Fish caldin

Fish caldin can be prepared in coconut milk gravy (less spicy) or without it with less gravy. In that case you need to put some water for the gravy.

Ingredients:

Fish : 1 bowl ( 3 small pomfrets here)

Salt : to taste

Oil : 1 tblsp

Onion : 1

Tomato : 1

Coconut : 3/4 cup (optional)

Masala:

Green chilies : 3 - 4 (depends on the spice)

Fresh coriander : 1 cups

Pepper corns : 4

Cumin seeds : 1 tsp

Cinnamon : 1 inch

Cloves : 3

Garlic : 5 - 6 cloves

Ginger : 1 inch

Turmeric : 1/2 tsp

Tamarind : lemon size ball

Vinegar : 1 tblsp

Procedure:

Clean the fish and marinate it with salt.

Soak tamarind in water, extract the pulp and use it to grind the masala.

Then grind the coconut and extract the milk, keeping the first extract separately.

Heat a pot, put oil and sauté chopped onion and tomatoes, then add the ground masala to it.

Then add the second and third extract of the coconut and bring it to a boil.

When it boils add in the fish.

Let the fish cook, once it is done add the first extract of the coconut and bring it to a boil. Switch off and adjust the salt.

Recipe by : Linda Fernandes, Ponda-Goa.

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Vegetable caldin

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