South Indian Fish Curry with Tamarind and Coconut
A tangy and creamy South Indian fish curry richly flavored with tamarind, coconut milk, and aromatic spices. This indian-inspired seafood (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 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
- 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 leaves curry leaves
- 2 green chilies, slit lengthwise
- 1 medium (150 g) onion, finely sliced
- 1 tbsp fresh ginger, grated
- 3 cloves 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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- 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.
- 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.
- Step 3: Stir in 1 tbsp grated fresh ginger and 3 minced garlic cloves; cook for 1 minute until fragrant.
- 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.
- Step 5: Pour in 2 tbsp tamarind paste dissolved in 1 cup water and bring to a simmer.
- 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.
- Step 7: Stir in 1 cup coconut milk and 1.5 tsp salt, cooking uncovered for 3 more minutes until the sauce thickens slightly.
- Step 8: Remove from heat and garnish with 2 tbsp chopped fresh coriander leaves before serving.
Frequently asked questions
How long does South Indian Fish Curry with Tamarind and Coconut take to make?
Total time is about 40 minutes (15 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 South Indian Fish Curry with Tamarind and Coconut?
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 tamarind paste from drying out.
Can I substitute ingredients in South Indian Fish Curry with Tamarind and Coconut?
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 South Indian Fish Curry with Tamarind and Coconut 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.
Is South Indian Fish Curry with Tamarind and Coconut gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
