The original Caldinho is made with any fleshy fish. It is a lovely yellow non spicy Goan curry. It is simple & very delicious. Whenever I prepare this curry, my family loves it. I am happy to share this recipe with you my dear friends & visitors of my blog .. J
Ingredients for the Juice
- 1 fresh Coconut (scraped)
- 1 tsp. Cumin Seeds (Jeera)
- 10 peppercorns
- 2 tbsp. Coriander Seeds
- 3 flakes fresh Garlic
- 1 tsp. Turmeric pwd. (Haldi)
- Walnut size ball of Tamarind
- 2 cups Warm Water
Ingredients for the Curry :
- ½ kg Pomfret (sliced & washed )
- 1 med. Onion (chopped finely)
- 1 fresh Tomato (chopped without skin)
- 2 tbsps. Vegetable Oil
- 1 inch Ginger (scraped & grated)
- 2 Green Chillies (slit)
- A pinch of Sugar
- Vinegar & Salt to taste
Method :
Blend all the ingredients for the juice in a masala grinder/blender with warm water.
Strain this lovely yellow masala paste using a sieve/strainer to obtain a nice thick caldinho juice & keep aside.
Next mix the residue with some more water & extract thinner juice.
Keep it aside for further use.
To prepare the Caldinho curry :
Heat a deep pan with vegetable oil & saute the chopped onions till soft.
Then add the chopped tomatoes, grated ginger & cook till tomatoes turn soft.
Add the second extraction thin juice; stir well & let it come to a boil.
Gently slide in the pomfret slices.
Let it come to a boil, then add the thick extract, slit chillies, a pinch of sugar & let it come to a boil.
Adjust salt & vinegar to taste.
Let it simmer & cook for a while.
Do not stir too much with a spoon or the fish will break.
Let the caldinho settle for a while.
Serve hot with steamed rice or with bread.
1 Comment
Hi Hilda Mascarenhas, thanks for sharing yr caldinho & fish promphet curry. I tried it was so good never had before. Our parish priest Fr. Malcolm D'Souza enjoyed & he said to convey his thanks & God Bless U.