Goan Seafood Curry with Coconut and Tamarind
A vibrant Goan-style seafood curry simmered with coconut milk and tart tamarind, balancing spice and richness. This indian-inspired seafood ready in about 35 minutes pairs coconut milk, tamarind paste, large onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 500 grams mixed seafood (shrimp, fish cubes, mussels)
- 400 ml coconut milk
- 2 tbsp tamarind paste
- 1 large onion, finely chopped
- 1 medium tomato, chopped
- 2 pieces green chilies, slit
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 10 leaves curry leaves
- 4 cloves garlic cloves, minced
- 1 tbsp ginger, grated
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 tbsp coriander powder
- 3 tbsp vegetable oil
- 1 cup water
- 1 tsp salt
- 2 tbsp chopped fresh coriander leaves
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large pan over medium heat, add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds, and sauté until mustard seeds start to pop.
- Step 2: Add 10 curry leaves, 1 large finely chopped onion, 4 minced garlic cloves, and 1 tbsp grated ginger; cook for 5-6 minutes until onion is soft and golden.
- Step 3: Stir in 1 medium chopped tomato, 2 slit green chilies, 1 tsp red chili powder, 1/2 tsp turmeric powder, and 1 tbsp coriander powder; cook for 3 minutes until the tomato breaks down and spices are fragrant.
- Step 4: Add 500 grams mixed seafood and sauté gently for 2 minutes to coat.
- Step 5: Pour in 400 ml coconut milk, 2 tbsp tamarind paste, 1 cup water, and 1 tsp salt; bring to a simmer over medium-low heat.
- Step 6: Cover and cook for 10-12 minutes until seafood is cooked through and curry thickens slightly.
- Step 7: Garnish with 2 tbsp chopped fresh coriander leaves and serve hot with steamed rice or traditional Goan bread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Goan Seafood Curry with Coconut and Tamarind 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 Seafood Curry with Coconut and 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 coconut milk from drying out.
Can I substitute ingredients in Goan Seafood Curry with Coconut and 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 Seafood Curry with Coconut and 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 Seafood Curry with Coconut and Tamarind?
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.
