4 cup grated fresh coconut, then pour in 1 tbsp tamarind paste (soaked in 2 tbsp water) and 1/4 cup coconut milk, simmering for 8 minutes until fish is cooked through.
  5. Step 5: Stir in 1/4 cup coconut water and 1/4 cup chopped cilantro, cooking for 1 minute. Season with salt to taste.

Frequently asked questions

How long does Coconut-Tomato Goan Fish Curry take to make?

Total time is about 40 minutes (20 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-Tomato Goan 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-Tomato Goan 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-Tomato Goan 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-Tomato Goan Fish Curry?

Goan 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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