Goan Tamarind Fish Curry with Coconut Milk

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

A tangy and mildly spicy Goan fish curry simmered in coconut milk and tamarind, delivering authentic coastal flavors. This Indian-inspired seafood recipe, ready in about 50 minutes, pairs tamarind paste, fresh grated coconut, coconut milk 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 (such as kingfish or cod)
• 2 tbsp tamarind paste
• 1/2 cup fresh grated coconut
• 1 cup coconut milk
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3 dried red chilies
• 1/4 cup chopped fresh coriander leaves
• 1/2 tsp turmeric powder
• 4, minced garlic cloves
• 1 inch piece, minced ginger
• 1 medium, finely chopped onion
• 2, slit green chilies
• 3 tbsp vegetable oil
• to taste salt
• 1 cup water

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Instructions

1. Step 1: Soak 2 tbsp tamarind paste in 1 cup warm water for 10 minutes, then strain and reserve the tamarind water.
2. Step 2: In a blender, combine 1/2 cup fresh grated coconut, 1 tsp mustard seeds, 1 tsp cumin seeds, and 3 dried red chilies; grind to a smooth paste using 1/4 cup water.
3. Step 3: Heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 finely chopped medium onion, 4 minced garlic cloves, and 1 inch minced ginger; sauté for 5 minutes until golden and fragrant.
4. Step 4: Add 2 slit green chilies, 1/2 tsp turmeric powder, and the coconut spice paste; cook for 3 minutes stirring continuously until the oil separates from the masala.
5. Step 5: Pour in the tamarind water and 1 cup coconut milk; bring to a gentle boil, then reduce heat to low and simmer for 8 minutes.
6. Step 6: Season with salt to taste, then add 500 g white fish fillets cut into chunks; simmer gently for 10 minutes until the fish is cooked through and the curry thickens slightly.
7. Step 7: Garnish with 1/4 cup chopped fresh coriander leaves before serving hot with steamed rice.