Goan Coconut Fish Curry with Tamarind

By · Reviewed by AislePrompt Editorial · ·

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 ready in about 40 minutes pairs grams Fish fillets, milliliters Coconut milk, grams 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Add 450 grams fish fillets and 120 milliliters water. Simmer for 8 minutes until the fish is cooked through and flakes easily.
  5. Step 5: Stir in 240 milliliters coconut milk and cook for 3 minutes until heated through. Season with salt to taste.
  6. Step 6: Garnish with 10 grams chopped cilantro and serve hot with steamed rice.

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Frequently asked questions

How long does Goan Coconut Fish Curry with Tamarind 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 Goan Coconut Fish Curry with Tamarind?

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 grams fish fillets from drying out.

Can I substitute ingredients in Goan Coconut Fish Curry with Tamarind?

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 Fish Curry with Tamarind 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 Fish Curry with Tamarind?

Indian indian 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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