Goan Fish Curry (Xitt Kodi)

KP
Servings: 4 Total Time: 50 mins
Jump To Recipe Print Recipe
Tangy, spicy coconut fish curry made with ground red chilies and tamarind

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Ingredients in this recipe

Tap any ingredient to read its history, origin and where it is used.

Xitt kodi, literally “rice and curry” in Konkani, is the everyday meal of Goa. A paste of coconut, dried red chilies, coriander seeds and garlic is simmered with tamarind and firm white fish, and the curry is eaten with steamed rice, often with a side of fried fish and pickle. Goan cooking is often described as a blend of Indian and Portuguese influences, with coconut, vinegar, tamarind and plenty of chilies and whole spices. Read more in Indian regional cuisines.

The curry is tangy, spicy and slightly sweet from coconut.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Ganshyam Ramchandanni on Pexels; Photo 2: Saveurs Secretes on Pexels; Photo 3: athul santhosh on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Goan Fish Curry (Xitt Kodi)

Author: KP Cooking Method: Cuisine: , Courses: , Recipe Keys: Dairy Free Gluten Free Non Vegetarian Spicy
Prep Time 25 mins Cook Time 25 mins Total Time 50 mins
Servings: 4

Description

Goan fish curry (xitt kodi): firm white fish simmered in a tangy, spicy coconut and red chili gravy with tamarind. The everyday dish of Goa, served with rice.

Ingredients

For the masala paste

For the curry

Instructions

  1. Dry-roast the dried chilies, coriander seeds and cumin in a pan for 1 minute until fragrant. Grind with the coconut, garlic, turmeric and a little water to a fine paste.
  2. Rinse the fish and pat dry. Sprinkle with a pinch of salt and turmeric.
  3. Heat the oil in a wide pan. Cook the onion for 5 to 6 minutes until soft and golden. Add the tomato and cook for 3 minutes.
  4. Add the ground masala and cook for 3 to 4 minutes, stirring, until the oil begins to separate.
  5. Pour in the water and tamarind pulp, add salt and bring to a gentle boil. Simmer for 8 minutes.
  6. Slide in the fish pieces, spoon some gravy over, cover and cook on low heat for 6 to 8 minutes until the fish is opaque and flakes easily and reaches 63 C / 145 F.
  7. Rest for 5 minutes, garnish with coriander and serve with steamed rice.

Note

Cook fish until it is opaque and reaches 63 C / 145 F. Do not stir hard after adding the fish, or it will break. Contains fish and coconut. Dairy-free and gluten-free. The curry tastes better after resting; keeps 2 days in the refrigerator.
Recipe Card powered by WP Delicious

Frequently asked questions

Expand All:

Which fish is best?

Firm fish such as kingfish, sea bass, snapper or cod. Avoid very delicate fish.

Can I use coconut milk?

Yes, use 3/4 cup coconut milk instead of fresh coconut, blended with the spices.

How spicy is it?

Medium to hot. Use fewer chilies for a milder curry.