Goan Caldin Curry (also called Caldine or Caldinho) is a light, mildly spiced curry from Goa made with fresh coconut milk. It is often prepared with pomfret fish, prawns, or vegetables.
Unlike spicy and tangy Goan curries, it uses very few whole spices, so the flavour stays mild and simple, ready in 30 minutes. It's perfect if you don’t enjoy very spicy fish curries. Serve with steamed rice or crusty bread.
The name "Caldin" (or "Caldinho" in Portuguese) means "little broth" or "small soup," which reflects its light, slightly soupy texture, yet it tastes rich and so delicious from the fresh coconut milk.
This is my go-to creamy fish Caldin recipe because it is mild, kid-friendly, and always a hit at family dinners. I first tasted fish Caldin at a beachside shack, and its light coconut flavour instantly won me over. This was something new, and I had to try it.
Unlike spicy fish curries like Goan fish curry or Goan ambotik, Goan Caldin curry skips red chilies and gets its gentle heat from green chilies. Caldin is mild and creamy, made with coconut milk and simple spices.
I like to serve it with steamed rice and a side of kingfish fry or recheado fish fry.
Quick Look: Goan Caldin Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Calories: ~308 kcal per serving
- Key Ingredients: Pomfret fish (or prawns/vegetables), fresh coconut, cumin, peppercorns, turmeric, green chilies, tamarind
- Cooking Method: Marinate fish → grind coconut masala → extract coconut milk → sauté onions & tomatoes → add coconut milk → cook fish → finish with thick coconut milk
- Flavor Profile: Mild, creamy, lightly spiced
- Difficulty: Easy
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Disclaimer: AI summaries may contain errors. Please check the original Goan Caldin Curry recipe for accurate steps.
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About This Fish Caldin
What I love most about this creamy Caldin curry is how easily it adapts. Some days I make it with pomfret or prawns, and other times I switch to vegetables, depending on what I have at home.
Love Goan seafood recipes? You might also like Goan prawn curry, prawn ambotik, stuffed mackerels, and green masala fish fry.
Ingredients Notes
See the recipe card at the end of the post for full ingredients, quantities, and a printable version.
- Fish: Pomfret is the classic choice for Goan Caldin, but you can also use kingfish, prawns, or vegetables. This curry is very versatile, and prawn or veg caldin are just as popular.
- Tamarind: This is a staple in Goan coastal cooking, adding that gentle tang to your Goan curry. If you don't have tamarind on hand, add vinegar to this caldin recipe.
- Caldin Masala: You'll need freshly grated coconut, coriander seeds, cumin, peppercorns, cloves, ginger, garlic, turmeric, and green chilies.
- Tip: Desiccated coconut won't work in this recipe, but canned coconut milk is a great substitute.
- Green Chilies: Caldin is meant to be mild, but if you love a little heat, go for spicier green chilies. Adjust the quantity based on your taste.
- Onions: I used red onions, but feel free to swap in yellow or white onions for this Goan seafood curry.
- Tomato: Fresh, ripe red tomatoes give the curry a beautiful flavor and a slight tang. Canned tomatoes work too. Here's how to make Fish Caldin.
How To Make Goan Caldin Curry (With Step-By-Step Photos)
Step 1: Marinate the fish with salt and turmeric, coat well, and set aside.
Step 2: Soak the tamarind in hot water for 15 minutes. Set aside.
Step 3: Preparing coconut milk extract: In a blender, combine coconut, coriander seeds, cumin, peppercorns, cloves, ginger, garlic, turmeric, and green chilies. Add 1.5 cups of water and blend to a smooth paste.
Step 4: First coconut milk extract: Strain the mixture to extract the first coconut milk. This is thick and creamier. Always added towards the end of cooking the curry. Set aside.
Step 5: Second coconut milk extract: Return the remaining coconut mixture to the blender. Add 1 cup of water and blend again to a smooth paste. Strain the mixture in a separate bowl to extract the second coconut milk. This is thin coconut milk and is used to cook Caldin curry. Set aside.
Step 6: Third coconut milk extract: This step is optional. You can proceed to the next step after the second extract. Return the remaining mixture to the blender. Add ½ cup of water and blend again. This is the third extract (thinnest). Strain it into the same bowl (used for the second extract).
Step 7: Squeeze the soaked tamarind to extract the pulp, and strain it.
Step 8: Heat 2-3 teaspoons of oil over medium heat. Add the onions and sauté until golden brown. Add the tomatoes and sauté until they soften and become pulpy.
Step 9: Lower the heat. Add the second and third strained coconut milk extracts. Stir and cook for 2 minutes.
Step 10: Add the tamarind pulp, salt, and green chili (optional). Add more green chilies if you prefer a spicier curry.
Step 11: Increase the heat to medium and bring the mixture to a boil, stirring to combine. Gently add the marinated fish. Do not stir.
Step 12: Hold the pan handles firmly and rotate the pan to combine. If your pan doesn't have handles, use a cloth to hold the sides of the pan/pot and rotate.
Step 13: Add 1 teaspoon of sugar and bring the curry back to a boil. Reduce the heat to low. Add the first coconut milk extract. Cook for 1-2 minutes on low heat until heated through.
Step 14: Do not boil after adding the first coconut milk extract, as high heat can cause the coconut milk to split, giving a grainy texture to the curry. The fish Caldin is ready to serve. It's a delicious, creamy curry with a mild flavor. I like to serve the Pomfret Caldin with rice.
Tips for the Best Caldin Curry
- Use fresh coconut milk: I like to use freshly extracted coconut milk, which gives the best Caldin flavor. If you are using canned coconut milk, then go for full-fat coconut milk.
- Adjust spice levels: While Caldin is a mild curry, you can add extra green chilies or peppercorns for heat.
- Do not add extra green chilies while grinding the masala, or the curry may develop a slight green color. Better to slit the chilies and add them while sautéing the onions. I made this mistake while making this Goan Caldin for the first time.
Recipe FAQs
I like to serve Caldin with steamed rice or Goan Pav/Poee (Goan Bread). You can serve it with any cooling salad like cucumber tomato salad, Greek yogurt cucumber salad, papad, curd chilies, or pickles as a side dish. We also like to have Goan king fish fry, Andhra fish fry, or Prawn fry as a side dish.
Storing: Store the leftover Caldin within 2 hours of cooking. Transfer it to an airtight container and refrigerate. It stays good for 2 days. Not a freezer-friendly recipe. Sometimes coconut milk can separate once you thaw it.
Reheating: Warm the curry gently on low heat, stirring occasionally. Add a splash of water or coconut milk if the curry thickens too much.
No, Caldin is one of the mildest Goan curries. Unlike Xacuti or Vindaloo, it uses coconut milk for creaminess and aromatic spices for flavor. No red chilies or heavy spices are used to make this curry.
You can replace coconut with full-fat canned coconut milk. Gives the same flavors. You might need to dilute it with some water.
Recipe Card
Goan Caldin Curry Recipe
Video
Equipment
- 1 medium size mixing bowl
- 1 Strainer or muslin cloth
- 1 Mixer/Blender Jar
- 1 Heavy bottom pan
Ingredients
To marinate the fish
- 2 Pomfret fish, (also called Paplet) (500 grams)
- ½ teaspoon salt
- 1 teaspoon turmeric
Caldin Masala
- 2 cups coconut (about 1 whole coconut, scraped)
- 1.5 tablespoon coriander seeds
- 1 teaspoon cumin
- 25 peppercorns
- 4-6 cloves
- 1- inch ginger
- 6 garlic cloves, big size (If using small-sized garlic, add 12 garlic cloves)
- 1 teaspoon turmeric
- 4 green chilies spicy, add as per taste
Caldin curry
- 2-3 teaspoon oil
- 2 onions chopped
- 1 tomato chopped
- 1 green chili
- salt to taste
- 1 teaspoon sugar
- ½ lemon size ball of tamarind (Soak it in hot water for 15 minutes)
Instructions
Preparations to make Fish Caldin
- Marinate the fish: Rub the fish with salt and turmeric. Coat well and set aside.2 Pomfret fish, (also called Paplet) (500 grams), ½ teaspoon salt, 1 teaspoon turmeric
- Soak tamarind: Soak tamarind in hot water for 15 minutes. Set aside.
- Prepare Caldin paste: In a blender, add coconut, coriander seeds, cumin, peppercorns, cloves, ginger, garlic, turmeric, and green chilies. Add 1½ cups of water and blend to a smooth paste.
- Extract first coconut milk: Strain the mixture to get thick coconut milk. Set aside. This is added at the end.
- Extract second coconut milk: Blend the leftover mixture with 1 cup of water. Strain to get thin coconut milk. Set aside.
- Third extract (optional): Blend again with ½ cup water and strain. Add to the second extract.
- Prepare tamarind pulp: Squeeze the soaked tamarind and strain the pulp.
Making Goan Caldin Curry
- For the curry: Heat oil over medium heat. Add onions and sauté until golden. Add tomatoes and cook until soft. Lower the heat.
- Add coconut milk: Add the second and third coconut milk extract. Cook for 2 minutes.
- Add tamarind and seasoning: Add tamarind pulp, salt, and green chili. Increase the heat to medium. Stir and bring the Caldin curry to a boil.
- Add fish: Gently add fish. Do not stir. Rotate the pan handles to mix. If your pan doesn't have handles, use a cloth to hold the sides of your pan/pot and rotate.
- Finish the curry: Add sugar and bring to a boil. Lower the heat and add thick coconut milk. Simmer for 1-2 minutes. Do not boil. Fish Caldin is ready to serve. I like to serve the Pomfret Caldin with rice.
Notes
- Use fresh coconut milk: Freshly extracted coconut milk gives the best flavour. If using canned, go for full-fat.
- Don't overcook the fish: Pomfret cooks quickly. Add it towards the end to keep it soft and tender.
- Adjust spice levels: Caldin is mild, but you can add more green chilies or peppercorns if you like extra heat.
- Avoid green colour: Don't add too many green chilies while grinding. Instead, slit them and add them while sautéing onions.
- Add coconut milk in stages: Add the second and third extracts first, and let them boil. This builds flavour without making the curry too rich.
- Add thick coconut milk last: Add the first (thick) extract at the end. Keep the heat low and let it simmer gently. Do not boil. Boiling after adding thick coconut milk can split it and make the Caldin curry grainy.
- Read our full nutrition disclaimer here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Goan Seafood Recipes to Try
- Goan Clams Curry (Tisryache Tonak)
- Goan Mackerel Curry (Bangdyache Uddmethi)
- Squid Chili Fry
- Goan Kingfish Curry
Preeti
I'm so happy to share my recipe for this classic fish curry. This fish cladin curry is truly a game-changer. You'll love its rich flavor and creamy texture. It is perfectly mild, making it an excellent choice for anyone who wants to try a unique and delicious fish recipe. This one is a true Goan classic.