Steamed Goan Fish Curry with Coconut and Kokum

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A light and aromatic Goan fish curry steamed with fresh coconut milk and tangy kokum for a vibrant coastal flavor. This Indian-inspired seafood recipe, ready in about 35 minutes, pairs firm white fish fillets, fresh grated coconut, kokum petals for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, 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.

Prep: 15 min Cook: 20 min Serves 3 Indian cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Chef’s knives that make the prep fast → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Grind 1 cup fresh grated coconut with 4 minced garlic cloves, 1-inch minced ginger, and 1/2 tsp turmeric powder along with 1/4 cup water into a smooth paste.
  2. Step 2: Strain the coconut paste into a bowl and add 1 tsp salt, 2 slit green chilies, 10 fresh curry leaves, and 6 soaked kokum petals (discard soaking water).
  3. Step 3: Place 400 g firm white fish fillets cut into 2-inch pieces on a heatproof plate suitable for steaming.
  4. Step 4: Pour the coconut and kokum mixture evenly over the fish pieces.
  5. Step 5: Heat 1 tsp mustard seeds in a small pan until they pop, then drizzle the mustard seeds and oil over the fish curry mixture for tempering.
  6. Step 6: Steam the fish on high heat in a steamer or large pot with a lid for 15-18 minutes until the fish is cooked through and the curry is fragrant.
  7. Step 7: Carefully remove from the steamer and serve immediately with steamed rice or traditional Goan bread.

Related recipes