Description
Today we are making a popular fish curry, Goan Caldin or Caldinho as the Portuguese call it. This fish curry is mildly spiced with a little hint of sweetness and tang which makes it super delicious! Goan Caldin is commonly made with pomfret but also tastes delicious with clams, shrimp or vegetables.
Ingredients
For Seasoning the Pomfret
- 500 grams Pomfrets (cleaned, sliced)
- 1 tsp Salt
- ½ tsp Turmeric Powder
For the Tamarind Extract
- 1 tbsp (15 grams) Tamarind
- ¼ cup Hot Water
For the Curry Paste
- 1 tbsp Coriander Seeds
- 1 tsp Cumin Seeds
- ½ tsp (10) Cloves
- ½ tsp (25-30) Peppercorns
- 1½ tsp Turmeric Powder
- 6 Garlic Cloves
- 1” Ginger
- 1 large Green Chili
- 1 cup (100 grams) Coconut, fresh grated
- 2½ cups Water (1cup for first grind, 1 cup for the 2nd grind, ½ to swirl in the jar)
For Bringing the Curry together
- 3-4 tbsp Oil
- ½ (1 cup) Medium Red Onion, finely diced
- ½ (½ cup) Medium Tomato, skinned and finely chopped
- 1 cup Water
- 2 tbsp Vinegar
- Tamarind Extract (from above)
- 2 tsp Sugar
- 1½ tsp Salt
- 1 Green Chili
- 1 cup Coconut Cream
Method
- Clean, wash, pat dry and slice the pomfret.
- Place the sliced pomfret in a bowl and sprinkle on some salt and turmeric powder, give it a gentle mix so that all the slices of pomfret pick up the salt and turmeric powder. Cover and leave it aside to marinate.
- In a small bowl, add the tamarind and hot water to soak the tamarind. Break down the tamarind to help it soften in the water. Leave it aside.
- To the jar of a blender, add the dry ingredients (coriander seeds, cumin seeds, cloves, peppercorns and turmeric powder). Grind together to form a fine curry powder.
- To the curry powder, add the wet ingredients (garlic cloves, ginger, green chili, grated coconut and water) and grind from low to high speed to get a smooth curry paste.
- Now pass the curry paste through a sieve to separate the coconut extract in a bowl.
- After getting the thick extract, transfer the dry curry paste from the sieve back into the jar of the blender, add some more water and give it a quick second grind to extract all the leftover flavours.
- Now put the curry paste back into the sieve and press out all the coconut extract you can into the bowl for the second time. Discard the dry coconut from the sieve.
- To bring the Caldin curry together, to a heated pot, add oil and toss in the finely chopped onions. Saute the onions till they turn translucent.
- Now, add the peeled and finely diced tomato and continue to saute the onion and tomato till the tomato gets cooked and turns soft.
- It’s time to pour in the coconut extract and add in some more water. Season it with vinegar, tamarind extract, sugar and salt. Give the curry a mix and allow it to cook open on a medium heat for 10 minutes so that the spices get a chance to mingle, the curry thickens and the flavours develop.
- Lower the heat to medium low and gently add the fish. Allow the fish to cook open for 5 minutes before finishing off the curry with a green chili and coconut cream.
- Allow the Caldin curry to cook open for just another 3 minutes before switching off the heat.
- Enjoy over a bed of steaming hot rice or fresh bread.
