Goan Fish Curry (Xitt Kodi with Coconut and Kokum)
گوا فش کری (ناریل اور کوکم والی مچھلی)
On India's west coast, Goa's daily meal is *xitt kodi*: rice and fish curry. The curry is made by grinding fresh coconut with dried Kashmiri chillies, coriander seeds, cumin, turmeric and tamarind into a smooth, vivid paste, then simmering it with fish and . It's tangier and more coconut-forward than the Kerala fish curry, with a bright orange colour and gentle heat. Kingfish (*surmai*) and pomfret are the favourites, but any firm fish works.
- ⏱ Total: 45 min
- Prep: 20 min
- Cook: 25 min
- Easy
- Serves 4
Method
Tap a step when it is done.
Rub the fish with turmeric and ½ tsp salt and set aside for 15 minutes.
Soak the dried chillies in hot water for 10 minutes. Blend them with the coconut, coriander seeds, cumin, peppercorns, turmeric, garlic, ginger, tamarind and 1 cup water to a very smooth paste.
Heat the oil and fry the onion for 4–5 minutes until soft and lightly golden. Add the coconut paste and fry for 3 minutes, stirring.
Add the remaining water, kokum, green chillies and salt. Simmer for 6–8 minutes until the oil starts to show on the surface.
Add the fish and simmer gently for 6–8 minutes, swirling the pan, until just cooked. Rest for 15 minutes and serve with rice.
Kitchen notes
Grind the paste until completely smooth; a gritty paste makes a grainy curry.
Prawn curry is made exactly the same way; add the prawns for the last 4–5 minutes.
Like most fish curries, it tastes even better a few hours later.
Rice and curry, Goa style
Goa was a Portuguese colony until 1961, and its food blends Konkan coastal cooking with Portuguese influence. But the everyday dish, eaten by almost every Goan family, is simply fish curry and rice. Fishermen bring in the catch in the morning, and by lunchtime it’s in the pot.
The coconut paste
The heart of Goan fish curry is the masala: coconut ground with red chillies and spices into a smooth, bright paste. Kashmiri chillies give colour without too much heat; coriander, cumin and pepper add warmth; tamarind and kokum bring the tang that cuts through the coconut.
Gentle cooking
Fish cooks quickly. Simmer the gravy first until the raw taste of the spices is gone, then add the fish and cook gently, swirling instead of stirring so the pieces stay whole.
Serving
Serve with plain rice, a slice of lime and a glass of pink sol kadhi, the kokum and coconut milk drink that Goans have after a spicy meal. For a rich Goan meat dish, try chicken xacuti.
Questions people ask
How is Goan fish curry different from Kerala fish curry?
Goan curry grinds the coconut with the spices into the base of the gravy and is orange and tangy. The Kerala version in our recipe uses coconut milk, more onion, curry leaves and coconut oil.
Can I use desiccated coconut?
Yes. Soak it in hot water for 15 minutes before grinding, or use thick coconut milk instead.
Nutrition (estimate, per serving)
- Calories
- 400
- Protein
- 30 g
- Fat
- 27 g
- Carbs
- 10 g
