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Fish caldine

26/12/2018 by Sujata Roy 2 Comments

IMG 20181223 143828

Fish caldine.
A lip-smacking Goan fish curry. Coconut based aromatic thick gravy. You can make it with any fleshy fish. I have made it with rohu fish, which is commonly available here.
According to Wikipedia “The rohu, rui, or roho labeo is a species of fish of the carp family, found in rivers in South Asia. It is a large omnivore and extensively used in aquaculture.”

You may like two more fish recipes here.

Fish Kalia

Masor tenga

One of my reader Francis Dsouza gave me his mom’s recipe to try. I have made it for a small get together in my home. All the guests loved the taste of this fish caldine. Thanks a lot Francis Dsouza for this wonderful recipe.

I have made little changes as per my convenience. I have fried the fish pieces before adding in the curry. I didn’t add curry leaves. And instead of juice of spices I have used ground spices. Original recipe needs cumin coriander seeds but I have used powder. And loved the taste and aroma. But you can try the exact recipe if you want. I am sharing screen shots of recipe which Francis Dsouza shared with me.

Screenshot 2018 12 22 17 53 25 318 com.facebook.katana

Screenshot 2018 12 24 16 40 33 937 com.facebook.katana

To make this fish caldine you have to make a paste of coconut and spices. If you can prepare it earlier then you can make it in a jiffy.

IMG 20181223 143814

Recipe

Fish pieces – 12

Coconut – 1 cup, grated

Tomato – 2 large, chopped

Onion – 1 large, finely sliced

Ginger – 1/2 inch piece

Garlic – 5 – 6 cloves

Cilantro or coriander leaves – handful

Green cardamom – 3 – 4

Cinnamon – 1 inch piece

Cloves – 4

Poppy seeds or khas khas – 1 teaspoon

Nutmeg powder – a pinch

Cumin powder – 1 teaspoon

Turmeric powder – 1/2 teaspoon + 1/2 teaspoon

Coriander powder – 1 teaspoon

Black pepper powder – 1 teaspoon

Slit green chilli – 4

Mustard oil – 4 – 5 tablespoon

Salt to taste

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Method

1. Marinate the fish pieces with 1/2 teaspoon salt and 1/2 teaspoon turmeric powder.

2. Grind coconut, cilantro, ginger, garlic, poppy seeds, nutmeg powder, cardamom, cinnamon, cloves and tomatoes altogether. If you want to make authentic caldine grind with water and drain the juice. I didn’t.

3. Heat oil in a wok or pan at smoking point.

4. Fry the fish pieces. Don’t overcrowded. Fry 3-4 pieces at time.

5. When fish pieces becomes light brown turn over and fry the other side. Fry all the pieces in this way and remove from oil.

6. In the same oil add sliced onion. You can add more oil if require.

7. When onion becomes brown add ground spices, turmeric powder, salt, cumin powder, coriander powder and black pepper powder.

8. Saute till oil leaves the sides.
Add water as require to make thick gravy.

9. When it starts to rolling boil add slit green chilli and fish pieces.
Mix and let it boil again.

10. Reduce the heat and cook on simmer for 10 – 12 minutes.

11. Taste and adjust the seasoning.
Remove from heat and garnish with chopped cilantro or coriander leaves and slit green chilli.

12. Serve with steamed rice, fried rice, jeera rice, pulao, roti, naan, puri or any bread.
Happy cooking.

 

If you tried my recipe, you can share your food pictures with me in the social network sites by using hash tag, #batterupwithsujata
I would love to see your creations.

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Filed Under: Curries, Fusion Foods, Non Vegetarian Tagged With: bachelor recipe, black pepper, cardamom, chilli, cinnamon, coconut, delicious, diabetic friendly, dinner, easy cooking, fusion recipe, garlic, Ginger, gluten free, Goan recipe, Indian cuisine, lunch, non vegetarian, onion, party side dish, tomato

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Comments

  1. mistimaan says

    27/12/2018 at 5:49 AM

    Looks too tasty

    Reply
    • Batter Up With Sujata says

      27/12/2018 at 6:04 AM

      Thank you. It was Priyabrataa. Please do try 😊

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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