Making this recipe of Caldinha de Peixe (fish) made me remember my dad. He loved this curry for the subtle sweet flavors and less heat. He also loved any kind of fish as he grew up on a beautiful small island and had access to fresh seafood all the time. In Goa the fish used to make this recipe are pomfret, king fish, prawns or pumpkin. Since tilapia is more readily available in the stores I used it. Caldinha is a popular dish made for feast celebrations.
I have seen a variation of recipes online some with vinegar, tomatoes and ginger. I am sharing with you our household recipe that I remember that does not include the above. On a side note when vinegar was suggested there was a mention of the coconut milk cuddling. My suggestion is to skip it as the required sourness is achieved by adding tamarind.
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