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, 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.
Rub the fish pieces with turmeric, lemon juice/vinegar, and salt. Set aside to marinate for 15 minutes.
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.
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.
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.
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.
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.
Cover the pan and let it simmer on low heat for 7 to 10 minutes, or until the fish easily flakes.
Turn off the heat and garnish with fresh coriander if desired. Serve hot over steamed rice.