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Easy prep
Dairy Free
Gluten Free

Goan Haddock Caldine

with Spinach & Herbed Rice

Cooking time

20 minutes




720 /serving

Traditional Goan caldine is a fragrant, soul-soothing coconut curry stew made with fresh fish. It’s ginger-infused, tangy, and aromatic, with creamy richness, and a light ocean-inspired undertone. Tonight’s version retains all these warm, delicate flavours in the form of an aromatic, velvety sauce spooned over pan-seared haddock fillets, alongside tender-crisp green beans and on a bed of herbed rice. It’s fall-apart tender, and comes together in just 20 minutes.

We will send you:

  • 2 Haddock fillets
  • 60g Baby spinach
  • 200g Trimmed green beans
  • 15ml Minced garlic
  • 15ml Ginger paste
  • 50g Diced onions
  • 14g Herb medley (parsley, mint, cilantro)
  • 165g White rice
  • 15ml Tamarind concentrate
  • 165ml Coconut milk
  • 15ml Tomato paste
  • 7g Goan caldine spice blend (turmeric, cumin, coriander, black pepper, kosher salt)

Contains: Fish, Sulphites

You will need:

Medium pot
Large pan
Large pan (non-stick if possible)
Salt & pepper
Total Fat
24 g
Saturated Fat
12 g
450 mg
Total Carbs
91 g
9 g
35 g
8 g
a picture
Cook the rice
In a medium pot, combine the rice, 1 ¼ cups of water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat, cover and let simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
a picture
Make the caldine
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Add the onions, garlic, ginger, tomato paste and ½ the spice blend. Cook, stirring frequently, 2 to 3 minutes, until the tomato paste has turned dark red. Add the tamarind, coconut milk, ¼ cup of water (double for 4 portions) and stir to combine. Simmer, stirring occasionally, 6 to 8 minutes, until thickened. Add the spinach and stir to wilt and combine.
a picture
Mise en place
While the caldine cooks, pick the mint leaves off the stems; finely chop the leaves. Finely chop the parsley and cilantro leaves and stems and combine with the mint.
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Cook the fish & green beans
While the caldine continues to cook, in a large pan (nonstick if possible), heat a drizzle of oil on medium-high. Add the green beans with 1 tbsp water (double for 4 portions) and cook, 2 to 3 minutes, stirring occasionally, partially covered. Thoroughly pat the haddock fillets* dry with paper towel and add to the pan. Season the haddock and green beans with the remaining spice blend and S&P. Cook, 2 to 3 minutes per side, until the fish is golden brown and cooked through and the green beans are crisp-tender. Carefully transfer to a plate and set aside in a warm spot.
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Finish & serve
To the pot of rice, add ½ the chopped herbs and stir to combine; season with S&P. Divide the rice between your plates and spoon over the caldine; top with the green beans and fish. Garnish with the remaining herbs. Bon appétit!

*Health Canada recommends cooking fish to a minimum internal temperature of 70°C.