Caldine or Caldinho is a mild curry that is generally paired with fleshy fish in Goa. My personal fish of choice for this curry would be Silver Pomfret, but with the absolute lack of decent Pomfret here in Toronto, I've substituted it with Tilapia filets instead.
1/2 kilogram fish
1 onion (sliced fine)
1 tomato (cut in small chunks)
3 cloves garlic (chopped fine)
2 fresh chilies (slit in half)
1 can coconut milk (400 ml)
1" ball of tamarind (soak in 1/2 cup hot water)
1 - 2 tablespoon coconut oil
salt to taste
1 tablespoon coriander
1/2 teaspoon cumin
1/2 teaspoon turmeric
1. Clean, cut and wash the fish. Apply one teaspoon salt and keep aside
2. Prep the rest of your ingredients and spices before you begin to save time while cooking.
3. Cut the tomatoes into chunks and chop the garlic cloves into fine pieces.
4. Grind the masala ingredients into a fine powder.
5. Add a couple tablespoons of coconut oil to a hot pan.
6. Add the onions and chilies and saute until the onion turns translucent.
7. Add the chopped tomatoes and garlic to the pan once the onion starts to change colour. Fry until the tomatoes turn pulpy.
8. Add the ground spices to the pan.
9. Add the tamarind pulp too and fry for a few minutes.
10. Add the can of coconut milk to the pan and bring to a rolling boil while mixing well. Taste for salt, and add some if required. Note - The fish also has salt on it so do not add too much salt at this time.
11. Lower the heat and add the fish to the pan. Cover and cook for around 10 minutes.
12. Carefully flip the fish over and cook without covering for another 5 - 10 minutes until the fish is cooked through.
13. Serve hot with steamed rice.
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