Goan Coconut and Seafood Curry with Fresh Coconut Milk
A rich and fragrant seafood curry simmered in freshly extracted coconut milk with traditional Goan spices and curry leaves. This indian-inspired seafood ready in about 35 minutes pairs freshly grated coconut, water, green chilies, slit for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 1 lb mixed seafood (shrimp, fish chunks, mussels)
- 1 cup freshly grated coconut
- 1 cup water
- 2 green chilies, slit
- 1 tsp mustard seeds
- 15 leaves curry leaves
- 1/2 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 4 cloves garlic cloves, minced
- 1 medium onion, finely chopped
- 1 tbsp tamarind paste
- 1 tsp salt
- 3 tbsp vegetable oil
- 2 tbsp fresh cilantro leaves, chopped
Instructions
- Step 1: Combine 1 cup freshly grated coconut and 1 cup water, then grind to a smooth paste. Strain through a fine sieve to extract fresh coconut milk; set aside 1 1/2 cups.
- Step 2: Heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp mustard seeds and 15 curry leaves, cooking until mustard seeds begin to pop, about 30 seconds.
- Step 3: Add 1 medium finely chopped onion and 4 minced garlic cloves, sautéing for 5 minutes until soft and translucent.
- Step 4: Stir in 1/2 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 2 slit green chilies; cook for 2 minutes until fragrant.
- Step 5: Add 1 lb mixed seafood and 1 tbsp tamarind paste, stirring gently to coat the seafood with spices.
- Step 6: Pour in 1 1/2 cups fresh coconut milk and 1 tsp salt. Bring to a gentle simmer and cook uncovered for 8-10 minutes until seafood is cooked through and curry thickens slightly.
- Step 7: Garnish with 2 tbsp chopped fresh cilantro leaves and serve hot with steamed rice or Goan poi bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Goan Coconut and Seafood Curry with Fresh Coconut Milk take to make?
Total time is about 35 minutes (15 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 Goan Coconut and Seafood Curry with Fresh Coconut Milk?
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 freshly grated coconut from drying out.
Can I substitute ingredients in Goan Coconut and Seafood Curry with Fresh Coconut Milk?
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 Goan Coconut and Seafood Curry with Fresh Coconut Milk 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 Goan Coconut and Seafood Curry with Fresh Coconut Milk?
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.
