Saturday, 4 June 2016


A smooth and light curry made of coconut milk; infused with corriander and lime. Originally from Goa, the Caldin is a favourite type of fish curry. It can also made up with chicken. Served with rice of ones own choice, pick from a khichri, lemon rice or plain boiled basmati. 

Fish Caldin

In a pan, heat 3 tbsp oil.

Add in and saute lightly :
6 green chillies (slit)
12 Curry leaves
1 tsp mustard seeds
1 tsp cumin powder
1 tsp corriander powder
2 tsp ginger garlic paste
½ tsp tumeric
1 tsp salt 
Add in 2 cups of coconut milk.  

Grind together :
½ cup corriander leaves
¼ cup lemon juice
½ tsp sugar
2 tbsp rice flour

Add in and cook till curry is thick.

Add 1 lb/500 gm fish. Allow to gently simmer for 5 -7 minutes until cooked through.

Serve with rice.


Goans would generally add whole fish with bone and skin for flavour. Many with keep the head on too. 
Gram flour can be substituted for rice flour.
Curry leaves  can be substituted by 3 Kaffir Lime leaves.
If you need to thin it down using coconut water is a great option.

For more of these delicious recipes read all about Parsi Food in my book

The Art of Parsi Cooking; reviving an ancient cuisine

or click on

Photo courtesy Sheriar Hirjikaka

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