Simmered Fish Curry with Coconut and Kokum

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fragrant Goan fish curry featuring tender fillets in a rich coconut and kokum sauce, simmered to perfection. This indian-inspired seafood ready in about 55 minutes pairs (6-ounce) pieces pomfret fillets, coconut milk, grated fresh coconut for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

★ 3.9 (10 ratings) Prep: 20 min Cook: 35 min Serves 4 Indian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat fish fillets dry with paper towels and season lightly with salt and 1/4 tsp turmeric powder; set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a deep skillet over medium heat. Add 1/2 cup finely chopped onion and sauté until golden brown, about 5 minutes.
  3. Step 3: Add 2 minced garlic cloves, 1-inch minced ginger, and 1 finely chopped green chili; cook for 2 minutes until fragrant.
  4. Step 4: Stir in 1 tsp red chili powder, 1/4 tsp cumin powder, and 1/4 tsp coriander powder; cook for 1 minute to bloom spices.
  5. Step 5: Add the soaked kokum (with its soaking water) and 1/4 cup grated fresh coconut; cook for 3 minutes until coconut releases oil.
  6. Step 6: Add 1/4 cup water and the fish fillets; simmer gently for 10 minutes until fish flakes easily.
  7. Step 7: Stir in 1/2 cup coconut milk and 1/4 tsp garam masala; cook for 2 minutes until sauce thickens. Garnish with chopped cilantro.

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Frequently asked questions

How long does Simmered Fish Curry with Coconut and Kokum take to make?

Total time is about 55 minutes (20 min prep + 35 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 Simmered Fish Curry with Coconut and Kokum?

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 Simmered Fish Curry with Coconut and Kokum?

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 Simmered Fish Curry with Coconut and Kokum 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 Simmered Fish Curry with Coconut and Kokum?

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.

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