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Goan Fish Curry (Xitti Kodi)

Goan Fish Curry, also known as Xitti Kodi, is the crown jewel of Goan cuisine. This tangy, spicy, coconut-based curry combines fresh fish with roasted spices and tamarind, offering a true taste of the Konkan coast. Popular across India and internationally, it’s not just a dish but a reflection of Goa’s tropical charm and Portuguese heritage.

Benefits:

  • High in omega-3 fatty acids from fish.
  • Coconut milk provides healthy fats and a creamy texture.
  • Naturally gluten-free and protein-packed.

Serving Tips:

  • Best paired with steamed rice or Goan red rice.
  • Add fried papad or pickle for an authentic coastal meal.
  • Serve with fresh lime wedges for extra tang.

Cooking Guidance:

  • Use firm, fresh fish like kingfish, mackerel, or pomfret.
  • Do not overcook the fish—add it last to keep it tender.
  • Balance spice with coconut milk for creaminess.

Goan Fish Curry (Xitti Kodi)

Goan Fish Curry, also known as Xitti Kodi, is the crown jewel of Goan cuisine. This tangy, spicy, coconut-based curry combines fresh fish with roasted spices and tamarind, offering a true taste of the Konkan coast.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Coastal Indian, Goan, Indian
Calories: 310
Ingredients Method Notes

Ingredients
  

Ingredients:
  • 500 g fresh fish kingfish, mackerel, or pomfret
  • 1 cup coconut milk
  • 2 tbsp coconut oil
  • 1 medium onion finely chopped
  • 2 tomatoes pureed
  • 1 tbsp tamarind pulp
  • 2 green chilies slit
  • 2 tsp coriander powder
  • 1 tsp turmeric powder
  • 2 tsp red chili powder
  • 1 tsp cumin seeds
  • 1- inch ginger + 4 garlic cloves paste
  • Fresh coriander leaves for garnish
  • Salt to taste

Method
 

Instructions:
  1. Heat coconut oil in a pan, add cumin seeds and sauté onions until golden.
  2. Add ginger-garlic paste, cook until fragrant.
  3. Stir in pureed tomatoes, spices (turmeric, chili, coriander), and cook until masala releases oil.
  4. Add tamarind pulp and green chilies, simmer for 2 minutes.
  5. Pour in coconut milk, bring to a gentle boil.
  6. Add fish pieces, cover, and cook for 8–10 minutes until just done.
  7. Garnish with coriander and serve hot.

Notes

Serving Suggestions:
  • Serve with steamed basmati or Goan red rice for authenticity.
  • Pair with fried papad, kachumber salad, or pickled onions.
  • Can also be served with neer dosa for a South-Konkan fusion meal.