Fish Caldine or Caldinho

Watch step-by-step videoFishCaldine_H2

FishCaldine_H3

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.
Fish Caldine or Caldinho

Ingredients

  • Masala
  • 1 tsp each cumin, coriander and poppy seeds
  • 2 red Kashmiri chillies, deseeded
  • 2 cloves of garlic
  • 1 tsp turmeric
  • Small ball of tamarind
  • 1 cup fresh grated coconut
  • 1/2 chopped onion
  • Grind all the above together with a little water
  • 1/2 chopped onion
  • 4 green chillies slit in half
  • 1 tsp chopped ginger
  • 1 chopped tomato
  • 1 can(400 ml) of coconut milk
  • salt to taste
  • 10 okra slit in half
  • 1 lb Tilapia filets cut in cubes

Instructions

  1. Heat some oil and sauté the onions, green chillies and ginger.
  2. Add the tomatoes and cook.
  3. Add the spice paste and sauté
  4. Add a cup of water to the blender and add to the paste.
  5. Add salt to taste.
  6. Add the coconut milk and bring to a boil.
  7. Add the okra, cover and cook for a few minutes till tender.
  8. Slide the fish in, cover and cook.
  9. Serve with rice.
https://kravingsfoodadventures.com/fish-caldine-or-caldinho/

Pistachio Pesto on Tilapa with Red Pepper

View my step by step video

PestachioTilapia_H2

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.

Pistachio Pesto on Tilapa with Red Pepper

Ingredients

  • 4 – 8 filets of Tilapia or any fish of your choice
  • 1/2 cup shelled and unsalted Pistachios
  • Juice of one Lime
  • 2 tbsps Olive Oil
  • 1 tsp coarse salt
  • 1 cup Coriander or Cilantro
  • 1/4 cup water
  • 1 red pepper cut in strips
  • 1/4 cup Feta cheese

Instructions

  1. Grind the Pistachios and then add the Lime and Olive Oil
  2. Add the Coriander and salt and as much water as needed to grind to a paste
  3. Salt the Tilapia and lay it over some red Pepper strips that has just been roasting in the oven for 15 minutes
  4. Sprinkle the Feta cheese over the fish
  5. Spread the pesto over the fish and bake for 30 – 40 minutes
https://kravingsfoodadventures.com/pistachio-pesto-on-tilapa-with-red-pepper/