Name: Fish Caldine Goan Curry recipe by Rameshwari Bansod at BetterButter
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Ingredients: 1 kg – fish caldine cleaned and cut into 2 ½ cm thick pieces; Black paper – 1 tea spoon; ¾ cup coconut grated; ¾ cup - coconut milk; 1 tea spoon – cumin seeds; 2 tea spoon – ginger- garlic paste; 1 table spoon- coriander seeds; 1 ½ cups - water; 4 table spoons – extra light Olive oil; 150 gm – grated onion; ½ tea spoon – turmeric powder; 2 leaves – bay leaves; 200 gm – chopped tomatoes; 4 Green chillies slit; 15 gm – tamarind (soaked in ½ cup hot water for 15 minutes and pulp extracted); vinegar – 2 tea spoon; 2 tea spoon – salt; green coriander leaves – 1 spring

Ingredients Serving: 2

1 kg – fish caldine cleaned and cut into 2 ½ cm thick pieces
Black paper – 1 tea spoon
¾ cup coconut grated
¾ cup - coconut milk
1 tea spoon – cumin seeds
2 tea spoon – ginger- garlic paste
1 table spoon- coriander seeds
1 ½ cups - water
4 table spoons – extra light Olive oil
150 gm – grated onion
½ tea spoon – turmeric powder
2 leaves – bay leaves
200 gm – chopped tomatoes
4 Green chillies slit
15 gm – tamarind (soaked in ½ cup hot water for 15 minutes and pulp extracted)
vinegar – 2 tea spoon
2 tea spoon – salt
green coriander leaves – 1 spring

Instructions

Grind together black paper, coconut, cumin and coriander seeds into a paste, addling a little water (1/4 cup) from time to time.
Heat extra light olive oil in earthen utensil for about 2 minutes. Add onion and fry till golden brown. Then add ginger-garlic paste till light brown.
Add coconut paste and turmeric powder. Fry till oil shows separately (approximately 5 minutes), stirring constantly.
Add bay leaves, tomatoes and ¼ cup water. Cook till tomatoes are pulpy, stirring occasionally.
Add green chillies, tamarind pulp, coconut milk salt and remaining water (1 cup). Bring to boil. Then add vinegar stir carefully & cook till little soft.
Then remove from heat & decorate with green coriander leaves & serve hot with rice plate.

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