Goan Caldin Curry Recipe

goan caldine curry with fish in a coconut milk based gravy.

5 from 1 vote

Goan Caldin Curry, also known as Caldinho, is a mild, coconut-based curry often made with fish, prawns, or pomfret. This versatile dish is from Goa’s coastal cuisine, perfect for those who love light, flavorful curries. Learn to make it with step by step photos and a quick video tutorial.

Prep Time15

Cook Time15

Total Time30

Course: Main

Cuisine: Goan, Indian

Servings: servings

Calories: 308kcal

Author: Preeti Nayak

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.

Video

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