📝 About This Recipe
Transport your senses to the palm-fringed coast of Goa with this iconic, vibrant orange curry. Known locally as 'Xitt Kodi', this dish perfectly balances the creamy sweetness of fresh coconut milk with the sharp, fruity tang of tamarind and a warm kick of Kashmiri chilies. It is a soul-warming masterpiece that captures the essence of Indo-Portuguese culinary heritage in every spoonful.
🥗 Ingredients
The Fish & Marinade
- 600 grams Firm white fish fillets (Kingfish, Sea Bass, or Snapper) (cut into 2-inch chunks)
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Salt (to taste)
- 1 tablespoon Lemon juice (freshly squeezed)
The Spice Paste (Masala)
- 1 cup Grated fresh coconut (or frozen unsweetened coconut)
- 6-8 pieces Dried Kashmiri red chilies (deseeded for less heat)
- 1 tablespoon Coriander seeds
- 1 teaspoon Cumin seeds
- 4-5 pieces Garlic cloves (peeled)
- 1 inch Fresh ginger (sliced)
- 1/2 teaspoon Peppercorns (whole black)
- 1 tablespoon Tamarind paste (concentrated)
The Curry Base
- 2 tablespoons Coconut oil (for authentic flavor)
- 1 medium Red onion (finely sliced)
- 2 pieces Green chilies (slit lengthwise)
- 1 small Tomato (finely chopped)
- 1/2 cup Coconut milk (thick, first press)
- 1/4 cup Fresh cilantro (chopped for garnish)
👨🍳 Instructions
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1
Place the fish chunks in a bowl and rub them gently with turmeric powder, salt, and lemon juice. Set aside to marinate for 15-20 minutes while you prepare the masala.
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2
In a heavy-bottomed pan, lightly toast the coriander seeds, cumin seeds, peppercorns, and dried red chilies over low heat for 2 minutes until fragrant. Do not burn.
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3
Transfer the toasted spices to a high-speed blender. Add the grated coconut, garlic, ginger, and tamarind paste.
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4
Add about 1/2 cup of water to the blender and blitz until you achieve a very smooth, fine, bright orange paste. This is the heart of your curry.
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5
Heat the coconut oil in a wide clay pot (manchatti) or a deep skillet over medium heat. Add the sliced onions and sauté until they become soft and translucent.
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6
Add the slit green chilies and chopped tomato. Cook for 3-4 minutes until the tomatoes break down and become pulpy.
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7
Pour the prepared coconut spice paste into the pan. Stir well to combine with the onions and tomatoes.
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8
Add 1 cup of water to the blender to rinse out any remaining paste and pour it into the pan. Bring the mixture to a gentle simmer.
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9
Once the curry starts bubbling, lower the heat. Carefully slide the marinated fish pieces into the sauce in a single layer.
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10
Do not stir with a spoon as the fish is delicate; instead, gently swirl the pan to coat the fish with the curry. Cover and simmer for 5-7 minutes.
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11
Remove the lid and pour in the thick coconut milk. This adds a luxurious silkiness to the sauce. Simmer for just 1-2 more minutes without boiling vigorously.
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12
Taste the curry and adjust the salt or tamarind if needed. Turn off the heat and garnish with fresh cilantro.
💡 Chef's Tips
Always use Kashmiri red chilies; they provide the signature deep red color without overwhelming heat. If you cannot find fresh coconut, use unsweetened desiccated coconut soaked in warm water for 10 minutes before blending. Never overcook the fish; it should be just opaque and flaky. It will continue to cook slightly in the residual heat of the gravy. For the most authentic taste, use a clay pot which retains heat evenly and adds a subtle earthy depth to the curry. If the curry is too spicy, add an extra splash of coconut milk to mellow it out.
🍽️ Serving Suggestions
Serve steaming hot alongside a mound of fluffy Basmati or Goan red rice (Ukda Rice). A side of 'Kishmur' (a dried prawn salad) adds a wonderful crunchy contrast. Pair with a crisp, chilled lager or a glass of dry Chenin Blanc to cut through the richness. Include a simple side of vegetable foogath (cabbage stir-fry with coconut) for a complete Goan meal. A wedge of lime on the side allows guests to add a final bright pop of acidity.