Pan-Seared Goan Fish Curry with Coconut and Tamarind
A fragrant coastal fish curry featuring pan-seared firm white fish simmered in a tangy coconut and tamarind sauce with traditional Goan spices. This indian-inspired seafood ready in about 40 minutes pairs coconut milk, tamarind paste, mustard seeds 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 lb, cut into 2-inch pieces firm white fish fillets (e.g., kingfish)
- 1 cup coconut milk
- 2 tbsp tamarind paste
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 tbsp coriander powder
- 1 tsp red chili powder
- 1/2 tsp turmeric powder
- 1 large, finely sliced onion
- 4, minced garlic cloves
- 2, slit lengthwise green chilies
- 10 leaves fresh curry leaves
- 3 tbsp vegetable oil
- 1 tsp salt
- 1/2 cup water
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a deep skillet over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds; sauté for 30 seconds until seeds begin to pop.
- Step 2: Add 1 large finely sliced onion, 4 minced garlic cloves, and 10 fresh curry leaves. Cook for 5-6 minutes until onions are golden and fragrant.
- Step 3: Stir in 1 tbsp coriander powder, 1 tsp red chili powder, and 1/2 tsp turmeric powder. Cook spices for 1 minute until aromatic.
- Step 4: Add 2 tbsp tamarind paste, 1 cup coconut milk, 1/2 cup water, and 1 tsp salt. Bring the sauce to a gentle simmer.
- Step 5: Carefully add 1 lb pieces of firm white fish and 2 slit green chilies to the simmering sauce. Cover and cook for 8-10 minutes until fish is opaque and sauce thickens slightly.
- Step 6: Taste and adjust seasoning. Serve hot with steamed rice or traditional Goan boiled rice (Ukadem Xitt).
Frequently asked questions
How long does Pan-Seared Goan Fish Curry with Coconut and Tamarind take to make?
Total time is about 40 minutes (15 min prep + 25 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 Pan-Seared Goan Fish Curry with Coconut and Tamarind?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep coconut milk from drying out.
Can I substitute ingredients in Pan-Seared Goan Fish Curry with Coconut and Tamarind?
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 Pan-Seared Goan Fish Curry with Coconut and Tamarind 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 Pan-Seared Goan Fish Curry with Coconut and Tamarind?
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.
