Goan Coconut Fish Curry with Tamarind

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

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 developed and reviewed.

A fragrant and slightly tangy curry made with fresh fish, coconut milk, and tamarind, simmered with Goan spices and served with steamed rice. This Indian recipe, ready in about 40 minutes, pairs 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 450 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: 20 min Cook: 20 min Serves 4 Indian cuisine 450 cal/serving

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Ingredients

450 grams Fish fillets
240 milliliters Coconut milk
30 grams Tamarind paste
150 grams Onion
100 grams Tomato
15 grams Garlic
10 grams Ginger
2 teaspoons Goan spice blend
30 milliliters Olive oil
120 milliliters Water
10 grams Fresh cilantro

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Instructions

Step 1: Heat 30 milliliters olive oil in a large skillet over medium heat. Add 150 grams finely chopped onion and cook for 5 minutes until golden brown, stirring occasionally.
Step 2: Add 15 grams minced garlic, 10 grams minced ginger, and 2 teaspoons Goan spice blend. Sauté for 2 minutes until fragrant, being careful not to burn the spices.
Step 3: Stir in 100 grams finely chopped tomato and 30 grams tamarind paste. Cook for 3 minutes until the tomato breaks down and the mixture thickens slightly.
Step 4: Add 450 grams fish fillets and 120 milliliters water. Simmer for 8 minutes until the fish is cooked through and flakes easily.
Step 5: Stir in 240 milliliters coconut milk and cook for 3 minutes until heated through. Season with salt to taste.
Step 6: Garnish with 10 grams chopped cilantro and serve hot with steamed rice.