Pan-Seared Goan Fish in Coconut and Curry Leaf Sauce

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Fresh fish fillets pan-seared and simmered in a luscious coconut gravy infused with curry leaves, mustard seeds, and mild spices for a coastal Goan flavor. This Indian-inspired seafood recipe, ready in about 30 minutes, pairs coconut milk, mustard seeds, curry leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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

• 4 (6 oz each) white fish fillets (e.g. kingfish or snapper)
• 1.5 cups coconut milk
• 1 tsp mustard seeds
• 10 fresh leaves curry leaves
• 2 green chilies, slit lengthwise
• 1 tbsp ginger, julienned
• 1/4 tsp turmeric powder
• 4 garlic cloves, minced
• 1 small onion, finely chopped
• 3 tbsp vegetable oil
• 1 tsp salt
• 2 tbsp fresh coriander leaves, chopped
• 1 tbsp lime juice

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 1 tsp mustard seeds and wait until they start to pop, then add 10 fresh curry leaves, 2 slit green chilies, and 4 minced garlic cloves. Sauté for 1 minute until aromatic.
2. Step 2: Add 1 finely chopped small onion and 1 tbsp julienned ginger. Cook for 4-5 minutes until the onion is translucent and fragrant.
3. Step 3: Stir in 1/4 tsp turmeric powder and 1.5 cups coconut milk, bring to a gentle simmer over medium-low heat, and cook for 5 minutes until the sauce thickens slightly.
4. Step 4: Season the sauce with 1 tsp salt and add 4 white fish fillets (6 oz each) to the pan. Spoon some sauce over the top and cover loosely. Cook for 6-8 minutes, gently turning once halfway through, until fish is opaque and flakes easily.
5. Step 5: Remove from heat, drizzle with 1 tbsp fresh lime juice, and sprinkle 2 tbsp chopped fresh coriander leaves before serving.