Allergens in Fish Caldine: fish.
Ingredients
Quantities for 4.
- 600g firm steaks such as kingfish or pomfret Fish
- 1.5 cups grated fresh Coconut
- 1.5 tsp Turmericcaldine is a yellow curry; do not be shy with it
- 1 tsp Cumin Seeds
- 2 tsp Coriander Powder
- 1/2 tsp Black Pepper
- 5, slit lengthways Green Chillithe only heat in the dish
- 1 large, finely sliced Onion
- 4 cloves, sliced Garlic
- 2cm, julienned Ginger
- 2 tsp Vinegaror the juice of half a lemon
- 3 tbsp Coconut Oil
- 2 tbsp, chopped Coriander Leavesoptional
- to taste Salt
Cookware
stovetop, blender
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Rub the fish with 1/2 tsp turmeric and salt and leave 20 minutes, then pat dry.
- Caldine is the mild curry of the Goan Catholic table, the one made when there are children or convalescents eating. Slit green chillies give perfume without heat, so leave them whole.
- Grind the coconut with warm water, not cold. It extracts more thickly.
Method
- Grind 1 cup of the coconut with the cumin, coriander powder, pepper and 150ml warm water to a very smooth paste. Strain if your blender is not powerful.
- Grind the remaining coconut with 250ml warm water and set this thinner second extraction aside separately.Keeping the two extractions apart is the whole technique: the thin one cooks the fish, the thick one finishes the curry.
- Heat the coconut oil in a wide pan and fry the onion 6 minutes until soft and just turning gold at the edges.
- Add the garlic, ginger and slit green chillies and cook 2 minutes until fragrant.
- Stir in the turmeric off the heat for 20 seconds so it blooms without burning, then return the pan to a low flame.Turmeric burns fast and turns bitter and dusty. Off the heat is the safe way.
- Pour in the thin coconut extraction, season with salt and simmer 8 minutes until slightly reduced.
- Lower the fish in one layer, cover and cook 6-7 minutes, spooning gravy over it, until the flesh flakes at the thickest point.
- Pour in the thick coconut paste and warm it through 3 minutes without letting it boil.A boil at this stage splits the coconut and leaves a grainy, oily curry.
- Take off the heat, stir in the vinegar, and rest 10 minutes. Finish with coriander leaves and serve with plain rice.
Safe temperatures: Fish is done at 63°C / 145°F, or when it turns opaque and flakes easily. Reheat leftovers to 74°C / 165°F. FoodSafety.gov
Storage
Keeps 2 days refrigerated. Reheat over low heat only until steaming. Boiling splits the coconut. Do not freeze.
Nutrition Good estimate
One serving of Fish Caldine (251 g) is about 391 calories, or 156 calories per 100 g.
High protein: 33 g a serving, 34% of the calories
| Per serving251 g | Per 100 g | |
|---|---|---|
| Calories | 391 kcal | 156 kcal |
| Protein | 32.8 g | 13 g |
| Carbohydrate | 12.1 g | 5 g |
| of which sugars | 3.9 g | 2 g |
| Fibre | 4.6 g | 2 g |
| Fat | 23.8 g | 10 g |
| of which saturated | 17.9 g | 7 g |
| of which unsaturated | 3.6 g | 1 g |
Ingredients given to taste count as zero, so the real figures run a little higher. Estimated from raw ingredients using USDA FoodData Central.
More like this: Gluten-free Indian recipes · Dairy-free Indian recipes · Goan recipes
Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.