Hey guys this is me Varun Inamdar and welcome to "Get Curried".
Well today's recipe...
is one of my favorites.
Well this one is a recipe that I picked up when I was in school.
I learnt this recipe from my school teacher.
Well all of you know by now that I had this, strange habit of
writing down recipes even in notebooks the back of my notebooks,
also had recipes written down.
Well this one is dedicated to my teacher Mrs. Braganza.
And the recipe is "Pomfret Caldine."
Let's begin.
This curry of Caldine of course well I'm making it with Pomfret
You can substitute Pomfret with any fish of your choice.
Pomfret can be especially substituted with Prawn that makes it a Prawn Caldine.
If you want to make it vegetarian by all means you can add in Potatoes
You can add in Beans, Carrrots, Peas and, personalize it completely.
Well this recipe, has roots in Portuguese, Portuguese cuisine and this is known
as "Pomfret Caldinho"
Also, "Peixe Aamarino Carel" so remember that.
The basis of this curry is to make a yellow paste and that paste is
is made with Coconut.
Now, this can be made 2 types or 2 ways, one is you make a small portion
of the paste, and right towards the end you add in Coconut cream.
This is something that I'm doing today, now this one of the methods.
The 2nd method is to make, a larger quantity of the yellow paste,
and extract Milk out of it.
Now this Milk forms the basis of the curry and you kind of reduce it
And that makes a wonderful, "Pomfret Caldeen Curry."
Let's head to the kitchen, and check, how to make the paste.
To make this paste the first thing that I'm going to use is of course
Freshly grated Coconut.
To this let's add in some Green Chillies.
And along with this, some Tamarind.
Some Coriander seeds.
Cumin seeds.
And cloves of Garlic.
Followed by, some Black Peppercorn
and a touch of Sugar.
Along with this I'm also going to add in Turmeric powder.
And with the help of Goan Vinegar we are going to grind this into a smooth paste.
Let's have a quick check.
Okay now that the Chutney is done and ready we need to extract
Coconut milk out of this.
so all you do is pass this through a sieve.
Once that is done we grind it similarly adding one cup of Water each time
and you grind it, for a total of 3 times.
So first time one cup, second time, one cup and third time, the third cup.
so that makes it three cups of Water and three times ground paste.
To this let's start adding in Water.
Let's add in 1 cup at a time.
Time to strain this entire mixture.
Now this is the last batch, of the extraction process.
Let's press this nicely.
And try to extract, every last drop, of the Coconut extract.
With this your Coconut extract, is done and ready.
While the extract is ready, let's start marinating the Fish.
I'm going to add in, the remaining amount of Turmeric powder.
And along with this Salt.
Now the style of making this curry is very unusual.
You are not going to begin with Oil you are going to begin with Onions
in a pot.
Now that, gets a little squeezed that gets a little squashed
along with a little bit of Salt.
Once that happens you add in the Oil and then light the flame.
Now I'm using earthen pot to make this recipe and this one is especially sent
to me from Kerala by this friend of mine and her name is Priya Deepak.
so thank her for this.
In the cold vessel, let's begin with sliced Onions
and to this I'm going to add in, Salt.
Let's mash all this well.
And once the Onions release some, moisture, we are going to add in, Oil.
Now we light the flame.
And saute the Onions.
Till they are, faintly translucent.
Time to add in
julienne of Ginger.
And along with this Chopped Tomatoes.
Stir this well.
Once the Tomatoes get cooked we'll be adding in, the Coconut extract.
Stir this well, and pour this in.
Stir this well, and allow this to cook on medium to high flame
for at least 7-8 minutes.
2-3 things will happen it will start reducing it will start thickening
and it will start developing its flavour which is very unique.
Time to add in the Fish, and cook the fish till you get the most perfect doneness.
And this curry goes amazingly well not just with Rice but also with Pav. (Bread)
Once the curry boils lets add in some Coconut cream.
A quick stir.
Once this is done, we quickly check for Salt.
And add in the marinated pieces of Fish.
We stir this gently, and allow the Fish, to poach for at least 7-8 minutes.
With this our Pomfret Caldeen recipe is done and ready.
On that note do not forget to like, share and subscribe to "Get Curried".
And let's thank my teacher Mrs. Braganza for this amazing recipe.