Recipes from Goa, India: Xitt Codi (Goan Fish Curry)

Recipes from Goa, India

Xitt Codi (Goan Fish Curry)

Country: Goa, India
Course: Main
Makes: 4 to 6 servings


  • 1 mid-sized sized pomfret or kingfish (substitute tilapia)
  • 6 dried Kashmiri chilies
  • 1/2 coconut, scraped
  • 1 small piece of ginger
  • 3 cloves garlic
  • 5 to 6 peppercorns
  • 1 tsp coriander seeds
  • Pinch fenugreek seeds
  • Small ball of Tamarind
  • 1/2 tsp turmeric
  • 1/2 tsp cumin
  • 2 15 oz cans coconut milk
  • 1 mango
  • 1 green chili pepper
  • Salt to taste
  1. Salt the fish pieces on both sides and set aside. Place the Kashmiri chilies into a food processor with the coconut, ginger, garlic, peppercorns, coriander, fenugreek, Tamarind, turmeric and cumin. Grind, adding a little water until you get a paste.
  2. Heat the coconut milk and add the paste. Cut the green chili in two and put that in the pot with salt to taste. Bring to a boil, then add the fish and the mango. Boil until the fish flakes easily with a fork.