Kodi

Goan rice, curry, and fish - everyday comfort

Prep Time 30 min
Cook Time 20 min
Serving Size 4
Recipe Type

Xit, coddi, and nustem—rice, curry, and fish—form the everyday Goan meal, simple, nourishing, and complete. Cooked daily along the Konkan coast, this trio travelled with Goans to Bombay, where it sustained students and workers in communal kitchens and weekday canteens. Modest in form but rich in meaning, it is a plate that carries home wherever it goes.

Ingredients

Kashmiri red chillies – 6 numbers
Scraped coconut – ½ of a coconut
A small piece of ginger
Garlic flakes – 3
Pepper corns – 5 to 6
Coriander seeds – 1 teaspoon
A pinch of methi seeds
Small ball of tamarind if raw mango is not used
Turmeric – ½ teaspoon
Jeera – ½ teaspoon
Green chilly –1
Salt
1 moderately sized pomfret/halwa/ kingfish or small catches like mandeli
Raw mango – 1

Method

Grind all the above ingredients into a paste finely with very little water
Add it in your cooking dish. Also add in a little water to rinse the sticking masala from the mixer jar to the cooking dish. Instead of adding water, coconut milk could be added to make the curry richer. Add some salt and slit green chillies and add inside.
Keep the cooking dish on flame and cook it. When it begins to boil, add the cleaned and sliced fish pieces. If that’s a small fish like mandeli (anchovies), add them as is.
After adding the moment, raw mango could also be added in for an extra tangy flavour.
Cook until the fish gets cooked.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

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