Tamarind-Infused Fish Curry with Coconut
A bright, tangy Goan fish curry simmered with tamarind pulp and creamy coconut milk, perfect with rice. This indian-inspired seafood ready in about 30 minutes pairs grams fish fillets, tablespoons tamarind pulp, coconut milk for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 2, 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
- 400 grams fish fillets
- 2 tablespoons tamarind pulp
- 1/2 cup coconut milk
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 1 tablespoon, grated ginger
- 2, sliced green chilies
- 10 pieces curry leaves
- 2 tablespoons coconut oil
- 1/2 teaspoon turmeric
- 1 teaspoon salt
Instructions
- Step 1: Heat coconut oil in a deep pan over medium heat. Add curry leaves and let sizzle for 10 seconds until fragrant.
- Step 2: Add chopped onion and sauté until golden, about 5 minutes. Stir in minced garlic, grated ginger, and sliced green chilies, cooking for 2 minutes until aromatic.
- Step 3: Add turmeric, 1 teaspoon salt, and tamarind pulp mixed with 2 tablespoons water. Stir continuously for 1 minute to cook off raw taste.
- Step 4: Add fish fillets, cover, and simmer gently for 8 minutes until fish is opaque and flakes easily.
- Step 5: Stir in coconut milk, reduce heat to low, and simmer uncovered for 5 minutes to meld flavors without boiling vigorously.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Tamarind-Infused Fish Curry with Coconut take to make?
Total time is about 30 minutes (15 min prep + 15 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 Tamarind-Infused Fish Curry with 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 grams fish fillets from drying out.
Can I substitute ingredients in Tamarind-Infused Fish Curry with 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 Tamarind-Infused Fish Curry with Coconut for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Tamarind-Infused Fish Curry with Coconut?
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
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
