Fish Caldinho Recipe, Pomfret Caldinho Recipe | Fish Caldine Recipe
Recipe type: Main, Seafood
RecipeCuisine: Indian, Goan
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
Fish Caldinho or Fish Caldine is a Goan specialty. with a yellowish-green color, taste is mild spiced made with fish or veggies.
recipeIngredient (used american measuring cup, 1 cup = 250 ml)
For Marination:
  • 600 gm of pomfret sliced horizontally
  • 1 tsp turmeric powder (haldi)
  • 1 tsp ginger-garlic paste
  • salt as required
For the paste:
  • 125 gm of fresh grated coconut
  • 1 ball of seedless tamarind
  • ½ onion chopped coarsely
  • 1 tsp cumin seed
  • 1-2 garlic cloves
  • ¼th tsp turmeric powder
  • 2 tsp coriander seed (dhaniya)
For the Curry:
  • 2 tbsp coconut oil or refined oil
  • ½ onion chopped finely
  • 2-3 green chili slit lengthwise
  • 1 medium sized tomato chopped finely
  • 1 tsp sugar
  • 1 cup of water or 1 cup of thin coconut milk
  • 2 tbsp coriander leaves chopped
  • 1 cup of thick coconut milk
  • salt as required
How to make the recipe?
  1. Marinate the pomfrets with the ginger-garlic paste, turmeric and salt. Place aside for 20-25 mins.
  2. Meanwhile combine all the ingredients for the paste into a blender. Add little water and grind until smooth. Keep this paste aside.
  3. Heat the oil in a pan or vessel. Saute chopped onion.
  4. Once the color of the onion changes add slit green chilies and tomatoes.
  5. Saute the tomatoes until they are soft and tender. Also add the sugar.
  6. Pour the grounded paste. Saute the paste for 2-3 mins on low heat
  7. If the paste is sticking to the bottom then add little water but not too much.
  8. Simmer until the curry thickens and leaves oil around the edges. Time to add the marinated pomfrets.
  9. Also add some coriander leaves and cook semi-covered for 3-4 mins or until pomfret cooks.
  10. Finally pour the coconut milk and add salt for seasoning. Combine all nicely and immediately switch off the gas. Don't boil the thick coconut milk too much else the curry might curdle.
  11. Serve fish caldinho hot with rice, appams, sanas or pao (bread).
For this recipe you could use 2 cups of thin coconut milk and 1 cup of thick coconut milk. Then avoid adding coconut in the paste. Add the thin coconut milk first and add the thicker milk towards the end to avoid splitting of the milk. I have made use of ½ coconut in the paste and 1 cup of thick coconut milk towards the end. So you choose whatever option which suits you the best.
1. Instead of adding water you could add thin coconut milk. Add thicker milk towards the end and boil on low heat else the milk might split.
2. This curry or sauce is of medium consistency should look creamy.
3. You could use any flesh fish for this recipe even prawns would do.
4. You could use canned coconut milk for this recipe if coconuts are not available in your country.
5. This is mild spiced curry if you like spicy then add more green chilies.
Recipe by Flavors of Mumbai at