Goan Coconut Curry Cooking Kit

Delicately spiced seafood poached in a light and fragrant coconut sauce. Delightful with white fish and prawns.



Goan Coconut Curry or ‘Caldine’ is a much loved traditional seafood dish from the coastal state of Goa. It is made by poaching marinated prawns or fish in delicately spiced coconut milk. The secret ingredient that lifts this dish into the truly delightful category is tamarind powder which adds a delightful tang to the flavour profile. 

This single pot dish is the perfect weeknight dish. It comes together quickly as the ingredients are added into the one pot in stages. It is also very versatile and can be easily adapted to use veggies like beans and cauliflower, or other protein like boiled eggs or chicken.

Serves: 4-6

Prep: 10 mins

Cooking Time:20 mins

Spice: 1 of 3

Use cauliflower, crunchy green beans and sugar snap peas for a delicious vegan version. Full recipe inside.

How to cook

1. Marinate fish in Marinade Spices for an hour 

2. Fry the fish 

3. Make sauce with coconut milk, onion, tomato, coconut cream, adding the Spice Blends in stages followed by the Tamarind and a little sugar.

4. Poach fried fish into sauce, simmer and serve 

Just Add

800gm fish cutlets (King Fish, Spanish Mackerel or any firm white fish cut in 5 - 6 cm pieces) or 600gm peeled prawns, 400ml Coconut Milk, 200ml Coconut Cream, 3 tablespoons Cooking Oil, 1 medium Onion, 1 medium Tomato, Green chillies (optional), 1 teaspoon sugar, salt to taste

Gluten and nut free

No Nasties

Australian Made

Vegan friendly

Great for freezing

“It had a lovely complex flavour with the coconut. The spices were very fresh and added to the flavor of the prawns. I really liked the smell and the flavor. It was rich and creamy and had plenty of sauce.”

- Carina

“Loved the flavour. It was delicate and fragrant and went very well with fish. The consistency of the sauce was great. We all loved the finished product.”

- Stephen

“It was amazing. I've never cooked with tamarind before. Creamy, aromatic full of flavour and a mild tingle of spice.”

- Jules

Inside the Kit

1. Marinade spices

2. Sauce Spice Blend 1

3. Sauce Spice Blend 2

4. Powdered Tamarind

+ easy, step by step recipe


Coriander seeds, tamarind, garlic cloves, turmeric, red chilli, cumin seeds, ginger, cloves and peppercorn.

Cooking Tips

Make the most of your kits

1. Serve hot with steamed Basmati rice.

2. Remove from the heat when mixing the coconut
cream into the sauce right at the end.

3. Prefer it spicy? Add some freshly chopped
green chillies into the sauce

Customer Reviews

Based on 4 reviews Write a review