Goan fish curry (xitt codi)
Xitt codi — coconut, chilli and kokum fish curry, the everyday rice-and-curry of Goa
Ask anyone from Salcete or Bardez what they eat for lunch and the answer is xitt codi: rice (xitt) and curry (codi), almost always fish curry. The gravy is ground from fresh coconut and Kashmiri chillies, soured with kokum and tamarind, and cooked with whatever the boats brought in, from kingfish and pomfret to mackerel. It is a weekday dish, ladled over red Goan rice with a fried fish or a pickle on the side. Chef's tip: grind the coconut masala for a full 2–3 minutes until it is completely smooth; a grainy paste gives a thin, separated curry.
- Total time
- 50 min
- Difficulty
- medium
- Serves
- 4
Ingredients
For the fish
- 1 ⅓ lb kingfish, pomfret or mackerel steaksor any firm white fish, in 3 cm thick pieces
- ½ tsp salt
- ¼ tsp ground turmeric
For the masala
- 8 dried Kashmiri chilliesstems removed
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- ½ tsp black peppercorns
- ½ tsp ground turmeric
- 4 cloves garlic
- ¾ in fresh ginger
- 1 tbsp tamarind paste
- 2 cups water
For the curry
- 2 tbsp coconut oil
- 1 onionfinely chopped
- 2 green chilliesslit
- 4 pieces kokum (dried)rinsed; or 1 tsp extra tamarind paste
- 1 tsp salt
- 2 tbsp coriander leaves (optional)chopped
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Method
0/8 doneStep 1: Rub 1 ⅓ lb kingfish, pomfret or mackerel steaks with ½ tsp salt and ¼ tsp ground turmeric and keep it in the fridge while you make the masala.
15 minStep 2: Soak 8 dried Kashmiri chillies in hot water for 10 minutes to soften.
10 minStep 3: Blend the drained chillies with 5 ½ oz fresh or frozen grated coconut, 1 tbsp coriander seeds, 1 tsp cumin seeds, ½ tsp black peppercorns, ½ tsp ground turmeric, 4 cloves garlic, ¾ in fresh ginger, 1 tbsp tamarind paste and half of 2 cups water for 2–3 minutes until completely smooth.
3 minStep 4: Heat 2 tbsp coconut oil in a wide, shallow pan over a medium heat and fry 1 onion for 5 minutes until soft and translucent, not brown.
5 minStep 5: Add the masala and fry for 3 minutes, stirring, until it smells cooked and darkens a shade.
3 minStep 6: Pour in the remaining water, add 2 green chillies, 4 pieces kokum (dried) and 1 tsp salt and simmer for 8 minutes. The curry should coat the back of a spoon but still flow.
8 minStep 7: Slide in the fish in a single layer and simmer gently for 6–8 minutes, shaking the pan rather than stirring, until the fish is opaque all the way through and flakes when pressed. Common mistake: stirring or boiling hard; it breaks the fish and splits the coconut gravy.
8 minStep 8: Take off the heat and rest for 10 minutes so the flavours settle. Scatter with 2 tbsp coriander leaves and serve with rice.
10 min
Nutrition per serving
- Calories
- 360 kcal
- Protein
- 32 g
- Carbs
- 10 g
- Fat
- 22 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does goan fish curry (xitt codi) take?
- About 50 minutes in total: 25 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
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