Caldine Curry

The Caldine Curry is a yellow non spicy Goan curry, its usually made with fish, but some people make it with prawns as well as vegetables. But the original caldine curry is made with any fleshy fish. Let's take a look at what goes into making an authentic Goan caldine.

Caldine Juice Ingredients:


1 Coconut
1/2 Teaspoon Cumin Seeds
10 Pepper Corns
1 Tablespoon Coriander Seeds
2 Inch piece Turmeric
2 Flakes Garlic
Small Ball Tamarind
2 Cups Warm Water

Caldine Curry Ingredients


1/2 Kg Fish (Pomfret Mackerel or any fleshy fish)
2 Onion Sliced
1 Tomato Sliced without Skin
2 Tablespoons Oil
1/2 inch Ginger
2 - 3 Green Chillies
Salt n Vinegar to Taste

Lets start of with the Caldine masala, put all the ingredients mentioned above in the mixer, add the warm water and start blending.

Once your done with that you will get this lovely yellow masala that looks like what it is below, a very pleasing colour.

Sieve the masala with a strainer not a muslin cloth so that its nice and thick, once thats done keep the Caldin juice aside and lets proceed.

Put the two table spoon of oil in a vessel to get warm. Chop the skinned tomato and onions into small pieces.

Saute the onions, tomatos and the piece of ginger, which is once again diced into small bits.

Once thats done, you have two choices, you can either add a little water or a little coconut milk to the saute. Then add the fish, we had some thin coconut milk which we added and then dropped in the fish.

Once the fish is in, you add the Caldine masala's juice and let it cook for a while.

Once you add the Caldine juice to the saute and the fish, you can add the sliced green chillies and let the fish cook.

You can add some coriander for garnishing, when the fish cooks your caldine is ready to eat!