Peixe Caldine(Fish Caldine)
Peixe Caldine (Fish Caldine) or also known as Peixe Amarelo Caril(Yellow fish Curry) is a mild coconut based non-spicy fish curry that's yellow (amarelo) in color. Fish caldine is had along with rice. This curry is very much a kid friendly curry.
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Ingredients
For the Curry:-
- 1/2 cup Fresh grated coconut
- 6 Garlic cloves (roughly chopped)
- 1/2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp turmeric powder
- 4 Black Peppercorns
Other Ingredients:-
- 4-5 Fish (Pomfret/Pompano)
- Salt (as required)
- 2 tbsp Oil
- 1/2 medium sized Onion (finely chopped)
- 1/2 medium sized Tomato (finely chopped)
- 2 Green chillies (slit )
- 1/2 tsp Granulated white sugar
- 1 tsp White Vinegar (optional)
Instructions
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1 Clean and wash the fish.
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2 Cut fish lengthwise or into cubes. Apply 1/2 tsp salt and keep aside.
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3 In a mixer grinder, add the ingredients under 'For the Curry' . Add 1 1/2 cup hot water and grind till fine. Extract and strain the masala flavored coconut milk. This is the thick coconut milk.
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4 Next, grind the coconut again with another 1 1/2 cup of hot water. Extract and strain the milk. This is the thin coconut milk. You will now have thick and thin coconut milk. Keep aside.
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5 In a vessel, add oil. Fry onion till soft. Next, fry tomato till soft.
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6 Add the thin coconut milk . Let it come to a boil.
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7 Now, add the fish along with green chilies. Cover and let cook till fish is done.
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8 Add the the thick coconut milk and sugar. Just shake the vessel lightly (Don't stir with spoon as the fish is flaky and may break ). Make sure not to bring this to a boil now at this stage.
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9 Immediately, add the vinegar(optional). Let the curry simmer for 2-3 minutes. (Don't allow it to boil as there are chances of the curry getting curdled due to the vinegar. So just shake the vessel lightly so as to not allow it to boil.)
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10 Fish caldine is ready.
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11 Serve hot with rice. Enjoy!!!
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Xantilicious.com
| Recipe Name | : | Peixe Caldine(Fish Caldine) |
| Author | : | Xanti Pinto |
| Recipe Link | : | https://xantilicious.com/recipe/peixe-caldine/ |
| Passive Time | : | 0 minutes |
| Prep Time | : | 20 minutes |
| Cook Time | : | 15 minutes |
| Serving | : | 6 People |
Ingredients
For the Curry:-
- 1/2 cup Fresh grated coconut
- 6 Garlic cloves (roughly chopped)
- 1/2 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp turmeric powder
- 4 Black Peppercorns
Other Ingredients:-
- 4-5 Fish (Pomfret/Pompano)
- Salt (as required)
- 2 tbsp Oil
- 1/2 medium sized Onion (finely chopped)
- 1/2 medium sized Tomato (finely chopped)
- 2 Green chillies (slit )
- 1/2 tsp Granulated white sugar
- 1 tsp White Vinegar (optional)
Instructions
| 1 | Clean and wash the fish. | |
| 2 | Cut fish lengthwise or into cubes. Apply 1/2 tsp salt and keep aside. | |
| 3 | In a mixer grinder, add the ingredients under 'For the Curry' . Add 1 1/2 cup hot water and grind till fine. Extract and strain the masala flavored coconut milk. This is the thick coconut milk. | |
| 4 | Next, grind the coconut again with another 1 1/2 cup of hot water. Extract and strain the milk. This is the thin coconut milk. You will now have thick and thin coconut milk. Keep aside. | |
| 5 | In a vessel, add oil. Fry onion till soft. Next, fry tomato till soft. | |
| 6 | Add the thin coconut milk . Let it come to a boil. | |
| 7 | Now, add the fish along with green chilies. Cover and let cook till fish is done. | |
| 8 | Add the the thick coconut milk and sugar. Just shake the vessel lightly (Don't stir with spoon as the fish is flaky and may break ). Make sure not to bring this to a boil now at this stage. | |
| 9 | Immediately, add the vinegar(optional). Let the curry simmer for 2-3 minutes. (Don't allow it to boil as there are chances of the curry getting curdled due to the vinegar. So just shake the vessel lightly so as to not allow it to boil.) | |
| 10 | Fish caldine is ready. | |
| 11 | Serve hot with rice. Enjoy!!! | |
This caldine recipe reminded me of how my mum used to make it. The only difference is she would lightly fry the fish that was marinated with salt and turmeric powder and then drop it in the curry.
Hi Natty
Glad to know that this curry reminds you of your mom… Thanks for the tip (fry the fish) … I wasn’t aware or never heard of that before…Will try that out too 🙂 Thanks again 🙂
Hi xanti, just finished preparing this dish. Smells and tastes beautiful. I used mackarel instead of promfet, as I had it. Next time will try it with promfet. Thanks again.
Hi Suzane
yes, it tastes the best with white pomfrets:)
Xanti! I’m making the caldine a second time. Absolutely delicious. Infact, I refer to your recipes for most of the Goan cooking that we do at home. Your beef stew recipe is the best. And suddenly, everyone is loving my food….you’re my well-kept secret…😘
A zillion thanks!!!!!!!
Hi Maryanne
Shhhhh…. lol 🙂
Thanks so much for trying out my recipes and writing to me regarding the same. Do try out more recipes and surprise your family 🙂
Cheers!
Xanti Pinto
Hi Xanti.. I love how easy to follow your recipes are. I love that I can continue to enjoy the lovely Goan flavors through your recipes.
However, I am still a rookie at cooking Goan non veg food. And hence the questions.
Can you help me understand why there is a need to extract thick and thin coconut milk when we are anyways adding them both in the end to the cooking? Also, what is the alternative choice in place of vinegar.
Hi conchita
you can skip the vinegar.
I prefer extracting thin and thick coconut milk. Cooking the fish etc in think milk and adding thick milk in end (no need to boil , just simmer in the end… as it gets a lil curdled as i add vinegar at the end). As per your preference , you can also add the milk together . Thanks a lot for your lovely feedback and your comments 🙂
Hi Xanti,
Wish you & your family A Happy & Blessed New Year 2018.
.Today i tried your recipe Fish Caldine.. I used King Fish instead and it turned out perfect and so aromatic & tasty…..my hubby & son enjoyed it… .
Thankyou so much dear..
Also have tried a couple of your other recipes..they are so easy to follow..
Thanks to you am enjoying cooking.
God bless
Ingrid
Hi Ingrid
Thanks for trying out the recipes and sharing your lovely feedback with me 🙂 Glad your family too enjoyed the same 🙂 Cheers !
Hi Xanti,
I tried your recepie for the beef roast and it was finger licking… Thank you.
Thanks Ven for trying this recipe … glad you loved it 👍🏻Thbaks for your lovely feedback 😊
I tried for Soudale (white fish or stone fish on head)
It’s yummy taste and enjoyed my entire family
Thanks for tasty recipe
Thanks sanjeev for trying the recipe, glad you liked it …thanks for sharing your feedback:)
Hi Xanti, These days we can buy coconut milk in tins (I cannot get fresh coconut). I noticed that the coconut milk does not curdle when adding vinegar. My preference to your recipe is tamarind pulp (T spoon, also from a jar; made in Thailand) in lieu of vinegar. I fry the fish prior to dropping it in the curry as it does not break up when heated again the next day.
Hi Lorraine
I too use coconut canned milk here in The US…
will try using tamarind for this recipe😊thanks so much for your lovely suggestion
Hi Xanti
First of all a big Thank you for sharing all your delicious recipes…..for me it’s become a go to website whenever I want to try something for the first time…Till date I tried Kheema, Cafreal, Banana Filoz….and so on…
As u ve said here you use tinned coconut milk for caldine ….can u please share the recipe of caldine with tinned coconut milk variation. or some notes on the same.
Thank you
Much Love
Hi Mary
Thanks for trying my recipes
Well I have used coconut for my entire recipe not coconut milk .
I have not tried with coconut milk .
Hi Xanti,
Tried making pomfret caldine following your recipe. I used to coconut milk tin instead of fresh coconut.
Turned out yummy.
Thanks for sharing this recipe.
Thanks Priyanka for trying the recipe and for sharing your feedback with me, glad to know you liked the same 😊
How do you make the masala of you are using coconut milk in a tin
Hi Xanti, loved all your recipes n tried your Caldeen, spot on , my family found it the best ever recipe, the original, n thanks for all the tips n sharing your secrets. God Bless.
Thanks Merl for your lovely feedback .. it means a lot to me … glad your family enjoyed the same 😊
Hi Xanti , love your caldine recipe andhave made it often . In fact making some for dinner today . Also love your semolina and coconut cookies . They are a hit in my home and are devoured as soon as they are out of the oven . Just finished a batch a couple of days ago . Thanks you for your wonderful recipes .
Thanks so much for sharing your feedback 😊
Hi Xanti , love your fish caldine recipe and have made it often . In fact making some for dinner today . Also love your semolina and coconut cookies . They are a hit in my home and are devoured as soon as they are out of the oven . Just finished a batch a couple of days ago . Thanks you for your wonderful recipes .
Thanks so much for sharing your feedback 😊