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A mild and comforting Goan fish curry, simmered in a creamy coconut milk base with a beautiful yellow hue from turmeric. This tangy and fragrant dish is perfect with steamed rice.
For 4 servings
Marinate the Fish
Prepare the Caldin Paste
Sauté the Base
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A mild and comforting Goan fish curry, simmered in a creamy coconut milk base with a beautiful yellow hue from turmeric. This tangy and fragrant dish is perfect with steamed rice.
This goan recipe takes 45 minutes to prepare and yields 4 servings. At 496.79 calories per serving with 29.67g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
Build the Gravy
Cook the Fish
Finish and Serve
Replace the fish with firm tofu, paneer, or vegetables like mushrooms, cauliflower, and green beans. Add them at the appropriate cooking times.
Substitute fish with 400g of cleaned and deveined prawns. Prawns cook much faster, so add them in the last 4-5 minutes of cooking.
Add diced pumpkin or bottle gourd (lauki) along with the onions to add extra nutrients and a subtle sweetness to the curry.
The fish in this curry is an excellent source of omega-3 fatty acids, which are crucial for brain health and reducing inflammation throughout the body.
This dish is packed with spices like turmeric (containing curcumin), ginger, and garlic, all of which are renowned for their powerful natural anti-inflammatory and antioxidant effects.
Coconut milk provides medium-chain triglycerides (MCTs), a type of saturated fat that is more easily digested and used for energy compared to other fats.
The combination of spices like cumin, coriander, and black pepper, along with the MCTs from coconut milk, can help give a gentle boost to your metabolism.
One serving of Goan Fish Caldin contains approximately 350-450 calories, depending on the type of fish and the fat content of the coconut milk used. This estimate does not include rice.
Yes, it can be a very healthy dish. It's rich in lean protein and omega-3 fatty acids from the fish. The use of coconut milk provides healthy fats, and spices like turmeric offer anti-inflammatory benefits. To make it healthier, use a moderate amount of coconut oil and pair it with brown rice.
Absolutely. If using frozen fish, make sure to thaw it completely in the refrigerator before marinating. Pat the fish dry with paper towels to remove excess moisture for the best texture.
Fish Caldin is a very mild, yellow curry with a coconut, turmeric, and coriander base, known for its subtle and comforting flavor. In contrast, Goan Fish Curry (Xacuti style) is typically red, spicier, and uses a more complex blend of roasted spices, including red chilies.
Coconut milk can curdle or 'split' if it's boiled at a high temperature, especially the thick, full-fat kind. Always add the thick coconut milk at the end on the lowest heat and warm it through gently without letting it boil.
Store leftover Goan Fish Caldin in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, avoiding the microwave which can make the fish rubbery.