Monday, 19 September 2016
Caldine Fish Curry #sikandalouscuisine
Calcine curry is a mild and flavoursome curly from Goa . There are many versions to this - here I share with you the Hindu Calcine Curry as given to Tanveer Kawatra and me by the famous Vinayak Restaurant in Vagator , Goa . The curry it's is mild , but that's for you to adjust to taste , and this goes great with fish . chicken and prawns as it does with vegetables.
Caldine Curry Paste:
1 Measuring Cup Coriander Greens - The recipe uses mainly leaves , I added stems too as thats where flavours are.
1/2 Coconut Grated.
10-12 Mint Leaves.
4-6 Green Chilies - I added 8.
1 Heaped Teaspoon Roasted Coriander Seeds.
1 Teaspoon Jeera .
4-6 Cloves Garlic.
1 Tablespoon Concentrate Imli.
1 Teaspoon Haldi Powder.
On a sil butta / grinder make a paste of the above.Heat oil , take one onion chopped , saute , add additional minced garlic 1 teaspoon , when onions soften add the caldine paste and cook gently till you see some oil.Your paste is ready and can be kept in the fridge for a week or so.
Caldine Fish Curry.
200 Grams Fish - Cubed and lightly apply haldi , leave aside for 10 minutes.
4 Tablespoons Caldine Paste ( adjust ).
Heat oil , add whole green chilies ( optional ) , sauté the fish for one minute , then add in caldine paste.
Gently cook for another minute , gradually add in water/coconut milk to get the desired amount of curry.
Enjoy with red Goan rice !
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