Goan Pomfret Caldin - By Chef Lallan Kumar

Goan Caldin is a popular coconut-based curry from the coastal state of Goa in India. It is made with fish or prawns, and has a mild, slightly sweet and sour taste.

Goan Caldin is a good source of protein and healthy fats from fish and coconut milk. It also contains essential vitamins and minerals from the spices and vegetables used in the recipe. 

Ingredients:

- Pomfret: 1/2 kg

- Fresh Coconut: 250 gm

- Coriander Seed: 20 gm

- Cumin Seed: 15 gm

- Tamarind Pulp: 40 gm

- Sugar: 5 gm

- Turmeric Powder: 20 gm

- Vinegar (Goan): 60 ml

- Coconut Milk: 50 ml

- Ginger Slice: 2 gm

- Green Chilli: 15 gm

- Black Pepper: 5 gm

- Onion: 25 gm

- Tomato: 25 gm

- Oil: 10 ml

Method:

1. Clean and wash the pomfret, cut it into pieces, and marinate with salt and turmeric. Keep aside.

2. In a mixer, add fresh coconut and spices; blend with vinegar to extract thin and thick milk. Keep aside.

3. Heat oil in a pan over medium heat. Add onions, green chillies, ginger slice, and sauté until the onions turn translucent.

4. Add tomatoes and cook until they are soft and mushy.

5. Add turmeric powder, thin milk, and stir for a minute.

6. Add tamarind paste and salt, mix well.

7. Add thick milk and stir for a minute.

8. Add the pomfret, and stir gently to coat with the masala.

9. Reduce heat, cover the pan, and let it simmer for about 10 minutes or until the fish is cooked.

10. Add fresh coconut milk and stir gently. Let it simmer for another 2-3 minutes.

11. Turn off the heat and garnish with fresh coriander leaves.

12. Serve hot with rice or bread.