Tangy Goan Fish Curry with Tamarind and Coconut

By AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

A vibrant and tangy Goan-style fish curry simmered in a fragrant tamarind and coconut gravy with traditional spices. This Indian-inspired seafood recipe, ready in about 45 minutes, pairs tamarind paste, fresh grated coconut, mustard seeds for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 g firm white fish fillets (e.g. kingfish or cod)
• 2 tbsp tamarind paste
• 1/2 cup fresh grated coconut
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds
• 1 tsp cumin seeds
• 1 tbsp coriander seeds
• 3 dry red chilies
• 1/2 tsp turmeric powder
• 5 garlic cloves
• 1 inch piece ginger
• 1 large, finely chopped onion
• 1, chopped green chili
• 10 curry leaves
• 3 tbsp coconut oil
• 2 cups water
• 1 1/2 tsp salt

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: In a dry skillet over medium heat, toast 1 tsp cumin seeds, 1 tbsp coriander seeds, 1/4 tsp fenugreek seeds, and 3 dry red chilies for 2 minutes until aromatic. Transfer to a spice grinder and grind to a fine powder.
2. Step 2: In a blender, combine the toasted spice powder, 1/2 cup fresh grated coconut, 5 garlic cloves, and 1 inch ginger piece, blend to a smooth paste adding a little water if needed.
3. Step 3: Heat 3 tbsp coconut oil in a deep pan over medium heat. Add 1/2 tsp mustard seeds and 10 curry leaves, cook until mustard seeds start to pop.
4. Step 4: Add 1 finely chopped large onion and 1 chopped green chili, sauté for 5-6 minutes until golden and fragrant.
5. Step 5: Stir in the blended spice and coconut paste, cook for 4 minutes stirring constantly until the oil begins to separate from the masala.
6. Step 6: Add 2 cups water, 2 tbsp tamarind paste, 1/2 tsp turmeric powder, and 1 1/2 tsp salt. Bring to a boil then reduce heat to low and simmer for 10 minutes.
7. Step 7: Gently add 500 g fish fillets cut into chunks, simmer uncovered for 8-10 minutes until the fish is cooked through and the curry is slightly thickened.
8. Step 8: Adjust salt and serve hot with steamed rice or Goan sannas.