Goan Pomfret Caldine

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

1tbsp white vinegar


  1. Wash the fish, apply some salt and keep aside.
  2. 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
  3. 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
  4. Add the coconut mix back to the mixer and add 1 cup warm water. Grind
  5. Squeeze the mix in another bowl to get thin coconut milk
  6. Heat oil in a pan, add the sliced onion and saute till translucent.
  7. Add the thin coconut milk, salt and sugar and cook partially covered for 10 minutes.
  8. 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.
  9. Add the vinegar and the thick coconut milk extracted at the beginning
  10. Cook on low heat for a few mins, swirling the pan occasionally. Don’t let the mix boil, adjust seasoning and remove from heat.
  11. Serve hot with steamed rice