Fish Curry with Rice (Xitt Kodi)
The everyday Goan meal: fresh pomfret or mackerel simmered in a tangy, fiery red coconut gravy soured with kokum, eaten with plain rice.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Clay pot
- •Grinding stone or blender
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 18 g
- carbs
- 9 g
- fibre
- 3 g
- protein
- 28 g
- calories
- 310 kcal
Instructions
- 1
Grind coconut, kashmiri chillies, coriander seeds, cumin, turmeric and garlic with a little water into a smooth fine paste.
- 2
Heat oil in a clay or heavy pot. Fry the chopped onion until soft.
- 3
Add the ground masala (spice blend) paste. Cook for 4-5 minutes until the raw smell disappears.
- 4
Pour in water to make a runny gravy and bring it to a boil.
- 5
Add kokum or tamarind and salt. Simmer for 5 minutes.
- 6
Slide in the fish pieces gently. Simmer uncovered for 8-10 minutes until just cooked through.
- 7
Take the pot off the heat and rest for a few minutes so the fish firms up.
- 8
Serve hot with plain steamed rice.
Chef's tips
Do not overcook the fish or stir vigorously, as it breaks apart; swirl the pot instead. Kokum gives a milder, fruitier sourness than tamarind.
Ingredient substitutions
- kokum → tamarind pulp
Storage
Refrigerate up to 2 days; the curry tastes better the next day.
Reheating
Warm gently on low heat; avoid vigorous boiling.
Common mistakes to avoid
- •Adding fish too early and overcooking it into mush.
Serving suggestions
Cooked Fish Curry with Rice (Xitt Kodi)?
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