Fish Kanji

Name: Fish Kanji
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indian (Goa)
Ingredients: 1 cup rice; 200g mackerel (bangda) or lady fish fillets; 3 cups water + 1 cup coconut milk; 3 Kashmiri chillies, ground to paste; 1 tsp turmeric; 4 garlic cloves, crushed; 1-inch ginger, grated; 1 tbsp tamarind pulp; 1 tbsp coconut oil; Salt to taste; Fresh coriander to garnish

🍗 Non-veg🌾 Gluten-free📊 Medium

Traditional 12. Fish Kanji recipe

⏱️10 minPrep

🔥20 minCook

🕒30 minTotal

🍽️3Serves

🧺 Ingredients

👩‍🍳 How to make Fish Kanji

Season fish (5 mins, no heat): Rub fish with turmeric, half the garlic, and salt. Let marinate 10 mins.
Add fish and spices (8 mins, medium heat): Add marinated fish pieces, red chilli paste, remaining garlic, ginger, and tamarind to porridge. Stir gently â€” fish will cook and break into flakes in 5â€“6 mins.
Finish (3 mins, low heat): Pour in coconut milk, adjust salt. Simmer gently until creamy and fragrant. Drizzle coconut oil.

📖 Cultural notes

Fish Kanji is a Goan fisherman's morning ritual â€” a warming, nourishing bowl that uses freshly caught fish before the sun rises, eaten in village homes along Goa's coastal khand (fishing settlements). ---

Track the macros of Fish Kanji and 100s of Indian dishes with Nutri Macro India.