Goan-style Fish Curry with Coconut and Kokum

By AislePrompt Editorial · Published 2026-06-05 · Updated 2026-06-05

A tangy and fragrant fish curry from Goa, enriched with creamy coconut milk and the distinct sourness of kokum fruit. This Indian-inspired seafood recipe, ready in about 45 minutes, pairs kokum petals, grated coconut, dry red chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 firm white fish fillets (such as kingfish or cod)
• 6 pieces kokum petals
• 1 cup grated coconut
• 4 whole dry red chilies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp turmeric powder
• 4 garlic cloves
• 1 inch piece ginger, chopped
• 1, slit green chili
• 1 medium onion, sliced thin
• 2 tbsp tamarind extract
• 1 cup coconut milk
• 3 tbsp vegetable oil
• 1 cup water
• to taste salt
• 2 tbsp chopped fresh coriander leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Soak 6 kokum petals in 1 cup warm water for 15 minutes, then squeeze and strain the liquid, discarding solids.
2. Step 2: In a dry skillet over medium heat, toast 1 tbsp coriander seeds, 1 tsp cumin seeds, 1 tsp mustard seeds, and 1/2 tsp fenugreek seeds for 2-3 minutes until fragrant. Cool and grind to a powder.
3. Step 3: Grind 1 cup grated coconut, 4 dry red chilies, 4 garlic cloves, and 1 inch chopped ginger to a smooth paste using a little water.
4. Step 4: Heat 3 tbsp vegetable oil in a pan over medium heat. Add 1 medium sliced onion and 1 slit green chili, sauté for 5-6 minutes until translucent.
5. Step 5: Stir in the toasted spice powder, ground coconut paste, and 1/2 tsp turmeric powder. Cook for 3-4 minutes until the mixture thickens and oil separates.
6. Step 6: Add the strained kokum water and 2 tbsp tamarind extract, bring to a boil, then reduce heat and simmer for 5 minutes.
7. Step 7: Gently add 1 lb firm white fish fillets and 1 cup coconut milk, cover and simmer on low heat for 10 minutes until fish is cooked through and curry thickens.
8. Step 8: Season with salt to taste and garnish with 2 tbsp chopped fresh coriander leaves before serving with steamed rice.