Pan-Seared Goan Fish Curry with Coconut and Tamarind

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

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 recipe, 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 fresh curry leaves
• 3 tbsp vegetable oil
• 1 tsp salt
• 1/2 cup water

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. Step 6: Taste and adjust seasoning. Serve hot with steamed rice or traditional Goan boiled rice (Ukadem Xitt).