Mackerel fish cutlets
Mackerel fish cutlets 🐟😋🤤 is a medium Indian (Goan) recipe that serves 4. 260 calories per serving. Recipe by Maria Cooks Goa on YouTube.
Prep: 20 min | Cook: 15 min | Total: 45 min
Cost: $21.91 total, $5.48 per serving
Ingredients
- 500 g Kingfish Fillets (cut into 2‑inch pieces; skin removed)
- 1 tsp Turmeric Powder (ground, for marination)
- 1 tsp Red Chili Powder (adjust to heat preference)
- 1 tsp Salt (or to taste)
- 1 cup Fresh Coconut (grated; can use frozen grated coconut)
- 1 cup Coriander Leaves (Cilantro) (packed, stems included for extra flavor)
- 2 Green Chilies (slit lengthwise; deseed for milder heat)
- 4 Garlic Cloves (peeled)
- 1 inch Ginger (peeled and chopped)
- 1 tbsp Tamarind Paste (diluted in ¼ cup warm water)
- 3 tbsp Vegetable Oil (for frying)
- 2 cup Water (for simmering the curry)
Instructions
Marinate the Fish
Place the fish pieces in a mixing bowl, add turmeric powder, red chili powder, and salt. Toss gently to coat all pieces evenly. Let the fish rest for 10 minutes.
Time: PT10M
Prepare the Coconut Green Masala
In a blender, combine grated coconut, coriander leaves (including stems), green chilies, garlic, ginger, and the diluted tamarind water. Blend to a smooth paste, adding a little water if needed.
Time: PT10M
Lightly Fry the Fish
Heat 2 tbsp vegetable oil in a large frying pan over medium‑high heat (about 350°F). Add the marinated fish pieces in a single layer and fry for 2‑3 minutes per side until they develop a light golden crust but are not fully cooked through.
Time: PT5M
Temperature: 350°F
Simmer the Curry
Remove the fried fish and set aside. In the same pan, add the remaining 1 tbsp oil if needed, then pour in the coconut green masala. Stir‑fry for 2 minutes until fragrant. Return the fish to the pan, add 2 cups water, and bring to a gentle boil. Reduce heat to a simmer and cook for 8‑10 minutes, or until the fish is cooked through and the sauce thickens slightly.
Time: PT10M
Temperature: 190°C
Finish and Serve
Turn off the heat, garnish with a handful of fresh coriander leaves. Serve hot with steamed rice or Goan poi (bread).
Time: PT2M
Nutrition Facts
- Calories
- 260
- Protein
- 22 g
- Carbohydrates
- 12 g
- Fat
- 14 g
- Fiber
- 3 g
Dietary info: Pescatarian, Gluten‑Free, Dairy‑Free
Allergens: Fish, Coconut
Ingredient Substitutions
- Instead of Kingfish Fillets: Mackerel, Snapper, Tilapia
- Instead of Red Chili Powder: Kashmiri chili powder, Paprika
- Instead of Fresh Coconut: Frozen grated coconut
- Instead of Coriander Leaves (Cilantro): Fresh parsley (different flavor)
- Instead of Green Chilies: Jalapeño, Serrano
- Instead of Tamarind Paste: Lime juice (less tangy)
- Instead of Vegetable Oil: Canola oil, Sunflower oil
Equipment Needed
- Mixing Bowl
- Blender or Food Processor
- Sharp Knife
- Cutting Board
- Large Frying Pan or Kadai
- Spatula or Slotted Spoon
- Measuring Cups and Spoons
Critical Steps — Do Not Skip
- Marinating the fish briefly to infuse flavor without making it mushy.
- Grinding fresh coconut and coriander into a smooth paste – this defines the authentic Goan flavor.
- Lightly frying the fish before simmering to keep the pieces intact.
Chef Tips from the Video
- Use a sharp knife to cut fish into uniform pieces for even cooking.
- For extra aroma, add a few kaffir lime leaves during the simmering stage.
- If you prefer a richer sauce, stir in 2 tbsp coconut milk at the end.
Troubleshooting
The curry is too thick.
Add a splash of water or coconut milk and simmer for another 2‑3 minutes.
Fish pieces fall apart during simmering.
Ensure the fish is only lightly fried before adding to the sauce and handle gently when stirring.
Masala tastes raw or gritty.
Cook the masala for an additional minute and make sure the coconut is fully blended; a smoother paste prevents graininess.
Storage
Refrigerator: Store leftovers in an airtight container for up to 2 days.
Freezer: Freeze cooked curry (without rice) in a freezer‑safe bag for up to 1 month; reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the fish up to 2 hours ahead and keep refrigerated.
- The coconut green masala can be prepared 1 day in advance and stored in the fridge.
Frequently Asked Questions
What is the cultural significance and history of Goan Fish Curry in Goan cuisine?
Goan Fish Curry, known locally as "Xit Codi," reflects Goa’s coastal heritage and Portuguese influence. The use of coconut, tamarind, and local spices showcases the region’s reliance on sea‑food and tropical ingredients, making it a staple at family meals and festive occasions.
What are the traditional regional variations of Goan Fish Curry in different parts of Goa?
In North Goa, the curry is often spicier with extra red chilies, while South Goa prefers a milder, more coconut‑rich version. Some coastal villages add kokum instead of tamarind for a distinct sour note.
How is Goan Fish Curry traditionally served in Goa?
Traditionally, Goan Fish Curry is served piping hot with steamed white rice or "Poi" (Goan bread). It may also be accompanied by fried papad or a side of sautéed vegetables.
On what occasions is Goan Fish Curry typically prepared in Goan culture?
The dish is popular during festivals like Christmas and Easter, as well as family gatherings, weddings, and Sunday lunches, celebrating the abundance of fresh catch from the Arabian Sea.
What authentic ingredients are essential for a traditional Goan Fish Curry versus acceptable substitutes?
Authentic ingredients include fresh kingfish or mackerel, grated coconut, tamarind, and local green chilies. Substitutes can be frozen grated coconut, other white‑fleshed fish, or lime juice in place of tamarind, though the flavor profile will shift slightly.
What other Goan dishes pair well with Goan Fish Curry?
Pair the curry with Goan "Poi" (bread), "Bebinca" dessert, or a simple cucumber salad dressed with mustard seeds and vinegar for a balanced meal.
What are the most common mistakes to avoid when making Goan Fish Curry at home?
Common errors include over‑marinating the fish, which makes it mushy, and over‑cooking the fish during the final simmer, leading to dry texture. Also, using pre‑grated coconut that contains preservatives can diminish the authentic aroma.
Why does this Goan Fish Curry recipe use a brief fry before simmering instead of cooking the fish directly in the sauce?
The quick fry creates a light crust that helps the fish retain its shape and adds a subtle caramelized flavor, preventing the pieces from breaking apart during the gentle simmer.
Can I make Goan Fish Curry ahead of time and how should I store it?
Yes, you can prepare the curry a day ahead. Store the cooked curry in an airtight container in the refrigerator for up to 2 days. Reheat gently on low heat, adding a splash of water if the sauce has thickened.
What texture and appearance should I look for when the Goan Fish Curry is done?
The sauce should be glossy and slightly thickened, coating the fish pieces. The fish should be opaque, tender, and easily flake with a fork, while the green masala retains a vibrant green hue.
What does the YouTube channel Maria Cooks Goa specialize in?
The YouTube channel Maria Cooks Goa specializes in authentic Goan home‑cooking recipes, showcasing traditional coastal dishes, local ingredients, and step‑by‑step tutorials that reflect the flavors of Goa.
How does the YouTube channel Maria Cooks Goa's approach to Goan cooking differ from other Indian cooking channels?
Maria Cooks Goa focuses specifically on Goan cuisine, emphasizing the use of coconut, tamarind, and regional spices, whereas many other Indian cooking channels cover a broader range of cuisines without the same depth on Goan coastal techniques.
Last updated: August 24, 2026
