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Caldine (Yellow Fish Curry)


1/2 lb fresh fish fillets (prawns can be used as a substitute)
2 cups fresh grated coconut
1 medium onion, chopped
1/4 tsp cumin seeds
2 tsp dry coriander seeds
1 tsp turmeric powder
3 cloves of garlic
1 1-inch piece fresh ginger
3 green chilies, slit lengthwise
A walnut size ball of tamarind soaked in 1/4 cup hot water
salt to taste

Rub salt into the fish and set aside. Extract milk from the grated coconut as follows: Soak the coconut in hot water and when cool blend in mixer for a minute or two. Strain this. Add the spices (cumin, turmeric, ginger, garlic and coriander) to the coconut and pass through the blender again to obtain a thinner milk.

Fry the onion in a tablespoon of cooking oil. Add the thin coconut milk. Bring to the boil. Wash the fish pieces thoroughly and add to the boiling mixture. Now put in the chilies and the thick milk. Simmer until fish is cooked (not more than 8 minutes). Add the tamarind pulp and a generous pinch of salt. Cook for 2 more minutes. Serve with plain steamed rice. Caldine is also prepared using okra.

Yield: 2 to 3 Servings

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