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“Xitt Codi” literally means rice and curry in Konkani, and this coconut-based fish curry is one of the most iconic dishes from Goa cuisine.
Serves
4
Ingredients
For the curry paste
- 8–10 dried Kashmiri red chilies
- 1 cup grated fresh coconut (or thick unsweetened coconut)
- 1 tsp cumin seeds
- 4–5 black peppercorns
- 4 garlic cloves
- ½ tsp turmeric powder
- Small marble-sized ball tamarind (or 1 tbsp tamarind pulp)
- ½ cup water for grinding
For the curry
- 500 g firm white fish (kingfish, snapper, tilapia, mackerel, or cod)
- 1 small onion, sliced
- 1 green chili, slit
- 1 small tomato, chopped (optional)
- 1½–2 cups water
- 2 tbsp coconut oil
- Salt to taste
Some ingredients are available to purchase HERE
Instructions
1. Prepare the fish
- Clean and cut the fish into medium pieces.
- Rub lightly with salt and turmeric.
- Set aside for 10–15 minutes.
2. Make the curry paste
Blend together:
- soaked red chilies
- coconut
- cumin
- peppercorns
- garlic
- turmeric
- tamarind
- water
Grind until very smooth.
3. Cook the curry
- Heat coconut oil in a pot.
- Add sliced onion and sauté until soft.
- Add tomato and green chili if using.
- Pour in the ground masala paste.
- Add water and bring to a gentle simmer.
4. Add the fish
- Add fish pieces carefully.
- Simmer gently for 8–10 minutes until the fish is cooked through.
- Avoid stirring too much so the fish doesn’t break apart.
5. Finish
- Taste and adjust salt or tamarind.
- Rest the curry for 10 minutes before serving for deeper flavor.
Serving Suggestions
Serve hot with:
- steamed rice
- Goan red rice
- papad
- pickle
Traditional Xitt Codi is usually eaten as a simple everyday meal with rice and a side vegetable dish.
Variations
- Add raw mango instead of tamarind during mango season.
- Use prawns instead of fish for a prawn curry version.
- For extra richness, add a little thick coconut milk at the end.
