Smoky Tamarind and Coconut Fish Stew

By AislePrompt Editorial · Published 2026-04-08 · Updated 2026-04-08

A rich, aromatic fish stew featuring tender white fish simmered in a tangy tamarind-coconut sauce with Goan spices. This Indian-inspired seafood recipe, ready in about 45 minutes, pairs white fish fillets, coconut milk, tamarind paste 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

• 12 oz white fish fillets
• 1 cup coconut milk
• 2 tbsp tamarind paste
• 1 medium, finely diced onion
• 3 cloves, minced garlic
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 2 tbsp coconut oil
• 2 tbsp, chopped fresh coriander
• 1/2 tsp salt

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Instructions

1. Step 1: Heat 2 tbsp coconut oil in a deep skillet over medium heat. Add 1 medium diced onion and sauté for 5 minutes until golden brown and translucent.
2. Step 2: Stir in 3 minced garlic cloves and cook for 1 minute until fragrant, then add 1 tsp red chili powder and 1/2 tsp turmeric powder, stirring constantly for 30 seconds to toast the spices.
3. Step 3: Add 12 oz white fish fillets, 2 tbsp tamarind paste, and 1 cup coconut milk. Bring to a gentle simmer, then reduce heat to low and cook uncovered for 15 minutes until fish is opaque and flakes easily.
4. Step 4: Stir in 1/2 tsp salt and 2 tbsp fresh coriander, cooking for 2 more minutes until flavors meld. Remove from heat.