Goanese Fish Caldine (Yellow Fish Curry)

Course : Curry
Serves: 1
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1/2 kilogram fleshy fish steaks -- (prawns may be substituted)
1 medium coconut
1/4 teaspoon cumin seeds
6 whole peppercorns
2 teaspoons coriander seeds
1 teaspoon ground turmeric
2 medium Onions -- sliced
1 medium tomato -- sliced
2 tablespoons oil
2 medium green chiles sliced lengthwise)
1 teaspoon salt and vinegar to taste

Preparation / Directions:

Clean and wash the fish. Cut into small steaks, rub in salt and vinegar and set aside. Grind the spices. Extract a thick milk from the coconut (see intro). Add the ground spices to the coconut and pass through the blender again to extract a thin milk. Fry the onions and tomato in the oil, add the thin coconut milk. Bring to the boil and add the chiles, fish and thick coconut milk. Simmer until fish is cooked. Caldine is also prepared using hard boiled eggs or bhindi (okra). Serve with plain boiled rice.

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