Goan Fish Curry
Xitti Kodi
The everyday soul of Goan cooking — a vivid, sour, fiery coconut curry that is eaten for lunch in virtually every Catholic household in Goa alongside a mound of steamed rice and a piece of fried fish. What separates it from every other coconut fish curry in India is kokum: the dried purple rind of the Garcinia indica fruit, which gives the gravy a uniquely fruity, wine-dark sourness that tamarind cannot replicate. The curry paste is ground raw from fresh grated coconut, dried Kashmiri chillies, garlic, ginger, turmeric, cumin, and coriander — never cooked before it meets the pot — which preserves a fresh brightness that keeps the dish from tasting heavy despite the full-fat coconut. Fish is added raw directly to the simmering gravy and poached gently, picking up every flavour in the sauce. Pomfret, kingfish (surmai), and mackerel are all traditional; whatever is freshest at the market is the right choice.
- Total
- 40 min
- Serves
- 4
- Level
- Medium
Prep 15 min · Cook 25 min
Ingredients
Method
Soak the kokum pieces in 3 tablespoons of warm water for 10 minutes while you prep everything else — they will soften and release a vivid purple liquid. Set aside with their soaking water; this liquid goes into the curry. Drain the soaked Kashmiri chillies, keeping the soaking water. Pat the fish steaks dry, season lightly with salt and a pinch of turmeric, and set aside.
About 12 min
Make the curry paste: combine the fresh grated coconut, drained soaked Kashmiri chillies, garlic, ginger, coriander seeds, cumin seeds, and remaining turmeric in a blender. Add about 100 ml of the chilli soaking water and blend on high for 3–4 minutes until completely smooth and vibrant red-orange. The paste must be very fine — any coarseness will make the gravy gritty. Add another splash of water if needed to keep the blender moving. Taste the raw paste: it should be pungent, richly spiced, and already smell like Goa.
About 8 min
Heat the oil in a wide pan or kadai over medium heat. Add the sliced onions and cook for 8–10 minutes, stirring often, until they are soft, translucent, and beginning to turn light golden at the edges — not deeply browned, just softened and sweet. Pour in the coconut paste and stir to combine. Cook the paste with the onions over medium heat for 5–6 minutes, stirring frequently, until the raw garlic smell disappears and the mixture begins to separate from the oil slightly.
About 15 min
Add the coconut milk, the kokum pieces with their soaking liquid, and 150 ml of water. Stir everything together and bring to a gentle simmer. Season with salt. Taste the base gravy now: it should be tangy from the kokum, rich from the coconut, and have a gentle building heat. Adjust salt and add more kokum if it needs more acidity. The colour should be a deep, warm orange-red.
About 8 min
Gently lower the seasoned fish pieces into the simmering gravy in a single layer. Spoon the sauce over them. Reduce heat to low, cover, and cook for 8–10 minutes — do not stir, as fish breaks apart easily. The fish is done when it turns opaque all the way through and flakes cleanly when pressed with a fork. The gravy will have taken on a slightly deeper colour from the fish's natural oils. Taste once more and adjust salt or kokum. Serve immediately over steamed white rice — pour the curry generously over the top and let it soak in.
About 10 min
Nutrition per serving (estimate)
- Calories
- 420
- Protein
- 31 g
- Carbs
- 10 g
- Fat
- 28 g
- Fibre
- 2 g
- Sugar
- 3 g
- Sodium
- 720 mg
Contains: fish
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Recipe by Boon Tools.