Goan-Style Fish Curry with Coconut Milk

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vibrant fish curry simmered in a fragrant coconut milk base with Goan spices, featuring tender fish and aromatic aromatics. This indian-inspired seafood ready in about 35 minutes pairs fish fillets, coconut milk, onion 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.

★ 4.0 (15 ratings) Prep: 20 min Cook: 15 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp coconut oil in a deep skillet over medium heat until shimmering (about 1 minute), then add 1 chopped onion and 3 minced garlic cloves, sautéing for 3 minutes until onions turn translucent and fragrant.
  2. Step 2: Add 1 inch peeled ginger, 2 chopped green chilies, 1/2 tsp turmeric, 1 tsp coriander powder, and 1/2 tsp cumin seeds to the skillet, stirring constantly for 1 minute until the spices release their aroma.
  3. Step 3: Stir in 1 tbsp tamarind paste and 1 cup coconut milk, then add 400 g fish fillets, ensuring they're submerged in the liquid. Bring to a gentle simmer and cook for 8 minutes, turning fish once, until opaque and flaky.
  4. Step 4: Remove from heat and sprinkle with 2 tbsp chopped fresh cilantro. Serve immediately with steamed rice.

Frequently asked questions

How long does Goan-Style Fish Curry with Coconut Milk take to make?

Total time is about 35 minutes (20 min prep + 15 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-Style Fish Curry with Coconut Milk?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Goan-Style Fish Curry with Coconut Milk?

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-Style Fish Curry with Coconut Milk 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-Style Fish Curry with Coconut Milk?

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.

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