I remember that when my boys were very small, it never crossed my mind that they couldn’t eat spicy food. In fact I used to wonder why my eldest had a problem eating food. My 2nd son had a good appetite from his infant days. My brother as an infant loved Caldine. He continued loving it so much that every birthday this was his much demanded dish along with Arroz(our Goan Pulav). Now my children love caldine too. Sharing my mum’s recipe for caldine.
1 full coconut
1 tsp cumin
3 garlic cloves
1 tsp turmeric powder
Warm water as required
Fish cleaned, washed and salted 1/2 an hour before preparing curry
1 onion finely chopped
3 green chillies cut lengthwise
Strainer for staining the juice
1 tbs. Vinegar
1 tsp salt (As required)
1 tbs rice flour made into thin paste with 2 tbs. Of water
3 tbs Oil (as required)
In a mixer add coconut, cumin, garlic, tumeric powder and warm water to facilitate grinding into paste. Grind the coconut mixture and in a strainer remove the ground masala and squeeze the masala. A nice thick juice is released. Keep this thick coconut milk bowl aside.
Now add the squeezed coconut mix back into the mixer along with water to facilitate grinding it again. Squeeze the juice into another bowl and repeat the process twice more. This is thin coconut milk.
Now in a non-stick vessel add oil and light the gas stove. Add the chopped onion, green chillies and saute till the onions become translucent. Then add the thin coconut milk and saute well for around 5 minutes. You will see oil floating. Now add the fish. Do not use the spoon or the fish will break. Swirl the vessel. Let it cool covered for 3 minutes. Now add the thick coconut milk and swirl the vessel again. Add the vinegar, salt and rice paste. Switch off immediately. Enjoy your caldine fish curry with rice or with chapattis.
Note : Photo edited on 27/01/2018