Tangy Coconut and Kokum Goan Fish Curry

By AislePrompt Editorial · Published 2026-07-24 · Updated 2026-07-24

Tender white fish simmered in a tangy, aromatic coconut milk curry infused with kokum, mustard seeds, and traditional Goan spices. This Indian-inspired seafood recipe, ready in about 45 minutes, pairs fresh grated coconut, kokum petals, 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

• 500 grams firm white fish fillets (e.g., kingfish or cod), cut into 2-inch pieces
• 1 cup fresh grated coconut
• 8 pieces kokum petals
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 2 tsp coriander powder
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 2 pieces green chilies, slit
• 4 garlic cloves, minced
• 2 tbsp tamarind extract
• 1.5 cups water
• 3 tbsp vegetable oil
• 1.5 tsp salt
• 2 tbsp fresh coriander leaves, chopped

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Instructions

1. Step 1: In a blender, combine 1 cup fresh grated coconut with 1/2 cup water and blend into a smooth paste; set aside.
2. Step 2: Heat 3 tbsp vegetable oil in a deep pan over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds; sauté until mustard seeds start to pop.
3. Step 3: Add 4 minced garlic cloves and 2 slit green chilies; sauté for 1 minute until fragrant.
4. Step 4: Stir in 2 tsp coriander powder, 1 tsp turmeric powder, and 1 tsp red chili powder; cook the spices for 30 seconds.
5. Step 5: Add 8 kokum petals soaked in 1.5 cups water along with 2 tbsp tamarind extract and 1.5 tsp salt; bring to a boil.
6. Step 6: Add the coconut paste prepared earlier into the pan and simmer gently for 5 minutes until the sauce thickens slightly.
7. Step 7: Gently add 500 grams fish pieces to the curry, cover, and cook over low heat for 8-10 minutes until the fish is cooked through and tender.
8. Step 8: Garnish with 2 tbsp chopped fresh coriander leaves before serving.