Where it comes from
Xitti kodi — curry and rice — is the everyday Goan meal, eaten far more often than the vindaloo tourists know. The Portuguese brought the chilli; the coconut and kokum were already there.
Method
- 1
Grind the masala
10:00Blend coconut, soaked chillies, coriander, tamarind, ginger-garlic and turmeric into a very smooth paste.
- 2
Fry the onion
06:00Soften sliced onion in coconut oil until translucent.
- 3
Simmer the gravy
12:00Add the masala and water, and simmer until it loses its raw smell.
- 4
Poach the fish
07:00Add salted fish pieces and cook gently until just done. Do not stir.
Cook's notes
- Grind the masala as fine as your blender allows — the curry should be velvet.
- Better on day two; Goan homes make it in the morning for dinner.
