Goan Fish Caldin
A mild and comforting Goan fish curry, simmered in a creamy coconut milk base with a beautiful yellow hue from turmeric. This tangy and fragrant dish is perfect with steamed rice.
For 4 servings
Marinate the Fish
- In a non-reactive bowl, gently combine the fish pieces with 1/2 tsp turmeric powder, 1/2 tsp salt, and the lemon juice.
- Ensure the fish is evenly coated. Set aside to marinate for 15-20 minutes while you prepare the paste.
Prepare the Caldin Paste
- In a high-speed blender, combine the grated coconut, coriander seeds, cumin seeds, black peppercorns, ginger, garlic, green chilies, and 1 tsp turmeric powder.
- Add 1/4 cup of water and blend until you have a completely smooth, fine paste. Scrape down the sides as needed and add another tablespoon or two of water only if necessary to facilitate blending.
Sauté the Base
- Heat the coconut oil in a wide, heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- Add the ground caldin paste to the pan. Cook for 6-8 minutes, stirring frequently, until the paste is fragrant and you see oil starting to separate from the sides.
Build the Gravy
- Stir in the tamarind pulp and the light coconut milk. Mix well to combine with the paste.
- Add 1 tsp of salt, or to your taste. Bring the mixture to a gentle simmer over medium-low heat. Do not let it come to a rolling boil.
Cook the Fish
- Carefully slide the marinated fish pieces into the simmering gravy, arranging them in a single layer.
- Let the fish cook for 7-10 minutes, depending on its thickness, until it is opaque and flakes easily. To prevent the fish from breaking, avoid stirring. Instead, gently swirl the pan occasionally.
Finish and Serve
- Reduce the heat to the absolute lowest setting. Pour in the full-fat coconut milk.
- Gently stir to incorporate and allow the curry to heat through for 1-2 minutes. It is crucial not to let the curry boil after adding the thick milk, as it may curdle.
- Turn off the heat, garnish with freshly chopped coriander leaves, and let it rest for 5 minutes for the flavors to meld. Serve hot with steamed Goan rice.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic flavor, use fresh coconut and extract the milk at home. The first thick extract is for finishing, and the second thin extract is for the gravy base.
- 2The key to a perfect Caldin is a very smooth paste. Blend it for an extra minute to ensure there's no gritty texture.
- 3Never cover the pan after adding the fish, as this can cause the fish to overcook and break apart.
- 4To maintain the signature yellow color, avoid using red chilies or red chili powder. The mild heat comes from green chilies and black peppercorns.
- 5If you don't have tamarind pulp, you can use 1-2 pieces of kokum for a similar tangy flavor.
Adapt it for your goals.
Vegetarian/Vegan
Replace the fish with firm tofu, paneer, or vegetables like mushrooms, cauliflower, and green beans. Add them at the appropriate cooking times.
With PrawnsWith Prawns
Substitute fish with 400g of cleaned and deveined prawns. Prawns cook much faster, so add them in the last 4-5 minutes of cooking.
Added VegetablesAdded Vegetables
Add diced pumpkin or bottle gourd (lauki) along with the onions to add extra nutrients and a subtle sweetness to the curry.
Why this is on our healthy list.
Rich in Omega-3 Fatty Acids
The fish in this curry is an excellent source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation throughout the body.
Anti-inflammatory Properties
This dish is packed with spices like turmeric (containing curcumin), ginger, and garlic, all of which are renowned for their powerful natural anti-inflammatory and antioxidant effects.
Source of Healthy Fats
Coconut milk provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
Boosts Metabolism
The combination of spices like cumin, coriander, and black pepper, along with the MCTs from coconut milk, can help give a gentle boost to your metabolism.
Frequently asked questions
One serving of Goan Fish Caldin contains approximately 350-450 calories, depending on the type of fish and the fat content of the coconut milk used. This estimate does not include rice.