Caldine
A delicate, golden-hued Goan fish curry made with thin coconut milk, turmeric, ginger, and mild spices — the mildest of Goan fish curries, designed to let the fresh flavour of pomfret or prawn shine without overpowering chilli heat.
Cuisines
Goan
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 30 min
Total: 50 min
2-3 servings
Ingredients
| 250 grams | fish fillets (pomfret or any white fish) |
| 1 cup | thick coconut milk |
| 1 cup | thin coconut milk |
| 1 medium | onion, finely chopped |
| 1 medium | tomato, chopped |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | cumin seeds |
| 1 tablespoon | coriander seeds |
| 4 | garlic cloves |
| 1 | green chili, slit |
| 1 | small piece of ginger |
| 1 | small ball of tamarind |
| 1 tablespoon | oil |
| — | salt to taste |
| — | fresh coriander leaves for garnish |
Instructions
- 1 Wash the fish fillets and cut them into pieces. Set aside.
- 2 In a blender, grind the cumin seeds, coriander seeds, garlic cloves, ginger, and tamarind into a fine paste using a little water.
- 3 Heat oil in a pan and sauté the chopped onions until translucent.
- 4 Add the ground paste and turmeric powder to the onions and sauté for a few minutes until the raw smell disappears.
- 5 Add the chopped tomato and cook until it softens.
- 6 Pour in the thin coconut milk and bring the mixture to a gentle simmer.
- 7 Add the fish pieces and green chili to the pan. Cook until the fish is done, about 5-7 minutes.
- 8 Add the thick coconut milk and salt to taste. Stir gently and cook for another 2-3 minutes on low heat. Do not let it boil.
- 9 Garnish with fresh coriander leaves before serving.
Tips
For a richer flavor, you can add a few curry leaves while sautéing the onions.