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–+ servings

Goan fish curry

A hot and tangy fish curry from Goa. Just-cooked fish in a spicy coconut masala makes this xiti codi a great family meal, or as something special for guests.
A bowl of goan fish curry
prepare: 20 minutes
cook: 20 minutes
soak: 15 minutes
total time: 40 minutes
difficulty: moderate
yield: 4 servings
calories: 353 kcal
diet: gluten free
cuisine: goan, Indian

equipment

  • small bowl
  • small frypan
  • food processor
  • wide pan with lid

ingredients

  • 800 g kingfish fillets - cut into 5cm cubes

for the masala

for cooking

for serving

instructions

  • Place the Kashmiri chillies in a small glass bowl with the vinegar and one cup of warm water and allow to soak for 15 minutes.
  • Heat a small frypan over medium heat. Add the coriander seeds and toss gently until the seeds start to colour and become aromatic. Remove from the heat, allow to cool then grind to a fine powder.
  • Place the soaked chillies, turmeric,, ground coriander seeds, peppercorns, garlic, and ½ cup of the water from the soaked chillies into a blender and process to a fine paste.

to cook

  • Place the masala paste in a wide pan, with one cup of water and bring to a simmer over medium heat. Once simmering, add the finely sliced onions then mix well. Simmer for five minutes, or until the onions soften, stirring frequently.
  • Add the tamarind water and reduce the heat. Simmer, stirring frequently for two minutes.
  • Add the salt and the sliced chillies. Cook for two minutes, stirring frequently until the chillies release their aroma and the sauce thickens slightly. Be careful not to overcook the sauce
  • Add the coconut milk, mix well, and bring the sauce to a gentle simmer.
  • Add the fish in a single layer into the sauce. Spoon sauce over the top of the fish, cover the pan and simmer for ten minutes, or until the fish is just cooked. Do not stir the fish, but spoon sauce over the fish.

to serve

  • When cooked, remove from heat, arrange fish pieces in a bowl, and pour some sauce over. Garnish with coriander leaves and serve.

notes

  • Soaking the chillies in vinegar will bring out their bright colour.
  • Ling, cod or Spanish mackerel can be used instead of kingfish. The original dish uses pomfret, which is almost unobtainable fresh, unless you are in India.

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nutrition

Serving: 200 g | Calories: 353 kcal | Carbohydrates: 15 g | Protein: 42 g | Fat: 14 g | Saturated Fat: 10 g | Cholesterol: 100 mg | Sodium: 412 mg | Potassium: 925 mg | Fiber: 2 g | Sugar: 7 g | Vitamin A: 615 IU | Vitamin C: 41 mg | Calcium: 65 mg | Iron: 4 mg