How to make Fish Caldine -

A famous Goan seafood preparation – cooked with plenty of coconut, chillies and other aromatics.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rawas (रावस), Turmeric powder (हल्दी का पावडर)

Cuisine : Goan

Course : Main Course Seafood

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Fish Caldine

Fish Caldine Recipe Card

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Goa's 450 years under Portuguese domination produced a unique, syncretic blend of East and West that is at once exotic and strangely familiar.  The various influences have made the Goan cuisine an interesting blend of tastes as a result of which it has a phenomenal repertoire of both vegetarian and non-vegetarian delicacies.  Though the recipes and techniques of the two major communities – Hindu and Christian – are different but as a rule the cuisine that comes under the umbrella of Goan is simple but chilli hot and spicy. Traditionally the food is cooked on wood fires in clay pots that are fired by the village potter. Though in the modern times, quite a few Goans have had to leave their land in search of greener pastures, they still get homesick for the smoky flavour of the fish curry and rice that get their distinct taste being cooked in crowded sweaty, smoky kitchens in earthenware pots over wood fires.      

Prep Time : 16-20 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Fish Caldine Recipe

  • Rawas fish, cut into darnes 400 grams

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Fresh coconut scrapped 1 cup

  • Garlic cloves 4-6

  • Dried red chillies 2-4

  • Tamarind pulp 1 tablespoon

  • Cumin seeds 1 teaspoon

  • Coriander seeds 1 teaspoon

  • Poppy seeds (khuskhus/posto) 1/2 teaspoon

  • Onion chopped 1 medium

  • Oil 1 tablespoon

  • Tomato chopped 1 large

  • Green chillies slit 2-4

  • Ladyfingers (bhindi) cut diagonally into 1 inch pieces 8-10

  • Coconut milk 1 1/2 cups

  • Ginger grated 1 tablespoon

  • Fresh coriander leaves Chopped for garnish

Method

Step 1

Put fish darnes in a mixing bowl, add half the turmeric powder and salt and rub all over the darnes.

Step 2

Put coconut in a mixer jar,add garlic, dried red chillies, tamarind pulp, cumin seeds, coriander seeds and poppy seeds. Add half the onion and grind to a fine paste with water if required.

Step 3

Heat oil in a non-stick pan, add remaining onion and sauté till it turns translucent. Add tomatoes and cook till they become soft. Add green chillies and remaining turmeric powder and mix well.

Step 4

Add the paste and half a cup of water, mix well and let the mixture come to a boil.

Step 5

Add ladies’ fingers and mix well. Add salt and let it simmer for two to three minutes.

Step 6

Add coconut milk and let it cook on high heat for two minutes more.

Step 7

Reduce heat and add fish. Let the curry coat the fish and simmer for two more minutes or till the fish is cooked.

Step 8

Add ginger and remove from heat.

Step 9

Transfer into a serving bowl, garnish with coriander leaves and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.