Fish Caldine (Goan Fish Curry)
Fish Caldine or Fish Caldinho is a popular Goan style Fish Curry, made of Fish or Shrimps in a mildly spiced, flavorful, coconut gravy. Seafood forms an integral part of Goan food and their beautiful coastline harvests a wide variety of fish; no wonder they are proficient in preparing seafood dishes! Portuguese influence in Goan Christian cuisine is pretty evident in their popular dishes (check my Fish in Cabbage, another Portuguese influenced dish and Prawns in Coconut Milk, a Sri Lankan fare); ‘Fish Caldine’ or ‘Caldinho’ is a Portuguese word, which means soup or stew made of fish with coconut cream or coconut milk.
Fish Caldine is a deliciously creamy, aromatic and mildly spiced fish curry and is prepared either in coconut cream or coconut milk. I like the coconut milk recipe more as it goes well with rice and Appam. You might also like my Spicy Tangy Fish Curry, which is another great Fish curry with Tamarind and Coconut milk. Usually Pomfret or King/ Seer Fish or Tilappia is used to make this curry, but any type of fleshy fish of your choice or prawns can be used to make Fish Caldine. My mother used to make this at home and my kids love this as it is mildly spiced and suits their taste buds. It is quite simple to make and also nutritious as fish contains lean proteins, Omega – 3 and other essential vitamins which are beneficial for our body. Try this wonderful recipe and enjoy Fish Caldine curry with rice, Whole Wheat Naan, Idiyappam or Palappam. It is yummy!!
Time: 25 mts
Wash and cut fish into small pieces. Marinate with little salt and turmeric powder and keep aside. Soak Tamarind in little water. Slice the onions and slit green chilies. Grind the coconut with little water and take out thick milk. Grind again with more water; extract milk (Randaam Paal) and keep aside. Heat oil in a pan and add onions and green chilies. Sauté for a while and add ginger garlic paste. Once it is slightly brown, add turmeric, coriander, pepper and cumin powders.
Sauté for some time and add chopped tomatoes and fry for some more time. Add strained Tamarind Juice and skimmed coconut milk (Randaam Paal). When it boils, add fish pieces and cover and cook till done.
Add the thick coconut milk and let it simmer. Transfer to a plate and serve with steamed rice, Jeerah rice, Ghee rice or Appam.
- Any fleshy fish can be used like King fish, Pomfret etc. I have used Red Snapper fish (Chembally) for this curry.
- Instead of adding coconut milk, you may grind coconut to a smooth paste and add to the gravy.
- You may also grind whole coriander, pepper corns and cumin seeds along with coconut for wholesome flavor.
- Please adjust the spices according to your spice level.
- You can add coriander or curry leaves for garnishing.
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