The Famous Fish Curry (Xit Codi)

  Goan Xit kodi

The Goan Xit kodi as it is commonly known here is something a traveller or a tourist coming to Goa should never miss unless if he is a "Herbivore" sorry guys you people missed lot in your life!!! :)

Ingredients

200 gms Fish (Pomfret or any fleshy fish)

1/2 coconut Grated

1 1/2 tablespoon Coriander seeds

4 Peppercorns

4 cloves of Garlic

5 Red Kashmiri Chillies

1/2 teaspoon Tumeric powder

2 Pieces of Kokum

Salt to Taste

Preparation method

		1)Clean and cut the fish into thin slices. Apply salt generously.
		2)Grind together the coconut, red chillies, corriander, peppercorns and garlic cloves into a fine paste.
		3)In a pot put in the ground paste along with tumeric powder and bring to a boil. Then add the fish and salt to taste. Lower the flame and let cook till the fish is tender. Lastly add the kokum. Serve over hot white rice.

And here We Go!!!!!!!!!

 

 It is served with hot Rice...

Spicy Coconut Prawn Curry

Ingredients

½ kg prawns, shelled, deveined, and cleaned

½ cup rice flour

Salt to taste

½ teaspoon turmeric (haldi) powder

1 teaspoon cumin (jeera) seeds

2 green chillis, slit in halves

2 large onions, sliced thin

1 tablespoon ginger garlic paste

½ teaspoon kashmiri red chilli powder

1 teaspoon cumin (jeera) powder

½ teaspoon garam masala

4 tomatoes, rough chopped and pureed (about 3 cups)

¼ cup chopped coriander leaves

¼ cup cream (optional; see note)

Vegetable oil

Preparation method

		1)Mix the rice flour, salt, and turmeric powder in a large dish. Add the prawns and turn so all the prawns are coated with the flour mixture. The flour mixture will almost stick like a batter to the prawns.
		2)Heat 3 tablespoons oil in a large frying pan or kadhai. Fry the prawns for just a few minutes. Do not overcook the prawns. You might need to cook them in batches. Keep aside for later.
		3)Add a few more tablespoons oil to the frying pan. Add the cumin seeds. When they splutter, add the green chillis, onions, and ginger garlic paste. Fry till the onions are browned, about 5 minutes. Add some salt, cumin powder, and chilli powder. Now add the pureed tomatoes and cook till gravy becomes thick and oil is released, about 10 – 15 minutes. Add the prawns to the gravy, and cook just a few more minutes till the prawns are cooked through. Garnish with coriander leaves and serve. Note: If you want the dish to be a little bit more rich, add ¼ cup cream when you add the prawns.