Name: Fish Caldine (Yellow Fish Curry)
Ingredients: 1/2 kg Fleshy fish steaks (prawns may be substituted); 1 Coconut; 1/4 ts Cummin seeds; 6 Peppercorns; 2 ts Coriander seeds; 1 1-inch piece turmeric -or-; 1 ts Ground; 2 Onions, sliced; 1 Tomato , sliced; 2 tb Oil; 2 Green chillies sliced lengthways (or more if desired); Salt and vinegar to taste

Jonathan Edwards is described as a husband and father whose care and oversight of his family was thoroughly spiritual. He took seriously anything that troubled his children, and would save the evening hours to be spent in prayer and close fellowship with his family. Primarily concerned for the condition of their souls, Edwards taught each of his children to earnestly seek salvation, “to have God our friend, and to be united to Christ.”

Kim Kistler

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains	Goan	Goanese	1	Servings

INGREDIENTS

1/2	kg	Fleshy fish steaks (prawns may be substituted)
1		Coconut
1/4	ts	Cummin seeds
6		Peppercorns
2	ts	Coriander seeds
1		1-inch piece turmeric -or-
1	ts	Ground
2		Onions, sliced
1		Tomato , sliced
2	tb	Oil
2		Green chillies sliced lengthways (or more if desired)
		Salt and vinegar to taste

INSTRUCTIONS

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 chillies, fish and
thick coconut milk. Simmer until fish is cooked.
Caldine is also prepared using hard boiled eggs or bhindi (okra/ladies
fingers).
Serve with plain boiled rice.
From archives of rec.food.recipes
Date: Tue, 31 Jan 1995 08:20:10 GMT
From: [email protected] (Trevor Hall)

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