Goan Fish Curry
Tender white fish simmered in a tangy, gently spicy coconut gravy with Kashmiri chilies, coriander, tamarind and a hint of turmeric.
By Priya Hollis, Head of Shop & Product
Published November 27, 2025
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Level
- Medium
Goan fish curry, or xitt kodi, is the everyday dish of India's western coast, and it tastes like sunshine and the sea. Fresh coconut milk is blended with toasted dried Kashmiri chilies, coriander seeds, cumin, peppercorns, garlic and ginger to make a vivid red paste.
Tamarind brings the signature tang that balances the richness of the coconut, while the chilies add more color than heat. The fish goes in at the very end and poaches gently in the sauce for just a few minutes, so it stays tender and flaky.
Serve with plenty of steamed rice to soak up the gravy, a simple cucumber salad and a wedge of lime. It tastes even better the next day.
- Tangy tamarind coconut gravy
- Brilliant red, gently spicy
- Coastal Indian classic
Ingredients
Directions
Toss the fish with 1/4 teaspoon of the turmeric and 1/2 teaspoon of the salt and set aside while you make the paste.
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