Saturday 4 June 2016



A smooth and light curry made of coconut milk; infused with corriander and lime. Originally from Goa, the Caldin/Kaldin is a favourite fish curry. 
In Goa traditionally coconut milk is made from the flesh and water of the fresh coconut- sieved to keep it smooth. The natural sweetness from this process often gives it the nick name of a sweet curry. 
Thickened with either macerated onion or rice flour the caldin is delicately flavoured with fish bones and fish head being the star of this dish. Served with the typical goan bread or boiled rice, one could choose to pick from a variety of khichri, lemon rice  ginger rice or even coconut rice if preferred. 

Prawns and other seafood would taste good in this curry. Sometimes chicken is also substituted.

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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