South Indian Fish Curry with Tamarind and Coconut

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A tangy and creamy South Indian fish curry richly flavored with tamarind, coconut milk, and aromatic spices. This Indian-inspired seafood recipe (gluten free), ready in about 40 minutes, pairs tamarind paste, coconut milk, mustard seeds 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 rice, quinoa, or a quick salad. 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

• 1 lb firm white fish fillets, cut into 2-inch pieces
• 2 tbsp tamarind paste
• 1 cup coconut milk
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 10 curry leaves
• 2 green chilies, slit lengthwise
• 1 medium (150 g) onion, finely sliced
• 1 tbsp fresh ginger, grated
• 3 garlic cloves, minced
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tbsp coriander powder
• 3 tbsp vegetable oil
• 1 cup water
• 1.5 tsp salt
• 2 tbsp fresh coriander leaves, chopped

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 vegetable oil in a deep pan over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds, frying for 30 seconds until they pop.
2. Step 2: Add 10 curry leaves, 2 slit green chilies, and 1 medium finely sliced onion. Sauté for 5-6 minutes until the onion is translucent.
3. Step 3: Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves; cook for 1 minute until fragrant.
4. Step 4: Add 1 tsp turmeric powder, 1 tsp red chili powder, and 1 tbsp coriander powder. Stir well for 1 minute to toast the spices.
5. Step 5: Pour in 2 tbsp tamarind paste dissolved in 1 cup water and bring to a simmer.
6. Step 6: Add 1 lb firm white fish pieces gently into the curry, cover, and simmer for 8-10 minutes until the fish is tender and cooked through.
7. Step 7: Stir in 1 cup coconut milk and 1.5 tsp salt, cooking uncovered for 3 more minutes until the sauce thickens slightly.
8. Step 8: Remove from heat and garnish with 2 tbsp chopped fresh coriander leaves before serving.