Grilled Goan Fish with Coconut and Kokum Sauce

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Fresh fish marinated in turmeric and chili, grilled to perfection, and served with a tangy coconut and kokum fruit sauce. This Indian-inspired seafood recipe, ready in about 45 minutes, pairs turmeric powder, red chili powder, salt 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.

Prep: 25 min Cook: 20 min Serves 4 Indian cuisine 320 cal/serving

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Ingredients

4 (6 oz each) firm white fish fillets (e.g. kingfish or snapper)
1 tsp turmeric powder
1 tsp red chili powder
1 1/4 tsp salt
2 tbsp lime juice
2 tbsp vegetable oil
1 cup fresh grated coconut
6 pieces kokum petals (dried kokum)
2 green chilies
3 garlic cloves
1 cup water
1 tsp mustard seeds
10 curry leaves

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Instructions

Step 1: Rub 4 fish fillets evenly with 1 tsp turmeric powder, 1 tsp red chili powder, 1 1/4 tsp salt, and 2 tbsp lime juice. Marinate for 20 minutes at room temperature.
Step 2: Soak 6 dried kokum petals in 1 cup warm water for 15 minutes, then blend with 1 cup fresh grated coconut, 2 green chilies, and 3 garlic cloves until smooth.
Step 3: Heat 2 tbsp vegetable oil in a small pan over medium heat. Add 1 tsp mustard seeds and 10 curry leaves, sautéing until mustard seeds pop and aroma releases, about 1 minute.
Step 4: Add the blended kokum-coconut sauce to the pan and simmer on low heat for 8 minutes until the sauce thickens slightly and fragrant.
Step 5: Preheat a grill pan over medium-high heat. Lightly oil the grill grates and cook the marinated fish fillets for 3-4 minutes per side until opaque and grill marks appear.
Step 6: Plate the grilled fish and spoon the warm kokum coconut sauce generously over each fillet before serving.