Simmered Tamarind Fish with Coconut Milk

By AislePrompt Editorial · Published 2026-04-23 · Updated 2026-04-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A fragrant Burmese-inspired curry featuring tender fish simmered in a tangy tamarind and coconut milk sauce, served with steamed rice. This Asian recipe, ready in about 30 minutes, pairs catfish fillets, coconut milk, tamarind paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, 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.

Prep: 15 min Cook: 15 min Serves 2 Asian cuisine 450 cal/serving

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Ingredients

12 oz catfish fillets
1 cup coconut milk
2 tbsp tamarind paste
1 tbsp fish sauce
1 tbsp lime juice
3 cloves, minced garlic
1/4 cup, finely chopped shallot
1 tbsp, minced fresh ginger
1, seeded and finely chopped red chili
1 tbsp vegetable oil
1/4 cup water
2 tbsp, chopped fresh cilantro

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Instructions

Step 1: Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add 3 minced garlic cloves, 1/4 cup finely chopped shallot, 1 tbsp minced fresh ginger, and 1 finely chopped red chili. Sauté for 2-3 minutes until fragrant and shallots are translucent, avoiding browning.
Step 2: Add 12 oz catfish fillets to the pan, then pour in 1 cup coconut milk, 2 tbsp tamarind paste, 1 tbsp fish sauce, 1 tbsp lime juice, and 1/4 cup water. Stir to combine.
Step 3: Bring to a gentle simmer, then cook uncovered for 10-12 minutes, stirring occasionally, until fish flakes easily with a fork and sauce thickens slightly.
Step 4: Remove from heat, stir in 2 tbsp chopped fresh cilantro, and serve immediately over steamed jasmine rice.