Pomfret Caldinho


The original Caldinho  is made with any fleshy fish. It is a lovely yellow non spicy Goan curry. It is simple & very delicious. Whenever I prepare this curry, my family loves it.  I am happy to share this recipe with you my dear friends & visitors of my blog .. J

Ingredients for the Juice
  • 1 fresh Coconut (scraped)
  • 1 tsp. Cumin Seeds (Jeera)
  • 10 peppercorns
  • 2 tbsp. Coriander Seeds
  • 3 flakes fresh Garlic
  • 1 tsp. Turmeric pwd. (Haldi)
  • Walnut size ball of Tamarind
  • 2 cups Warm Water

Ingredients for the Curry :
  • ½ kg Pomfret (sliced & washed )
  • 1 med. Onion (chopped finely)
  • 1 fresh Tomato (chopped without skin)
  • 2 tbsps. Vegetable Oil
  • 1 inch Ginger (scraped & grated)
  • 2 Green Chillies (slit)
  • A pinch of Sugar
  • Vinegar & Salt to taste

Method :
Blend all the ingredients for the juice in a masala grinder/blender with warm water.
Strain this lovely yellow masala paste using a sieve/strainer to obtain a nice thick caldinho juice & keep aside.
Next  mix the residue with some more water & extract thinner juice.
Keep it aside for further use.
To prepare the Caldinho curry :
Heat a deep pan with vegetable oil & saute the chopped onions till soft.
Then add the chopped tomatoes, grated ginger & cook till tomatoes turn soft.
Add the second extraction thin juice; stir well & let it come to a boil.
Gently slide in the pomfret slices.
Let it come to a boil, then add the thick extract, slit chillies, a pinch of sugar & let it come to a boil.
Adjust salt & vinegar to taste.
Let it simmer & cook for a while.
Do not stir too much with a spoon or the fish will break.
Let the caldinho settle for a while.

Serve hot with steamed rice or with bread.

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1 Comment

  1. Hi Hilda Mascarenhas, thanks for sharing yr caldinho & fish promphet curry. I tried it was so good never had before. Our parish priest Fr. Malcolm D'Souza enjoyed & he said to convey his thanks & God Bless U.

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