Tangy Coconut and Tamarind Goan Fish Curry

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Tender fish simmered in a rich, tangy coconut milk sauce infused with tamarind and traditional Goan spices for a coastal Indian flavor. This Indian-inspired seafood recipe, ready in about 45 minutes, pairs coconut oil, mustard seeds, fenugreek seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 white fish fillets (e.g., kingfish or cod)
• 3 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 1 whole dried red chili
• 1/2 tsp turmeric powder
• 1 tbsp coriander powder
• 1 tsp cumin powder
• 2 tbsp tamarind paste
• 1 cup water
• 1 cup coconut milk (full fat)
• 2 tbsp fresh coriander leaves, chopped
• 1 tsp salt

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 coconut oil in a deep pan over medium heat. Add 1 tsp mustard seeds and 1/2 tsp fenugreek seeds. When mustard seeds begin to pop, add 1 large finely chopped onion and sauté for 7-8 minutes until golden and fragrant.
2. Step 2: Stir in 4 minced garlic cloves, 1 tbsp grated ginger, and 1 whole dried red chili. Cook for 2 minutes until aromatic.
3. Step 3: Add 1/2 tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp cumin powder. Stir the spices for 1 minute to release their aroma.
4. Step 4: Mix in 2 tbsp tamarind paste and 1 cup water, bring to a gentle boil, then simmer for 5 minutes to blend flavors.
5. Step 5: Add 1 lb white fish fillets cut into large chunks, gently submerging them in the sauce. Cover and simmer on low heat for 8-10 minutes until the fish is tender and cooked through.
6. Step 6: Pour in 1 cup full-fat coconut milk and stir gently. Cook uncovered for 3 minutes until the sauce thickens slightly.
7. Step 7: Season with 1 tsp salt and garnish with 2 tbsp chopped fresh coriander leaves before serving with steamed rice.