Thursday, 8 August 2013

Fish Caldine

Caldine curry is a non spicy preparation of Goan Curry, usually made with fish. I have got the recipe from a Goan cook while I was in my office guest house in Goa. Made a modification to the recipe where instead of tomato, I have used tomato ketchup, rest of the recipe is exactly similar to what our Goan cook has shared.


  • Basa Fish Fillet - 240 gms
  • Coconut Milk powder - 2 tbsp.
  • Black Pepper - 2 tsp
  • Coriander Powder - 2 tsp
  • Onion - 2, chopped
  • Tomato sauce - 1 tbsp.
  • Green chilli - 2 tsp
  • Vinegar - 2 tbsp.
  • Salt, turmeric - as required
  • Kashmiri Chilli Powder -  1 tsp
  • Oil - as required

Marinate the fish with salt and vinegar. Then fry lightly and keep aside.

Add oil to the pan then add the sliced onion and fry well.

Add tomato sauce, turmeric, salt, Kashmiri chilli powder and black pepper and continue frying.

Add coconut milk powder to a cup of warm water and mix well. Add this coconut milk with fried fish and mix with the masalas.

Once fishes are cooked and the gravy thickens, add chopped green chilli and mix well. Adjust the seasoning. Fish caldine is ready. Serve with plain rice.

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