What is a Goan Food blog without the fish curry recipe? Xitt Codi is the staple diet of a goan anywhere across the world. We eat fish curry along with rice nearly every week, its also perhaps the cheapest dish to eat, at a restaurant in Goa.
Heres the Xitt Codi recipe, we will also explore various options while preparing the Goan Fish Curry!
Goan Fish Curry Masala Ingredients:
6 Kashmiri Chillies
1/2 Scraped Coconut
A Small Piece of Ginger
3 Flakes Garlic
5 – 6 Pepper Corns
1 Tea spoon Corriander seeds
A Pinch of Methi Seeds
Small ball of Tamarind if a raw Mango is used
1/2 Tea spoon Haldi Powder
1/2 Tea spoon Jeera
1 Green Chilly
Salt
Goan Fish Curry Main Ingredients:
1 Decent Sized Pomfret (You can also add Kingfish or Halwa)
1 Raw Mango
Slice, clean and salt the fish and keep the fish aside.
Procedure:
Grind the masala ingredients mentioned above, in a mixer with a little water.
Add it in your cooking dish and add some more water, now there are two optional things depending on how rich and heavy you want your Xitt codi. The first one is you can bagaar some chopped onions before you add the masala to it.
Instead of adding water you can add coconut milk to make it rich, but we made this fish curry by adding water, to make it thick enough as per choice. You can then add some salt and slit the green chilly, remove seeds as per spice requirement.
Once the entire mixture reaches a boil you can add the fish to the curry
Along with the fish add the cut pieces of raw mango, to give it that nice tangy flavor that it has. I personally like to eat the cooked pieces of mango, the sour taste of it, my mouths watering as I write this 🙂
Cook till the fish becomes edible, this is a relatively easy dish to cook and is not as time consuming as some of them. Bon Appétit, until the next Goan Recipe!
This is absolutely brilliant. This receipe is the best illustration I have seen. Thanks a million
I have been following this blog a long time, and being a Goan myself living in hyderabad, I've tried recipes you've publish for the last 2-3 months. First and foremost, 99% of the time, the recipes you have given have worked wonders in my kitchen. The other 1% being silly mistakes on my part. I'm a guy who hardly cooks so I assume that's ok. 🙂
Secondly, I love the site's new look.. and please continue to add all your authentic recipes. I've enjoyed everything I have tried my hands on. Has helped me miss home a little lesser now 🙂
Viva Goa! Love to all your readers!
Cheers,
Leon.
Viva de Goa…
Dear Clyde,I see corriender seeds in the pic…could you pls advise how many teaspoons of corriender seeds you used.
thanks
Excellent presentation. I like the simple narrative and illustrated directions of cooking.
Do you also have the version of fish curry when masala is ground to a paste using toddy / goan vinegar? I am looking for the traditional recipe.
@ Leon
glad to know that you are having a blast in the kitchen 🙂 Thank you for taking the time to post your response here… VIVA GOA!!!
@ Soul Images
if you want to use goan vinegar you can use it in this recipe and then don't add the tamarind ball..
@ Anonymous…
Thanks for spotting that …. you need to use 1 Teasoon of Corriander seeds for this recipe, im gonna add that to the ingredients now
An absolutely superb recipe, tastes just the same as at the beach shacks at Bogmalo. May I add a suggestion, try adding a tablespoon of raw rice, while grinding. I was the chef adding that at the beach shack. 'told me that the cocunut milk won't split, if you do so!
WoW ! I intend trying tis ova the weeknd !!!
I love your site. My dearest Grandma used to make all these beautiful dishes for me when I was a little girl. I used to dream of the gorshe and the prawn curries with the mangoes, am so grateful for you. Thank you so much. Now I can make these dishes for my children and relive those wonderful days again. My hubby will be happier too, were both goans. Thank you and thank you a million times. Your illustrations are the most. God bless you.
hi!!
being a goan i love fish.not very good in cooking it though
Verrrrry nice look for the site!!!
very simple & efficient recipe… thanks a mil
jeanne
Congrats!!! This is a wonderful site and the pictures are awesome . It is much better to prepare this wonderful & delicious food at home then to order food from restaurents. Keep the good work.
What is that small ingredient right in the center of the plate?? looks brownish..
@ Shrey
That ingreedient is Tamarind …
Everything is the same as the Mangalorean Fish curry except the recipe given has jeera and methi. Itsbetter if the tamrind is ground with the spices
Sonia
Execellent Presentation , never seen a better one
mouth waters looking at the pics taken
thanks so much
simple and beautiful presentation! i am a big fan of goan cuisine and have tried making few of your recipes…they taste delicious. thanks for sharing with us!!
Wonderful dish , really liked it . Thanks alot.
Awaiting some reciepes on Squids too.
Thank you mum, i prepared the fish curry for dinner , the family loved it , it was awesome, I couldn't add methi and raw mango but will get these items the next time, I used 1/2 an onion in the ground masala and a little tamarind pulp and fried 1/2 and onion a little just before adding the masala just like mum said, thank you mum for sharing all your beautiful secrets with us, may you be blessed with a long and healthy life. Long Live Mum, Viva Goa!
Out of the world!
I just made it!
Now no need to go to Goa for fish curry! It's now available everyday in my kitchen.
Thanks a ton to the writer. The pictures helped in making and helps as bench mark at every step
Pratik
hey.. m having a few guests over this weekend and ur dish is gonna be one of my main course..i havent tried making it before though..just a small question…while adding the ground masala to the cooking dish, should add a lil oil to it before or directly cook it before oil.. ??
@ prajakta
theres no mention of that in the recipe, when you add it you need to add coconut milk or water depending on how rich you want the dish!!!
We visited Goa 2 years back and tried making goan fish curry once and it didn't come out good. Tried your recipe and it was awesome. Thanks.
when r u going to post veg recipes as i love the recipes on this site and tried a few.
excellent and thank you for your love of food and sharing viva GOA
lovely recipe and too good pics 🙂
heyy just chanced upom ur site thru a friend ….. amazing stuff..loved ur simple pictures giving the recipe …like most people here wud love it if u post the authentic goan rechade masala ..have bought the karmas and costa ones but they have tooooo much vinegar in them making the dish very sour …..so hoping to get that soon ..keep up the good work
janhavi
thanks for the tasty recepie of fish curry tried out and the results were awesome… specially my husband use to never eat fish curry and he jst loved it and there's always a more demand for fish curry… thanks
🙂 gud 1
I FELL IN LOVE WITH GOAN FISH CURRY ….. SHWETA FROM PUNE
half scraped coconut would be 1 tea cup of coconut?
@ zita
yes more or less it doesn't have to be precise, more would make it richer…
Thank you for this blog!! I'm from Goa, now in Pune and this should help me to make things on my own since the lovely Goan eateries are 12 hours away by road 🙂 Viva Goa!
I have just made the masala but it does not have a nice orange colour like yours in the photo. I used all the ingredients as per the recipe. What do you think the reason might be? Maybe too much coconut?
@ Kashmira 🙂
If you use Nh4 you should be able to cut down your journey by a couple of hours 🙂 lol
@ Ewa,
Yes the first would be the quantity of coconut, you need a medium sized coconut and second the quality of Kashmiri chillies has been declining so… if you find the chillies not red enough add 2 more chillies and knock off the seeds if you don't want the spice
I m a South Indian, and I don't know how to cook at all. I trying all possible ways to learn Goan dishes for my Wife. Your recipes and pictures have made it very simple for me to understand and prepare it with confidence. Keep up the good work and please put even more pictures for people like me. Thanks a ton for making my cooking Goan style.
I just made this recipe this evening and my husband and I loved it!!! I've been dreaming about Goan fish curry since I moved out from home 6 years ago, where my Mother ( a Goan) cooked everything without a recipe. I now live 2100 kilometers away from her and have to fend for myself in the kitchen 😉 I've tried a couple of times with different recipes without success, until today! THANK YOU! I will be trying many more of your recipes in the very near future!
Allison Rodrigues from Halifax, Canada.
I am from Kerala and after getting tired of fish Moilee and scared of the complexity of the chettinad fish curry, you amazing and simple recipe has made it through our stomachs and into the heart of many of my family and friends. Thanks 🙂
I just moved to Dubai from Goa, my husband and i wanted some fish curry rice, so i asked my mother how to make it, and she said "odmasan kor" a little of this and that. We landed up making garam masala. Mom's cooking is the best, but until i master the art of it, sme measure is needed. thanks for the post
Tried it yesterday for dinner and it came out delicious. Both me and the hubby loved it and it will be staple in our kitchen from now on.
Keep the awesome recipies coming.
Thanks
Sonali
Hi,
i have ques? If we don't have raw mango what can be used. Hope to reply asap as i'm making this for tom's lunch.
THanks a lot.
I love fish curries and am able to make delicious curries with various recipes, but my Goan curry never turns out FIREY Red as yours. I use Kashmiri Red Chillies or Bedgi chillies. Could you pl tell me which variety of chillies do you use (If possible with a photo) and also where would I get them in Mumbai or Bombay. Thanks. Your curry images are mouth watering. Piro.(Pl email and reply).
Being a goan… I love fish recipes…. I tried this an it turned out superb….
Thanks for adding authentic recipes and not variations as some other sites have…
Greetings from a Goan in Karachi, Pakistan. This recipe with illustrations is just excellent. Will try it out. It is so simply explained.
Thank you so much. Proud to be a Goan. Viva.
Can this be made with kokum as a replacement for tamarind+raw mango?
hi Piro,
the trick to get the color without making it overly spicy is to remove the seeds of some of the chillies…
cheers,
Clyde
very well prepared website.
congrats.
i am looking for tuna recipe'.
can someone help plz???
thx
thanks for this simplified and presentable recipe,,,,,,As per my knowledge, u need to addd 1 more ingredient to this 1,,,,,its "Telfala"(KOnkani word),,,,Viva Goa in Qatar !!!
This website brought Goa to my Home. Love each of the recipes posted here.
I tried making the curry it was great thanks I have learned to make
goan curry
Too tempting ! Will try to make for sure. God Bless You.
awesomeee siteee… Love all your recipes…Viva Goa.. Sharlotte Carvalho
Yummy Yummy and Yummy… was a veggy now happily converted after trying my hand at your recipies
Thank you Sharlotte
Thank you Anindita 🙂 Much appreciated!
haha not sure if that's a good thing or a bad thing but as long as your happy 🙂
wow nice dish 🙂
With ur due permission may I share this Goan Fish curry recipe on FB page of Goan Culinary Club
Sure provided you credit us as the source 🙂 Thank you Sushmitha
What can I replace the red chillis with? I cannot eat chillis or pepper. This recipe sounds really delicious.
Lovely receipe Clyde 🙂
I cooked this and it looks great, smells great and tastes great. It is a great, simple recipe. I recommend using a thick fairly fishy and sloghtly oily fillet if available, such as blue eye cod/trevally. I used blue grenadier and it was fine, though I recommend frying the masala first and then warming up thinner fillets in the sauce, like the blue grenadier. I used the coconut water to help grind up the spices and coconut meat, with a little water. Roasting the seed spices first will release extra flavour. I used a finely diced onion in a teaspoon of butter before adding the masala and a third of a 440mL can of coconut milk added to the final mix. Goes very well with a crunchy salad of shredded veggies for texture contrast, with a thin peanut dressing. Yummo! The chilli is not necessary, it is still excellent, though chilli lovers like me add the Kashmiri. If Kashmiri is not available, any mild to moderate red chili will do. The Kashmiri variety is quite mild and imparts a lot of colour to the dish.
Hi
I live in Canada and we get grated coconut ( frozen) in 500 gram bags. Can you let me know how many grams of coconut would be 1/2 a coconut.
I am dying to make this fish curry.
Thanks
Thank you for sharing this recipe. I enjoy coming to your site again and again.You have patiently and lovingly catalogued this recipe collection. Now off to the kitchen to try this recipe! May you be blessed in all that you do!
i cooked yr fish curry receipe today it turn out good
Hi
Please tell me as to how many servings from this recipe.
Thanks
Shashi