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:
1/2 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!
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?
Tried this yesterday .. turned out brilliant .. Thank you .. !
I tried this yesterday with Cauliflower and prawns… yum yum it was delicious. Thanks for the recipe.
Love the recipes here. Everyone has been a winner! Thanks so much
Excellent recipe…tired it and it came out superb! Did it with prawns though instead of fish.
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
just back from goa!!! loved the caldin curry, can 't wait to try it…thnx for the recipe
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?
I just love all ur recipes and the website looks so appetizing!!Keep up the good work!!
@ Nigel ~ hey you need to throw out the remaining its of no use
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?
Tops, fist authentic goan caldine recipe I have tried. Reminded me of being back home….excellent!!
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..
The vinegar is added to taste so, at the end of the dish if your taste buds ask for it
Just wondering where to put in the vinegar if required for the Caldine curry?
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.
My apologies but my message should have been addressed to you (Clyde) instead of Cedric the previous correspondent.
Excellent! I tried a few dishes – great.
Tried quite a few dishes – very nice.
Please maintain the site.
Loved the caldine recipe thank you
Lovely yummy recipe…just tried it….it came out really good…thanks for sharing ….
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
This recipes have increased my image in my family… as the recipit’s i cook from goan food is delicious. …
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
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
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
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.