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.
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.
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.
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
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
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Looks too tasty
Thank you. It was Priyabrataa. Please do try 😊