Indian cuisine · Fish & Seafood

Goan Fish Caldine

Mild yellow coconut curry from Goa with fish fillet, turmeric and coriander seed, without any heat.

Ingredients · for 4 servings

• 700 g firm fish fillet (e.g. hake or cod)
• 400 ml coconut milk
• 1 tbsp coriander seeds
• 1 tsp turmeric
• 1 tsp cumin seeds
• 6 garlic cloves
• 1 piece ginger (3 cm)
• 2 onions
• 3 green chilies
• 1 tbsp tamarind paste
• 3 tbsp coconut oil
• Salt

Instructions

1. Cut the fish fillet into 5 cm pieces, rub with 1/2 tsp turmeric, 1/2 tsp salt and a little tamarind paste and let steep for 15 min.
2. Toast the coriander seeds and cumin in a dry pan for 2 min. until fragrant, and grind finely with the garlic, ginger, remaining turmeric and 100 ml coconut milk.
3. Cut the onions into fine strips and slit the green chilies lengthwise so they release aroma but little heat.
4. Heat the coconut oil in a wide pot and fry the onions with the chilies over medium heat for 8 min. until translucent but not browned.
5. Stir in the spice paste, fry for 2 min., pour in the remaining coconut milk and 150 ml water and simmer over low heat for 8 min. until the sauce is slightly thick - do not let it boil hard or the coconut milk will split.
6. Add the fish, season with the remaining tamarind paste and salt, let cook gently for 6-8 min. and serve with rice.