Goan Fish Curry

7 Feb

Goan Fish Curry recipe is the most popular curry in Goa and rest parts of India. It’s an everyday staple with rice. Goan’s loves their rice and fish curry or Xitt Codi as it is called in Konkani the local language. Goa is located on the coastal belt in India and fish is an integral part of Goan food diet. It’s the least complicated curry I know and is made by simply combining the ingredients and simmering it for 30 to 45 minutes to perfection. It’s also versatile you can use fish, meat, shrimps and vegetables. I have cooked it in all ways, and it taste delicious.

This post gives you the bare bones idea of making the famous Goan curry. One of my guilty pleasures is the next morning for breakfast to take some curry in a pan and simmer till it thicken and eat it with freshly baked french loaf  the aroma will have you drooling for more.


Ingredients for Goan Fish Curry Recipe


  • 1 can of coconut milk (works best with thick not lite)
  • 1/2 cup frozen shredded coconut
  • 5 garlic clove chopped fine
  • 1 tamarind ball (Nickel size)
  • 1 tbsp cumin powder
  • 1 tbsp coriander powder
  • 1/4 tsp turmeric powder
  • 1 tbsp kashmiri chilli powder
  • 2 tbsp paprika
  • 1 small onion chopped fine
  • 2 lbs of fish or chicken
  • 2 cup water
  • 10 curry leaves (optional)
  • Salt to taste


  • Apply salt to fish or chicken and keep aside.
  • Grind together 1/2 can of coconut milk, shredded coconut, garlic, spices all together for 1-2 minutes.
  • Pour the content into a pot add the chopped onions and the remaining coconut milk and water.
  • Boil on medium low heat uncovered for 45 minutes.
  • When using fish, add it now along with curry leaves and cook for another 10 minutes.

Goan Fish Curry Recipe

When using Chicken

  • Add cut 2 lbs chicken in the beginning and salt to taste. Boil for 45 – 55 minutes on medium heat uncovered. Serve with White Rice.
  • If you are a vegetarian no worries, I used Brussels sprouts and it was yummylicious. Add it just as the fish for 10 minutes. Okra, whole peeled raw mango, pumpkin, butternut squash works great.
  • If you don’t like tamarind you can skip but it makes a huge difference in the taste if added.

Goan coconut curry made with brussels sprouts

This deep orangish red coconut curry from Goa will make a lasting impression. No matter where you go this Goan fish curry recipe is always part of my and countless Goan’s who live away from home, part of their heritage and gets passed down from generations to generations.


17 Responses to “Goan Fish Curry”

  1. Bishop The Eastside Nappyhead February 13, 2014 at 12:16 pm #

    why this looks simply marvelous!!!!!

  2. Shu February 13, 2014 at 6:35 pm #

    This looks delicious. Can you please post the recipe for the usal which is eaten with pav for breakfast. Ate it in Goa eons ago. Thanks.

    • Nandini February 14, 2014 at 2:07 pm #

      Thanks Shu! I sure will soon as I do have it in the works.

  3. by Sushi February 23, 2014 at 5:05 am #

    Hello Nandini. I love Goan Food. I grew up eating South Indian and especially Goan food (had them as my babysitters). Ever since in UK (5 years now), you must see how much curry’s of mine are made with an attempt to get the goan taste right. Thanks for finding me. I shall certainly try some your recipes and blog about them 🙂

    • Nandini February 23, 2014 at 9:14 am #

      Thanks Sushi! I am happy you found the goan curry recipe. I hope you enjoy it when you make it 🙂

  4. by Sushi February 23, 2014 at 5:09 am #

    Can I also suggest you to join bloglovin? It is easier to keep track of people you follow. Just a suggestion! I find it handy (this is not promotional)

    • Nandini February 23, 2014 at 9:16 am #

      I am still not on it sushi but will give it a try. Thanks

  5. tummytales2013 March 9, 2014 at 8:26 am #

    This is making my mouth water! Thanks for visiting my blog.

    • Nandini March 9, 2014 at 2:11 pm #

      Thanks tummytales2013, I love Indo-Chinese food 🙂

  6. gorgeouscakes1 June 30, 2014 at 2:48 am #

    This looks fantastic. I look forward to reading (and trying) more of your recipes. Thanks for visiting my blog too!

    • Nandini June 30, 2014 at 2:56 pm #

      Thanks Andi 🙂 My good friends are from Kiwi. A beautiful country and must be a peaceful existence on the farm compared to the concrete jungle where I live in LA 🙂

  7. Rosie August 17, 2014 at 7:05 pm #

    Reblogged this on My Midnight Kitchen.

    • Nandini August 18, 2014 at 7:47 am #

      Thank You so much Rosie for your reblog 🙂

      • Rosie September 2, 2014 at 4:19 pm #

        Pleasure … hope to make it soon!

  8. STAN THE MAN July 21, 2016 at 3:41 am #


    I maybe a bit late to comment on this recipe. But I had to, otherwise I would become restless and hopeless and worse have ‘SLEEPLESS NIGHTS’. Well well well the ‘GOAN FISH CURRY’ looks absolutely, ‘BREATHTAKING’. ‘GOANS TAKE TO FISH LIKE FISH TAKE TO WATER AND VICE VERSA’. Your pics make the fish curry look very very ‘PALATABLE’. And if I may say this ‘YOUR FINISHED PRODUCT FILLS MY/OUR TUMMY’. My spouse buys a lot of fish here in the UK. But the fish is not as tasty as fish caught in the ‘ARABIAN SEA’ in Goa. The Arabian Sea is a ‘BLESSING IN DISGUISE’ to Goa and it’s people. Now My only concern is the OVER-FISHING which goes on in Goa. That has to be regulated. Otherwise some species of fish may become extinct before long. The government of the day has to put regulations in place and strictly enforce it. Otherwise We are heading for a enviromental ‘CATASTROPHE’. Now that I saw this Goan fish curry recipe, We will put it to the test as a matter of URGENCY.




    • Nandini July 25, 2016 at 3:40 pm #

      Thank You so much Mr Stan. Appreciate your kind words. Wishing you too a lovely week.


  1. Tisreo Xec Xec – Clams in Curried Grated Coconut. | Goan Imports - December 5, 2014

    […] with rice, fish curry and a side vegetable or with rustic french […]

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