Slow-Simmered Goan Coconut Fish Curry with Tamarind
A rich, tangy Goan fish curry simmered in coconut milk and infused with tamarind and traditional spices, capturing the essence of Goan coastal flavors. This indian-inspired seafood ready in about 45 minutes pairs coconut oil, mustard seeds, finely chopped onions 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
- 500 g fresh firm white fish fillets (like kingfish or cod)
- 3 tbsp coconut oil
- 1 tsp mustard seeds
- 1 cup finely chopped onions
- 4 cloves minced garlic cloves
- 1 tbsp grated fresh ginger
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tbsp tamarind paste
- 400 ml thick coconut milk
- 10 leaves fresh curry leaves
- to taste salt
- 1 cup water
- 2 tbsp chopped fresh coriander leaves for garnish
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp coconut oil in a heavy-bottomed pan over medium heat. Add 1 tsp mustard seeds and let them splutter, then add 1 cup finely chopped onions and sauté for 5-6 minutes until golden and translucent.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 2 minutes until fragrant. Add 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp coriander powder, and 1 tsp cumin powder, stirring continuously for 1 minute to toast the spices.
- Step 3: Mix in 1 tbsp tamarind paste and 1 cup water, bringing the mixture to a gentle boil. Add 400 ml thick coconut milk and 10 fresh curry leaves, then reduce heat to low and simmer the sauce for 10 minutes until it thickens slightly.
- Step 4: Gently add 500 g fresh firm white fish fillets cut into large chunks into the curry, cover, and cook for 8-10 minutes on low heat until the fish is tender and cooked through.
- Step 5: Season with salt to taste, garnish with 2 tbsp chopped fresh coriander leaves, and serve hot with steamed rice.
Frequently asked questions
How long does Slow-Simmered Goan Coconut Fish Curry with Tamarind take to make?
Total time is about 45 minutes (15 min prep + 30 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 Slow-Simmered Goan Coconut Fish Curry with 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 oil from drying out.
Can I substitute ingredients in Slow-Simmered Goan Coconut Fish Curry with 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 Slow-Simmered Goan Coconut Fish Curry with 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 Slow-Simmered Goan Coconut Fish Curry with 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.
