Ingredients for the Juice:
1 fresh Coconut (scraped)
1 tsp. Cumin Seeds (Jeera)
10 peppercorns
2 tbsp. Coriander Seeds
3 flakes fresh Garlic
1 tsp. Turmeric pwd. (Haldi)
Walnut size ball of Tamarind
2 cups Warm Water
Ingredients for the Curry :
½ kg Pomfret (sliced & washed )
1 med. Onion (chopped finely)
1 fresh Tomato (chopped without skin)
2 tbsps. Vegetable Oil
1 inch Ginger (scraped & grated)
2 Green Chillies (slit)
A pinch of Sugar
Vinegar & Salt to taste
Method :
Blend all the ingredients for the juice in a masala grinder/blender with warm water.
Strain this lovely yellow masala paste using a sieve/strainer to obtain a nice thick caldinho juice & keep aside.
Next mix the residue with some more water & extract thinner juice.
Keep it aside for further use.
To prepare the Caldinho curry :
Heat a deep pan with vegetable oil & saute the chopped onions till soft.
Then add the chopped tomatoes, grated ginger & cook till tomatoes turn soft.
Add the second extraction thin juice; stir well & let it come to a boil.
Gently slide in the pomfret slices.
Let it come to a boil, then add the thick extract, slit chillies, a pinch of sugar & let it come to a boil.
Adjust salt & vinegar to taste.
Let it simmer & cook for a while.
Do not stir too much with a spoon or the fish will break.
Let the caldinho settle for a while.
Serve hot with steamed rice or with bread.
