Goan-Spiced Coconut Fish Curry
A rich and aromatic fish curry featuring traditional Goan spices and creamy coconut milk, simmered to perfection. This indian-inspired seafood ready in about 40 minutes pairs coconut oil, mustard seeds, leaves curry leaves 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.
Ingredients
- 500 g white fish fillets (firm, like cod or kingfish)
- 3 tbsp coconut oil
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 1 large (150 g) onion, finely chopped
- 4 cloves garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 3 whole dry red chilies
- 1/2 tsp turmeric powder
- 2 tsp coriander powder
- 1 tsp red chili powder
- 1 tbsp tamarind pulp
- 400 ml coconut milk
- to taste salt
- 2 tbsp, chopped fresh cilantro leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp coconut oil in a deep pan over medium heat. Add 1 tsp mustard seeds and wait until they start to pop, then add 10 curry leaves and 3 whole dry red chilies, sautéing for 30 seconds until fragrant.
- Step 2: Add 1 large finely chopped onion (150 g) and cook for 5-6 minutes until golden brown and softened, stirring occasionally.
- Step 3: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until aromatic.
- Step 4: Add 1/2 tsp turmeric powder, 2 tsp coriander powder, and 1 tsp red chili powder; toast the spices for 1 minute until the oil releases a rich aroma.
- Step 5: Mix in 1 tbsp tamarind pulp and 400 ml coconut milk, then bring to a gentle simmer over medium-low heat.
- Step 6: Season with salt to taste and carefully add 500 g white fish fillets cut into chunks, cooking for 8-10 minutes gently until the fish is opaque and flakes easily.
- Step 7: Finish by sprinkling 2 tbsp chopped fresh cilantro leaves and serve hot with steamed rice.
Frequently asked questions
How long does Goan-Spiced Coconut Fish Curry take to make?
Total time is about 40 minutes (15 min prep + 25 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-Spiced Coconut Fish Curry?
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 oil from drying out.
Can I substitute ingredients in Goan-Spiced Coconut 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 Goan-Spiced Coconut 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 Goan-Spiced Coconut Fish Curry?
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.
