Classic Goan Fish Curry (Xitt Kodi)

Xitt kodi — literally “rice and curry” — is Goa’s daily bread: a brick-red, coconut-rich fish curry sharpened with tamarind, made for spooning over steamed rice. It suits almost any firm fish on our counter: king fish, pomfret or mackerel all shine in it.

Ingredients

• 500g fish steaks (king fish, pomfret or mackerel)
• 8–10 dried Kashmiri chillies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp turmeric
• 4 cloves garlic
• 100g fresh or desiccated coconut
• Small ball of tamarind, soaked
• 1 onion, finely chopped
• 1 green chilli, slit
• Salt, to taste

Method

1. Grind the masala. Blend chillies, coriander, cumin, turmeric, garlic, coconut and tamarind with a splash of water to a fine, brick-red paste.
2. Start the curry. Soften the onion in oil, add the masala and fry 5–6 minutes until it smells sweet and roasted.
3. Simmer. Loosen with water to a pourable gravy, season, and simmer 10 minutes.
4. Cook the fish. Add the fish steaks and green chilli; simmer gently 8–10 minutes.
5. Rest and serve. Rest 10 minutes off the heat — Goan curry tastes better settled — then serve with rice.

Fishmonger’s tip: tamarind and coconut love oily fish — this is a brilliant way to cook our fresh sardines too.