Recipe - Fish Caldine (Yellow Fish Curry)

One half kg Fleshy fish steaks (prawns
may be substituted)
1 Coconut
One fourth teaspoon Cummin seeds
6 Peppercorns
2 teaspoon Coriander seeds
1 1inch piece turmeric or
1 teaspoon Ground
2 Onions, cut or sliced up
1 Tomato , cut or sliced up
2 tablespoon Oil
2 Green chillies cut or sliced up
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 rec.food.recipes

Date: Tue, 31 Jan 1995 08:20:10 GMT

From: trev@wg.icl.co.uk (Trevor Hall)