Photo by Leslie KellyCatejan grew up cooking at his mother’s restaurant in Goa.This dish is a family favorite from Catejan Mendonz, the chef/owner/janitor at Saffron Spice in Pike Place Market. (In between Read All About It and Daily Dozen.) Read part one and part two of this week’s Grillaxin to learn more.Fish Caldin

1 lb headless raw prawns or Red Snapper fillet1 tsp turmeric powder1 tsp black peppercorns1 tbsp coriander seeds1 tsp cumin seeds2 tbsp white poppy seeds or ground almonds4 tbsp groundnut oil1 onion, finely chopped3 garlic cloves, cut in slivers1 tbsp root ginger, finely chopped14 fl oz coconut milk4 tbsp tamarind water5 fl oz water3-5 mild green chillies, seeded and cut in log thin shreds2 tbsp chopped coriandersalt to tastePhoto by Leslie KellyCatejan grinds his own spices for his intensely flavored curries.Peel the prawns. Mix the prawns half a tsp of salt and leave for 5 minutes.If using red Snapper, season the fillet with salt, pepper and pan fry for 2-3 mins. This will prevent the fillet from breaking apart in the curry.Mix together turmeric, peppercorns, coriander seeds, cumin seeds and white poppy seeds and grind to a fine powder using a spice grinder.Heat the oil in a medium sized pan. Add the onion, garlic and ginger and fry gently till they turn golden brown.Stir in the ground spices and fry for 2 minutes.Add the ground almonds or poppy seeds (if using) plus the coconut milk, tamarind water, three-fourth of the chillies and salt.Bring to a simmer and cook for 5 minutes.Add the prawns/fish and simmer for 3-4 minutes only taking care not to overcook.Stir in the rest of the sliced chillies and the coriander. Serve with Basmati or any long grain rice.