Smoky Tamarind and Coconut Fish Stew
A rich, aromatic fish stew featuring tender white fish simmered in a tangy tamarind-coconut sauce with Goan spices. This indian-inspired seafood 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
Instructions
- 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.
- 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.
- 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.
- Step 4: Stir in 1/2 tsp salt and 2 tbsp fresh coriander, cooking for 2 more minutes until flavors meld. Remove from heat.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Smoky Tamarind and Coconut Fish Stew take to make?
Total time is about 45 minutes (20 min prep + 25 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 Smoky Tamarind and Coconut Fish Stew?
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 white fish fillets from drying out.
Can I substitute ingredients in Smoky Tamarind and Coconut Fish Stew?
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 Smoky Tamarind and Coconut Fish Stew 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 Smoky Tamarind and Coconut Fish Stew?
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.
What others are saying
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★☆☆
It was fine. Came out a bit bland for my taste.
