Goan Tamarind Fish Curry with Coconut Milk

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

A tangy and mildly spicy Goan fish curry simmered in coconut milk and tamarind, delivering authentic coastal flavors. This indian-inspired seafood 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.

★ 4.1 (14 ratings) Prep: 20 min Cook: 30 min Serves 4 Indian cuisine 320 cal/serving
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Ingredients

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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.

Frequently asked questions

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

Total time is about 50 minutes (20 min prep + 30 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 Tamarind 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 Tamarind 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 Tamarind 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 Tamarind 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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