Goan Fish Curry Recipe - Easy Seafood Stew

Welcome to the vibrant world of Goan cuisine, where the sun meets the sea, and flavors explode! If you're looking for a truly authentic, incredibly delicious, and surprisingly easy fish stew recipe, you've landed in the right spot. Goan fish curry, or Xitti Kodi, is more than just a dish; it's a staple of coastal Indian life, a culinary hug from the sunny shores of Goa. Born from a rich blend of Portuguese influence and indigenous Konkan traditions, this curry is renowned for its perfect balance of tangy tamarind, aromatic spices, and creamy coconut milk, all harmonizing with tender, fresh fish.
Forget complicated cooking! We're here to guide you through a simple yet powerful recipe that promises a flavorful seafood delight with every spoonful. Whether you're a beginner cook venturing into Indian cuisine or an experienced chef seeking a true taste of Goa, this recipe will arm you with the knowledge to create a show-stopping meal that’s both healthy and utterly satisfying. Get ready to transform your kitchen into a Goan paradise and enjoy one of the best recipes with mustard and other exotic spices you'll ever make. Let's dive in!

Ingredients

• For the Fish:
• 1 lb (approx. 450-500g) fresh fish fillets or steaks (e.g., Pomfret, Mackerel, Kingfish, or sturdy white fish like Cod or Halibut), cleaned and cut into 2-inch pieces.
• ½ teaspoon turmeric powder
• ½ teaspoon salt
• For the Goan Spice Paste:
• ½ cup grated fresh coconut (or unsweetened desiccated coconut soaked in warm water for 15 mins)
• 1 tablespoon coriander seeds (or 1 ½ teaspoons coriander powder)
• 1 teaspoon cumin seeds (or ½ teaspoon cumin powder)
• ½ teaspoon black peppercorns
• ¼ teaspoon fenugreek seeds (optional, but adds a lovely depth)
• 4-6 dried red chilies (adjust to your spice preference, Kashmiri chilies for color, Byadgi for heat)
• 1-inch ginger, roughly chopped
• 4-5 cloves garlic
• ½ small onion, roughly chopped
• ¼ cup water (for grinding)
• For the Curry Base:
• 2 tablespoons coconut oil (or any neutral cooking oil)
• 1 medium onion, finely chopped
• 1 sprig curry leaves (about 8-10 leaves)
• ½ teaspoon mustard seeds
• 1 small tomato, chopped (optional, for extra body)
• 1 cup thick coconut milk (from a can or fresh)
• 1 tablespoon tamarind pulp (or a small piece of kokum, soaked in ¼ cup warm water, then squeezed and strained)
• 1-2 green chilies, slit lengthwise (optional, for extra fresh heat)
• Salt to taste
• Fresh cilantro, chopped, for garnish

Directions

1. Prep the Fish: Start by gently washing your fresh fish cooked pieces. Pat them dry thoroughly with paper towels. In a medium bowl, sprinkle the fish with ½ teaspoon turmeric powder and ½ teaspoon salt. Gently rub the spices into the fish, ensuring each piece is lightly coated. Set aside to marinate for about 10-15 minutes while you prepare the paste. This helps flavor the fish and gives it a slight protective layer.
2. Prepare the Spice Paste: In a blender or food processor, combine all the ingredients listed under "For the Goan Spice Paste": grated coconut, coriander seeds (or powder), cumin seeds (or powder), black peppercorns, fenugreek seeds (if using), dried red chilies, ginger, garlic, and the half-chopped onion. Add about ¼ cup of water. Blend until you achieve a very smooth, fine paste. If it's too thick, add water a tablespoon at a time, but keep it as thick as possible. This aromatic paste is the heart of your spice and curry!
3. Cook the Base: Heat the coconut oil in a large pot or a deep pan to cook fish over medium heat. Once hot, add the mustard seeds and let them splutter. This is a key step in developing the curry powder curry flavor. Immediately add the curry leaves and the finely chopped onion. Sauté the onion until it turns translucent and lightly golden, about 5-7 minutes. If using, add the chopped tomato and cook until it softens and breaks down, about 3-4 minutes.
4. Add the Spice Paste: Reduce the heat to low-medium. Add the freshly ground spice paste to the pot. Cook the paste, stirring constantly, for about 8-10 minutes. This is crucial for cooking out the raw flavors of the spices and allowing their oils to release. You'll notice the paste darkening slightly and the oil separating from the sides. Don't rush this step – it's where the magic happens for your garam masala spice base!
5. Add Liquids and Simmer: Pour in the thick coconut milk, along with 1 cup of water. Stir well to combine, scraping any bits from the bottom of the pot. Add the tamarind pulp (or the strained kokum water) and the slit green chilies (if using). Bring the curry to a gentle simmer, then reduce the heat to low, cover, and let it cook for about 10-15 minutes. This allows all the flavors to meld beautifully and the sauce to thicken slightly. Taste and adjust salt as needed.
6. Cook the Fish: Gently slide the marinated fish pieces into the simmering curry. Do not stir vigorously, as fish can be delicate. Just ensure the fish is submerged in the sauce. Cover the pot and let it simmer gently for only 5-7 minutes, or until the fish is opaque and cooked through. Overcooking will make the fish tough.
7. Serve: Remove from heat. Garnish generously with fresh cilantro. Serve your glorious Goan Fish Curry hot with fluffy steamed rice and curry, crusty bread, or soft naan. Enjoy this truly delicious and healthy fish that is healthy!