Pan-Seared Goan Fish Curry with Coconut and Kokum

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A vibrant coastal Goan fish curry featuring fresh fish simmered in coconut milk with tangy kokum and aromatic spices. This Indian-inspired seafood recipe, ready in about 45 minutes, pairs kokum petals, fresh grated coconut, green chilies, slit 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

• 1 pound firm white fish fillets (e.g., kingfish or cod)
• 6 pieces kokum petals
• 1 cup fresh grated coconut
• 2 green chilies, slit
• 1 medium onion, finely chopped
• 4 garlic cloves, crushed
• 1 tbsp ginger, grated
• 1 tsp mustard seeds
• 10 curry leaves
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp salt
• 3 tbsp vegetable oil
• 1.5 cups water

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 1.5 cups warm water for 20 minutes to extract color and tang, then strain and reserve the liquid.
2. Step 2: Grind 1 cup fresh grated coconut with 4 crushed garlic cloves and 1 tbsp grated ginger to a smooth paste using 1/4 cup of the kokum water.
3. Step 3: Heat 3 tbsp vegetable oil in a deep pan over medium heat; add 1 tsp mustard seeds and 10 curry leaves, cooking until mustard seeds begin to pop, about 30 seconds.
4. Step 4: Add 1 finely chopped medium onion and sauté for 5 minutes until soft and translucent, then stir in 2 slit green chilies, 1/2 tsp turmeric powder, 1 tsp red chili powder, and 1 tsp salt; cook for 2 minutes until fragrant.
5. Step 5: Pour the reserved kokum water along with the coconut paste into the pan and bring to a gentle simmer over medium-low heat.
6. Step 6: Gently add 1 pound firm white fish fillets cut into large chunks into the curry, cover, and cook for 10-12 minutes, spooning sauce over the fish occasionally until cooked through and tender.
7. Step 7: Taste and adjust seasoning if needed, then serve hot with steamed rice or plain bread.