Goan fish curry with rice
Xitt-codi, the fish curry and rice Goa eats every day: kingfish simmered in a smooth, orange-red gravy of freshly ground coconut with Kashmiri chillies, coriander seeds, garlic and turmeric, soured with kokum. Pomfret, mackerel or prawns are just as common, and many Goan Catholic homes sour it with tamarind instead of kokum. Kashmiri or byadgi chillies give the colour without too much heat.
- 40 minTime
- 22 minHands-on
- 4Portions
- 33 gprotein per portion
- 680kcal per portion
Ingredients for 4 portions
- 500 gSeer fish (surmai), steaks
- 1 tspTurmeric
- to tasteSalt
- 150 gGrated coconut, fresh or frozen
- 8Dried red chillies, Kashmiri or byadgi, stalks removed
- 1 tbspCoriander seeds (sabut dhania)
- 1 tspCumin, seeds
- 3 mlBlack pepper, whole peppercorns
- 5 clovesGarlic
- 1 tspGinger, chopped
- ≈ 600 mlWater
- 2 tbspCoconut oil
- 1Onion, thinly sliced
- 5 piecesKokum, rinsed
- 2Green chillies, slit
On the side
- 300 gRice
- ≈ 700 mlWater, for the rice
Method
- Wash the fish, rub it with half the turmeric and a little salt and keep it in the fridge.
- Grind the coconut, dried red chillies, coriander seeds, cumin, peppercorns, garlic, ginger and the rest of the turmeric with about half the water to a very smooth, bright orange paste. Grind for a few minutes; it should feel silky between your fingers.
- Wash the rice two or three times, put it in a pan with the water and bring to the boil.
- Cover, turn the heat to low and cook for 15 minutes, until the water is absorbed. Keep it covered until you serve.
- Meanwhile, heat the coconut oil in a wide pan and fry the onion until soft and light golden, about 5 minutes.
- Add the masala paste, rinse out the mixer jar with the rest of the water and add that too. Bring to the boil and simmer uncovered for 8 minutes, stirring now and then, until the raw coconut taste has gone and specks of oil show on top.
- Add the kokum, green chillies and salt and slide in the fish. Simmer gently for 5–6 minutes, until the fish is cooked through. Shake the pan rather than stirring, so the fish stays whole.
- Serve the fish curry with the rice.
