Caldine Curry

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:

Caldine curry masala
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

Pomfret and mackerel
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.
Blend the masala ingredients
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.
Sliced tomato and diced onion
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.
Onion tomato ginger saute
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.
Add the fish to the curry
Once the fish is in, you add the Caldine masala’s juice and let it cook for a while.
Add the caldine masala juice to the saute
Once you add the Caldine juice to the saute and the fish, you can add the sliced green chillies and let the fish cook.
Add chilly and coriander to the curry
You can add some coriander for garnishing, when the fish cooks your caldine is ready to eat!
Goan Caldine Fish Curry

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30 Responses to Caldine Curry

  1. Anonymous January 1, 2010 at 5:55 am #

    Just wondering where to put in the vinegar if required for the Caldine curry?

  2. Clyde January 1, 2010 at 6:00 am #

    The vinegar is added to taste so, at the end of the dish if your taste buds ask for it

  3. Anonymous April 26, 2010 at 8:54 am #

    Tops, fist authentic goan caldine recipe I have tried. Reminded me of being back home….excellent!!

  4. PranisKitchen April 26, 2010 at 8:54 am #

    today i just prepared the caldine curry with prawns..It came out really good..but i didn't get the proper yellow color..i think i tried a different version
    your curry Looks yummy..

  5. Nigel June 25, 2010 at 6:38 am #

    Question here Clyde. After i grind the masala, you have mentioned that sieve the masala just for the juice. So i through out the "hard" part of the masala after it is sieved?

  6. Clyde September 4, 2010 at 6:41 am #

    @ Nigel ~ hey you need to throw out the remaining its of no use

  7. JC March 20, 2011 at 5:26 am #

    I just love all ur recipes and the website looks so appetizing!!Keep up the good work!!

  8. Ruth April 23, 2011 at 8:11 am #

    I have searched long and hard for a really good and easy to make Caldine recipe, so thanks so much for this! I don't have Turmeric pieces, so how much powder can I substitute?

  9. monsoon August 2, 2011 at 2:37 pm #

    just back from goa!!! loved the caldin curry, can 't wait to try it…thnx for the recipe

  10. kiki fernandes March 6, 2013 at 7:57 am #

    Gonna try this…and i am sure i wont mess this up because u've shown and explained so much in details..
    thanks for this site

  11. Sunanda Lewis July 16, 2013 at 6:36 pm #

    Excellent recipe…tired it and it came out superb! Did it with prawns though instead of fish.

  12. Manuel Oliveira September 21, 2013 at 10:56 am #


  13. Lyn March 18, 2015 at 5:56 am #

    I tried this yesterday with Cauliflower and prawns… yum yum it was delicious. Thanks for the recipe.

  14. StarDust March 18, 2015 at 6:00 am #

    Love the recipes here. Everyone has been a winner! Thanks so much

  15. devilicsaint October 7, 2015 at 10:25 am #

    Instead of throwing it out the remains after we sieve the masala, how may we use the thick portion that we don't use for the caldin? What we use the entire masala without straining it, although it's not what the recipe suggests?

  16. StarDust October 7, 2015 at 10:25 am #

    Another winner!

  17. Cedric Vaz October 7, 2015 at 10:25 am #

    Tried this yesterday .. turned out brilliant .. Thank you .. !

  18. Bernard Alvares November 10, 2016 at 7:09 pm #

    Hi Cedric,

    A pleasure to come across your Caldine recipe…. Besides the very positive feedback from your readers, it is one of those recipes that is a “keeper” and one that ca be employed variously with fish and prawns alike.

    Keep up the wonderful work of providing us with authentic recipes as a true ambassador of Goa.

    Bernard Alvares

  19. Bernard Alvares November 10, 2016 at 7:12 pm #

    Hi Clyde,

    My apologies but my message should have been addressed to you (Clyde) instead of Cedric the previous correspondent.


  20. FARIDA DSILA DIAS January 6, 2017 at 11:14 am #

    Excellent! I tried a few dishes – great.

  21. FARIDA DSILA DIAS January 6, 2017 at 11:19 am #

    Tried quite a few dishes – very nice.
    Please maintain the site.

  22. shameem huspatel February 1, 2017 at 5:45 am #

    Loved the caldine recipe thank you

  23. Dolsey fernandes March 12, 2017 at 6:26 am #

    Lovely recipe….

  24. Dolsey fernandes March 12, 2017 at 6:28 am #

    Lovely yummy recipe…just tried it….it came out really good…thanks for sharing ….

  25. W.BOZZO March 24, 2017 at 4:14 pm #

    Felicitaciones espero ya pronto comprar el libro, soy del país del ceviche, del Peru, aquí hay un restaurante llamado EL GURÚ, en la ciudad de Lima, están en la carta recomendaciones del Chef el GOA curry verde y me gustó, CON RESPECTO, sobre el coco podrías incluir la cantidad en gramos aproximadamente, y si el coco puede ser rayado seco o fresco y por último el mezclador me imagino es una licuadora, te agradezco la información, quisiera aprovechar de preguntar los chiles deben tener peñas y venas o se las retiro GRACIAS

  26. Sherley Dsouza April 27, 2017 at 5:15 pm #

    This recipes have increased my image in my family… as the recipit’s i cook from goan food is delicious. …
    Thank you

  27. Sherley Dsouza April 27, 2017 at 5:16 pm #

    This recipes have increased my image in my family… as the recipit’s i cook from goan food is delicious. … it’s awesome cooking experience with you’ll
    Thank you

  28. Paula August 21, 2017 at 4:30 pm #

    Hi Clyde
    Visited your site after a long time for your caldine recipe. Had forgotten everything.

    Have just mixed the caldine juice ingredients and need to cut the pomfret and must say it’s smelling great already

  29. Annie August 29, 2017 at 6:48 am #

    Hi Clyde

    I appreciate the hard work you are doing. Really the recipes on the net are so handy. Caldin is one of my favourite dish. Thanks to you. I would also like to see more of Goan recipes. God bless

  30. Melinda July 6, 2020 at 3:02 pm #

    Hi Clyde,

    I have been following your Mom’s recipes and have thoroughly enjoyed making some of the items I didn’t know.
    Could you please share a recipe for prawn balchao, mole, and paara?

    A Big THANK YOU to your Mom and of course, your efforts.


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