Clean and wash the fish. Cut into small steaks, rub in salt and vinegar and set aside. Grind the spices. Extract a thick milk from the coconut (see intro). Add the ground spices to the coconut and pass through the blender again to extract a thin milk. Fry the onions and tomato in the oil, add the thin coconut milk. Bring to the boil and add the chillies, fish and thick coconut milk. Simmer until fish is cooked. Caldine is also prepared using hard boiled eggs or bhindi (okra/ladies fingers). Serve with plain boiled rice. From archives of rec.food.recipes Date: Tue, 31 Jan 1995 08:20:10 GMT From: email@example.com (Trevor Hall)
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|Serving Size: 1 Serving (1197g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1386 (76%)|
|Amt Per Serving||% DV|
|Total Fat 154g||205 %|
|Saturated Fat 119.9g||600 %|
|Monounsaturated Fat 18.3g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 0mg||0 %|
|Sodium 115.7mg||4 %|
|Potassium 2514.7mg||66 %|
|Total Carbohydrate 120.6g||35 %|
|Dietary Fiber 56.3g||225 %|
|Sugars, other 64.3g|
|Protein 22.5g||32 %|
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Calories per serving: 1814
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