My love for Goa is infamous. I have always wanted to settle down in Goa in my final years. Run a little family style restaurant, cooking and baking to my heart’s content. Nothing fancy, something quirky with a mix cuisine of Goan, Mangalorean and international. Booze and music flowing through the place. Here is to hoping that Rosy Aunty’s dreams does come true.
I like this curry preparation. A caldine is a light yellow coconut milk based curry that’s not too spicy and usually has fish or prawns in it. I wasn’t in the mood to make a spicy red masala curry so gave this one a shot. 3 ppl polished this up for lunch which means I have to cook something for dinner 🙈☹️😭
Pomfret caldine just needs steamed rice and maybe a bit of an onion kachumber on the side.
500 gm Pomfret (2 small ones curry cut)
2 cups grated fresh coconut
1.5 cups warm water
1/2 TSP turmeric
1tsp cumin seeds
1 tbsp coriander seeds
1 TSP uncooked raw rice
6 cloves garlic chopped
1 chopped onion + 1 sliced onion
3 green chillies
Pinch of sugar
- Wash the fish, apply some salt and keep aside.
- Grind the coconut with 1/2 cup warm water, turmeric, cumin, coriander, raw rice, garlic, chopped onion and 1 green chilli to extract thick spicy coconut milk
- Squeeze the mix and extract the thick milk in a bowl. Taste this and add chillies to the next grind if u wish it to be more spicy
- Add the coconut mix back to the mixer and add 1 cup warm water. Grind
- Squeeze the mix in another bowl to get thin coconut milk
- Heat oil in a pan, add the sliced onion and saute till translucent.
- Add the thin coconut milk, salt and sugar and cook partially covered for 10 minutes.
- Add the fish slices and slit green chillies and cook for 5 minutes or till done. Do not mix with spoon just swirl/shake the pot to mix.
- Add the vinegar and the thick coconut milk extracted at the beginning
- Cook on low heat for a few mins, swirling the pan occasionally. Don’t let the mix boil, adjust seasoning and remove from heat.
- Serve hot with steamed rice