Goan Fish Curry, locally known as Xitti Kodi, is a vibrant coastal delicacy that captures the essence of Goan cuisine. This tangy, mildly spicy curry is distinguished by its rich coconut-based gravy, beautifully balanced with the refreshing sourness of tamarind or kokum. The interplay of creamy coconut and sharp, citrus-like acidity creates a depth of flavor that sets it apart from many other Indian curries. Traditionally prepared with fresh local fish, Goan Fish Curry is best enjoyed with a steaming serving of Goan red rice or fragrant basmati rice, making it a comforting and flavorful staple of the region’s culinary heritage.
Goan Fish Curry (Xitti Kodi)
Description
Goan Fish Curry, locally known as Xitti Kodi, is a vibrant coastal delicacy that captures the essence of Goan cuisine. This tangy, mildly spicy curry is distinguished by its rich coconut-based gravy, beautifully balanced with the refreshing sourness of tamarind or kokum. The interplay of creamy coconut and sharp, citrus-like acidity creates a depth of flavor that sets it apart from many other Indian curries. Traditionally prepared with fresh local fish, Goan Fish Curry is best enjoyed with a steaming serving of Goan red rice or fragrant basmati rice, making it a comforting and flavorful staple of the region's culinary heritage.
For Fish Marination
Ground Masala Paste
For the Curry
Instructions
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Marinate the Fish
Rub the fish pieces with turmeric, lemon juice/vinegar, and salt. Set aside to marinate for 15 minutes.
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Blend the Masala
Put all the ground masala paste ingredients into a blender jar. Splash in about ½ cup of water and grind thoroughly until it turns into a completely smooth, fine paste.
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Sauté Aromatics
Heat oil in a heavy-bottomed pan or traditional clay pot. Add the chopped onions and cook for 3-4 minutes until soft and translucent. Toss in the green chillies and tomatoes, cooking until the tomatoes turn mushy.
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Cook the Paste
Pour the ground coconut masala paste into the pan. Cook this mixture over medium-low heat for 4–5 minutes, stirring continuously until the raw aroma fades and oil starts to separate at the edges.
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Simmer the Gravy
Stir in 1 to 2 cups of water to adjust the curry to your preferred consistency. Add the kokum petals if using. Bring the curry to a boil, then reduce the heat to low and let it simmer for about 5 minutes.
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Add the Fish
Gently drop the marinated fish pieces into the bubbling curry. Pour in the thick coconut milk. Gently swirl the Pan by its handles to mix.
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Cook the Fish
Cover the pan and let it simmer on low heat for 7 to 10 minutes, or until the fish easily flakes.
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Serve
Turn off the heat and garnish with fresh coriander if desired. Serve hot over steamed rice.
