Fish Caldine

Photo by: Adam Ahmed


Today we’re going Goan – I am originally from Goa, so I love to make dishes that I’ve tasted growing up. This fish caldine, that can also be prepared with shrimp or veggies is a mild and mellow curry compared to many other more fiery Goan curries. Typically local fish like Pomfret or Surmai is used, but any fish would be suitable. I’m using Tilapia fillets in this recipe.




1 tsp each cumin, coriander and poppy seeds

2 red Kashmiri chilies, deseeded

2 cloves of garlic

1 tsp turmeric

Small ball of tamarind

1 cup fresh grated coconut

1/2 chopped onion

Grind all the above together with a little water

1/2 chopped onion

4 green chilies slit in half

1 tsp chopped ginger

1 chopped tomato

1 can (400 ml) of coconut milk

salt to taste

10 okra slit in half

1 lb Tilapia filets cut in cubes



Heat some oil and sauté the onions, green chilies and ginger

Add the tomatoes and cook

Add the spice paste and sauté

Add a cup of water to the blender and add to the paste

Add salt to taste

Add the coconut milk and bring to a boil

Add the okra, cover and cook for a few minutes till tender

Slide the fish in, cover and cook

Serve with rice


Watch my step by step video –