| 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 |
t |
Cummin seeds |
| 6 |
|
Peppercorns |
| 2 |
t |
Coriander seeds |
| 1 |
|
1-inch piece turmeric -or- |
| 1 |
t |
Ground |
| 2 |
|
Onions, sliced |
| 1 |
|
Tomato, sliced |
| 2 |
T |
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:
trev@wg.icl.co.uk (Trevor Hall)
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