Fish caldine (yellow fish curry)

Yield: 1 Servings

Measure Ingredient
½ kilograms Fleshy fish steaks (prawns may be substituted)
1 Coconut
¼ teaspoon Cummin seeds
6 Peppercorns
2 teaspoons Coriander seeds
1 1-inch piece turmeric -or-
1 teaspoon Ground
2 Onions, sliced
1 Tomato , sliced
2 tablespoons Oil
2 Green chillies sliced lengthways (or more if desired)
Salt and vinegar to taste

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 Date: Tue, 31 Jan 1995 08:20:10 GMT From: trev@... (Trevor Hall)

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