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 Tilapia fillets in this recipe.
Tamarind, coriander, cumin and poppy seeds, 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.
I love a good pesto like the average Joe except sometimes I want a pesto that is spectacular. Pistachios have got to be the tastiest tasting nut that is out there. This would explain why they are sold shelled, unshelled, salted, unsalted and flavoured. They are expensive and must be stored in the refrigerator away from strong odours to stay fresh. The colour of the Pistachio is mesmerizing ranging from light green to emerald and hues of Purple. It belongs on a canvas, instead I’m going to capture it in my food processor, turn it into a pesto together with Lime juice, Olive Oil and Coriander and spread it over some Tilapia to make a nutty and herby crust for my flaky fish. You’re welcome.