Koddai Goan style curry

This time, I made a slightly Goan-style Koddai curry by adding theppal and kokum, and it turned out fantastic. Koddai, also known as croaker fish, has a mild flavour, but this preparation makes it wonderfully aromatic and flavourful.

The theppal adds a distinctive peppery note, while the kokum brings a subtle tanginess that balances the curry beautifully. Together, they create a delicious coastal-style dish that pairs perfectly with steamed rice.

Ingredients

Fish

• 7–8 medium-sized Koddai, cleaned well

Masala

• 1½ cups fresh grated coconut
• 7 long red chillies
• 5 short red chillies
• Marble-sized tamarind
• 5–6 theppal, using only the outer skin
• garlic 3 nos
• Salt to taste

Garnish / Flavouring

• 2 finely chopped onions
• 1-inch piece ginger, finely chopped
• 2 green chillies, chopped
• 3 kokum petals
• 2 tsp coconut oil

Method

1. Roast both varieties of red chillies in a little oil until crisp and aromatic.
2. Grind the coconut, roasted chillies, garlic tamarind and theppal into a smooth, fine paste.
3. Add water and adjust the gravy to your preferred consistency.
4. Add the chopped onions, ginger, green chillies and kokum petals. Season with salt and bring the gravy to a gentle boil.
5. Carefully add the Koddai pieces and simmer gently on low flame until the fish is cooked.
6. Switch off the flame.
7. Finish with a drizzle of coconut oil and serve hot with boiled rice.

The recipe is very simple—it’s our very own Alle Piyava Randayi. ❤️ I’ve just added two extra ingredients: theppal to the masala and kokum to the gravy. That’s it!

These little additions give the curry an extra layer of flavour while still keeping the essence of our traditional Alle Piyava Randayi intact. Simple, rustic and absolutely delicious with hot boiled rice!