Entree: India – Goa – सामराची कोडी ➤ Samarachi Kodi (Goan coconut-tamarind fish curry)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) firm white fish (mackerel, kingfish, or similar), cut into 6–8 pieces
- 1 cup (80 g) fresh grated coconut or unsweetened desiccated coconut rehydrated
- 5–6 dried red chilies, stems removed (adjust to heat level)
- 1 tbsp (6 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 1/4 tsp (0.5 g) fenugreek seeds (optional)
- 1/2 tsp (1 g) ground turmeric
- 1 large onion, thinly sliced (about 8 oz (225 g))
- 6 garlic cloves
- 1-inch (2.5 cm) piece fresh ginger
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 sprig curry leaves (8–10 leaves)
- 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water (or 2 tbsp (30 ml) tamarind pulp)
- 1 cup (240 ml) water
- 1/2 cup (120 ml) coconut milk (optional for creaminess)
- 1 tsp (5 g) salt, or to taste
- Fresh cilantro leaves for garnish

Show original ingredient measurements

- 1.5 lb (680 g) firm white fish (mackerel, kingfish, or similar), cut into 6–8 pieces
- 1 cup (80 g) fresh grated coconut or unsweetened desiccated coconut rehydrated
- 5–6 dried red chilies, stems removed (adjust to heat level)
- 1 tbsp (6 g) coriander seeds
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) black peppercorns
- 1/4 tsp (0.5 g) fenugreek seeds (optional)
- 1/2 tsp (1 g) ground turmeric
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 6 garlic cloves
- 1-inch (2.5 cm) piece fresh ginger
- 2 tbsp (30 ml) vegetable oil or coconut oil
- 1 sprig curry leaves (8–10 leaves)
- 2 tbsp (30 ml) tamarind paste diluted in 1/4 cup (60 ml) warm water (or 2 tbsp tamarind pulp)
- 1 cup (240 ml) water
- 1/2 cup (120 ml) coconut milk (optional for creaminess)
- 1 tsp (5 g) salt, or to taste
- Fresh cilantro leaves for garnish

Instructions

1. Toast coriander seeds, cumin seeds, black peppercorns, and fenugreek seeds lightly in a dry skillet over medium heat until aromatic, about 1–2 minutes. Remove and allow to cool slightly.
2. In a blender, combine toasted spices, grated coconut, dried red chilies, garlic, ginger, and 1/4 cup (60 ml) water. Grind to a smooth paste, adding a little water if needed to achieve a thick curry paste.
3. Heat 2 tbsp (30 ml) oil in a heavy skillet or saucepan over medium heat. Add sliced onion and curry leaves and sauté until onion softens and begins to brown, about 6–8 minutes.
4. Stir in the coconut-chili spice paste and turmeric; fry for 3–4 minutes, stirring frequently so the paste does not stick, until the oil separates slightly from the paste and it becomes fragrant.
5. Add the diluted tamarind, 1 cup (240 ml) water, and coconut milk (if using). Bring the sauce to a gentle simmer, season with salt, and adjust consistency; add a little more water if the curry is too thick.
6. Gently add the fish pieces to the simmering curry, spooning sauce over them. Simmer gently for 8–10 minutes until the fish is cooked through and flakes easily. Do not stir vigorously to avoid breaking the pieces.
7. Taste and adjust salt or tamarind for acidity. Finish with a few fresh cilantro leaves.
8. Serve hot with steamed rice or Goan sannas.