Indian & South Asian · Lunch · Dinner
Goan Fish Curry
Xitt Kodi
Flaky white fish simmered in a brick-red, tangy coconut gravy built on toasted Kashmiri chillies, coriander and tamarind. This version uses light coconut milk and just a teaspoon of coconut oil, keeping the bold coastal flavour.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Serves
- 4
Calories come from: Carbs 23% · Fat 28% · Protein 49%
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Ingredients
For 4 servings- 600 gFirm white fish fillets (kingfish, cod or similar), cut into chunks
- 1 tbsp15 gLime juice
- 1 tspGround turmeric
- 1 tsp6 gSalt
- 66 gDried Kashmiri red chillies, stems removed
- 1 tbsp5 gCoriander seeds
- 1 tspCumin seeds
- 1/2 tspBlack peppercorns
- 4 cloves12 gGarlic
- 2 cm piece10 gFresh ginger
- 1 tbsp20 gTamarind paste
- 1 1/2 cups375 gWater
- 1 tsp5 gCoconut oil
- 1 medium150 gOnion, finely chopped
- 1 medium120 gTomato, chopped
- 3/4 can (about 300 ml)Light coconut milk
- 210 gGreen chillies, slit lengthwise (optional)
- 1/4 cup10 gFresh coriander leaves, chopped (optional)
Steps
- 1
Toss the fish with the lime juice, turmeric and half the salt, then set aside for 10 minutes.
- 2
Dry-toast the Kashmiri chillies, coriander seeds, cumin seeds and peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant.
- 3
Blend the toasted spices with the garlic, ginger, tamarind paste and 1/2 cup of the water into a smooth red paste.
- 4
Heat the coconut oil in a wide non-stick pan over medium heat and cook the onion for 6 minutes until soft and golden, adding a splash of the remaining water if it starts to stick.
- 5
Add the spice paste and cook, stirring, for 4 minutes until it darkens and thickens.
- 6
Stir in the tomato and cook for 3 minutes until it breaks down.
- 7
Pour in the coconut milk and the rest of the water, add the remaining salt and simmer gently for 5 minutes.
- 8
Slide in the fish pieces and green chillies, if using, and simmer without stirring hard for 6-8 minutes until the fish is opaque, flakes easily and reaches 63 °C / 145 °F.
- 9
Taste, adjust salt or tamarind, and scatter with fresh coriander, if using, before serving.
Swaps, storage and make-ahead
Swaps
- Use firm tofu or chickpeas instead of fish and simmer just until heated through for a vegan version.
- Swap the kingfish or cod for prawns, adding them in the last 3 to 4 minutes so they stay tender.
- If you can't find Kashmiri chillies, use 1 to 2 tsp Kashmiri chilli powder or a mix of paprika with a pinch of cayenne.
- Replace tamarind paste with an extra tablespoon of lime juice if that's easier to find.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 days, reheating gently until steaming hot. Freezing isn't recommended, as the fish turns soft and the coconut gravy can split.
Make ahead
Make the spice paste up to 3 days ahead and keep it covered in the fridge, or cook the gravy a day ahead, then reheat it to a simmer and add the fish just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Fish
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (408 g) | Per 100 g | |
|---|---|---|
| Calories | 233 kcal | 57 kcal |
| Protein | 28.6 g | 7 g |
| Carbohydrates | 13.2 g | 3.2 g |
| of which sugars | 5.1 g | 1.2 g |
| Fiber | 2.7 g | 0.7 g |
| Fat | 7.4 g | 1.8 g |
| of which saturated | 5.4 g | 1.3 g |
| Sodium | 680 mg | 167 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
