Authentic Goan Fish Curry Recipe: Traditional Xitti Kodi

This aromatic curry is the signature dish of the beaches of Goa — a coconut based sauce packed with Kashmiri chillis and creamy coconut milk, simmered with fresh fish until perfectly tender. Goan fish curry (Xitti Kodi in Konkani) is served with white rice (bhat) in every home and beach shack across the state. Similar to a Brazilian moqueca, the key difference is the use of kokum for sourness and a freshly ground masala paste. Our fish curry recipe below walks you through every step.

Best Fish to Use for This Curry

The best fish for this dish is a firm, meaty variety that holds together during cooking. In Goa, kingfish (surmai) and pomfret are the traditional choices. In the UK, you can use any firm white fillet — cod, sea bass, or haddock all work well. Cut each fillet into bite-sized pieces roughly 5cm across. Pat the fish dry with kitchen paper before seasoning with salt and turmeric. The fish to use really depends on freshness — whatever looks best at the fishmonger, use that.

Ingredients

For the Fish:

• 500g firm white fish fillets (kingfish, pomfret, cod or sea bass), cut into bite-sized pieces
• ½ tsp turmeric powder
• Salt for seasoning

For the Curry Paste / Masala:

• 1 cup fresh grated coconut (or 100ml coconut milk + 50g desiccated)
• 6-8 Kashmiri red chillis (dried, or 2 tbsp Kashmiri chilli powder)
• 1 tsp cumin seeds
• 8-10 black peppercorns
• 4-5 garlic cloves
• 1 inch fresh ginger
• ½ tsp turmeric powder
• 1 tbsp coriander seeds
• ½ tsp mustard seeds
• ½ tsp curry powder (optional, for extra depth)

Other Ingredients:

• 4-5 kokum pieces (or 1 tbsp tamarind paste)
• 1 onion, finely sliced
• 2 tomatoes, roughly chopped
• 2 green chillies, slit
• 2 tbsp coconut or vegetable oil
• Salt to taste
• Fresh coriander to garnish
• Basmati rice or white rice, to serve

Goan Fish Curry Recipe: Step-by-Step Method

1. Marinate the fish: Pat the fish dry, then season with salt and turmeric. Set aside for 15 minutes.
2. Make the spice paste: Soak the dried chillis in warm water for 10 minutes. Add the soaked chillis, coconut, cumin, peppercorns, garlic, ginger, turmeric, mustard seeds and coriander to a food processor or grinder. Blend to a smooth paste with about 100ml of water.
3. Fry the onion: Heat the oil in a saucepan or deep sauté pan over a medium heat. Add the onion and fry for 3-4 minutes until soft. Then add the tomatoes and cook for another 2-3 minutes.
4. Make the curry base: Pour in the ground paste and cook on medium-high heat for 8-10 minutes, stirring occasionally, until the oil separates. Add the coconut milk and stir through.
5. Simmer: Add 1 cup of water. Bring to the boil, then reduce the heat to low and continue to simmer for 5 minutes. Add the coconut milk and simmer until the sauce thickens slightly.
6. Add the fish: Add kokum pieces and green chillies. Gently add the fish to the pan, making sure each piece is submerged. Reduce the heat and simmer gently for 8-10 minutes. Do not overcook — the fish is ready when it flakes easily. Do not stir too vigorously or the pieces will break.
7. Season and serve: Season with salt to taste. Turn off the heat and let the curry rest for 10 minutes — this allows the flavours to develop. Garnish with fresh coriander. Serve with rice — basmati rice or plain white rice is traditional.

More Fish Curry Recipes and Variations

Once you have mastered the basic recipe, try these variations:

• Prawn curry: Replace the fish with 400g raw king prawns. Add them at the same stage — they need only 5-6 minutes to cook through.
• Recheado masala fish: Instead of a curry, fry the fish with a thick spice paste for a drier, punchier dish. A classic from Goan Catholic kitchens.
• Quick weeknight version: Use curry powder and tinned coconut milk instead of fresh coconut paste. The result is less authentic but still delicious and ready in 25 minutes.

Tips for Perfect Goan Fish Curry

• Use the freshest fish you can find — this is what makes or breaks the dish
• Do not stir the fish too much once you add it to the pan or it will break apart
• Kokum provides the signature tangy flavour — tamarind paste is a good substitute if you cannot find kokum
• The curry thickens as it rests — add a splash of water when reheating if needed
• It tastes even better the next day as the fish absorbs the spices overnight
• For a milder version, reduce the number of dried chillis and remove the seeds

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