I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This Fish Caldine or Caldinho as it’s known to the Portuguese purists, can also be prepared with Shrimp or Veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used but any fish would be suitable. I’m using the hearty Kingfish fillets in this recipe.
Tamarind, coriander seeds, cumin, peppercorns, onions and red chillies are ground together to make a golden yellow curry paste and it’s enhanced with coconut milk to make a beautiful gravy bath for the Okra and the fish.
Kingfish Caldine -Caldeen – Caldinho
Ingredients
- Fish Marinade
- 1 lb slices of Kingfish
- Juice of a Lime
- 1 tbsp Ginger & Garlic paste
- 1/2 tsp Turmeric
- Salt to taste
- Masala
- 2 red Kashmiri Chillies
- 1 tsp Peppercorns
- 1 tsp Coriander seeds
- 1 tsp Cumin seeds
- 4 cloves Garlic
- 1/2 cup diced Onion
- 1 cup grated/shredded Coconut
- 1 tsp Turmeric powder
- Walnut ball size of Tamarind
- 1.5 cups or more Water
- 1 tbsp Coconut Oil
- 1/2 cup diced Onions
- 3 green Chillies slit
- 1 tsp Salt
- 4 - 6 Okra slit in half
- 1/2 cup pureed Tomato
- 2 tbsps canned Coconut milk
Instructions
- Marinate the fish and keep aside
- Prepare the masala base by first warming up the whole spices and grinding them
- Grind the wet spices - garlic, onion and coconut with some water
- Add the turmeric, tamarind and the ground whole spices and as much water as needed to make a runny paste
- Strain the masala and save the milk
- Gather the parts from the strainer, return to the processor and strain again - I repeated this three times
- Heat up some oil and lightly saute the fish on both sides and keep aside
- In the same pan, add the diced onion and chillies and pour in the coconut extraction, salt and allow to come to the boil
- Add the Okra and allow to cook
- Add some coconut milk (optional)
- Add the fish back in cover and cook for another 5 - 7 mins
