Fish Caldine Goan Curry | How to make Fish Caldine Goan Curry

By Rameshwari Bansod  |  5th Feb 2017  |  
4 from 1 review Rate It!
  • Fish Caldine Goan Curry, How to make Fish Caldine Goan Curry
Fish Caldine Goan Curryby Rameshwari Bansod
  • Prep Time


  • Cook Time


  • Serves





About Fish Caldine Goan Curry Recipe

Fish Caldine is a Goan specialty dish. Must Try you too.

Fish Caldine Goan Curry is an authentic dish which is perfect to serve on all occasions. The Fish Caldine Goan Curry is delicious and has an amazing aroma. Fish Caldine Goan Curry by Rameshwari Bansod will help you to prepare the perfect Fish Caldine Goan Curry in your kitchen at home. Fish Caldine Goan Curry needs 20 minutes for the preparation and 20 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking Fish Caldine Goan Curry. This makes it easy to learn how to make the delicious Fish Caldine Goan Curry. In case you have any questions on how to make the Fish Caldine Goan Curry you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Rameshwari Bansod. Fish Caldine Goan Curry will surely satisfy the taste buds of your guests and you will get compliments from your guests.

Fish Caldine Goan Curry

Ingredients to make Fish Caldine Goan Curry

  • 1 kg – fish caldine cleaned and cut into 2 ½ cm thick pieces
  • Black paper – 1 tea spoon
  • ¾ cup coconut grated
  • ¾ cup - coconut milk
  • 1 tea spoon – cumin seeds
  • 2 tea spoon – ginger- garlic paste
  • 1 table spoon- coriander seeds
  • 1 ½ cups - water
  • 4 table spoons – extra light olive oil
  • 150 gm – grated onion
  • ½ tea spoon – turmeric powder
  • 2 leaves – bay leaves
  • 200 gm – chopped tomatoes
  • 4 green chillies slit
  • 15 gm – tamarind (soaked in ½ cup hot water for 15 minutes and pulp extracted)
  • vinegar – 2 tea spoon
  • 2 tea spoon – salt
  • green coriander leaves – 1 spring

How to make Fish Caldine Goan Curry

  1. Grind together black paper, coconut, cumin and coriander seeds into a paste, addling a little water (1/4 cup) from time to time.
  2. Heat extra light olive oil in earthen utensil for about 2 minutes. Add onion and fry till golden brown. Then add ginger-garlic paste till light brown.
  3. Add coconut paste and turmeric powder. Fry till oil shows separately (approximately 5 minutes), stirring constantly.
  4. Add bay leaves, tomatoes and ¼ cup water. Cook till tomatoes are pulpy, stirring occasionally.
  5. Add green chillies, tamarind pulp, coconut milk salt and remaining water (1 cup). Bring to boil. Then add vinegar stir carefully & cook till little soft.
  6. Then remove from heat & decorate with green coriander leaves & serve hot with rice plate.

My Tip:

Importance of recipe:- Olive oil helps lower levels of blood cholesterol leading to heart disease. Olive oil is rich in antioxidants, especially vitamin E, long thought to minimize cancer risk.

Reviews for Fish Caldine Goan Curry (1)

Kanak Patel2 years ago

Looks superb!

Cooked it ? Share your Photo