Slow-Simmered Goan Coconut Fish Curry with Tamarind

By AislePrompt Editorial · Published 2026-07-23 · Updated 2026-07-23

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 recipe, 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 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 fresh curry leaves
• to taste salt
• 1 cup water
• 2 tbsp chopped fresh coriander leaves for garnish

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Step 5: Season with salt to taste, garnish with 2 tbsp chopped fresh coriander leaves, and serve hot with steamed rice.