Goan Fish Curry Recipe | Authentic Indian Coconut Curry You’ll Love

Join Radhika as she brings Goan coastal cuisine to your kitchen by making Fish Caldin - an iconic curry with Portuguese roots and a unique blend of Indian flavours. Discover how to balance coconut milk, tamarind, fresh tomato, caramelised onion, and a mix of hand-ground spices for a mild, creamy curry with just enough warmth. Radhika explains the step-by-step process, reveals her chef’s tips for the best texture and flavor, and shares fascinating Goan food history, including why this curry is a perfect bridge between European stew and Indian curry.

Get practical advice on using coconut oil, prepping onions and tomatoes, dissolving spices for a smooth masala, and cooking your choice of firm white fish to perfection. This dish is family-friendly and deeply aromatic - delicious with rice, pav, or just on its own. Explore more culinary history in Radhika’s cookbook, Flavours Without Borders.

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Chapters:
00:00 – What is Fish Caldine? Goa’s Culinary Crossroads
00:27 – Starting with Coconut Oil & Sautéing Onions
02:08 – Portuguese Influence: Chillies, Vinegar, and Bread
03:30 – Caramelizing Onions & Adding Garlic/Chillies
04:59 – Tomatoes & Making the Gravy Base
06:30 – Blending and Cooking the Gravy
08:28 – Layering Spices: Turmeric, Coriander, Cumin, Pepper
10:42 – Adding Coconut Milk for Creaminess
12:01 – Tamarind for Tang: Souring and Balancing
13:51 – Fish Prep & Cooking in the Sauce
14:56 – Plating Up: Garnish and Serving Suggestions
15:20 – Taking Indian Curry to European Stew
15:47 – Outro & Subscribe for More Global Recipes