Caldine curry is a mildly spicy, traditional Goan curry cooked with fish or shellfish. It can of course also be substituted with vegetables. The light flavours and thin curry however blend in all too perfectly with light fish like Pomfret or prawns. I first tried this curry at a small shack in not Goa, but Pune. The place was called Cafe Goa and it was probably my best find in the city. Our server had suggested the Pomfret Caldine curry to us and we literally licked our plates clean.
So it was a small wonder that I was hell-bent on re-visiting this hidden gem on my second visit to the city. But unfortunately the only day I had free was also their weekly off. And had been reminiscing of this gorgeous curry for quite some time now. Pretty easy to replicate at home, with prawns. You can also replace the prawns with steamed vegetables since the curry is quite mild, no alterations would be required.
Read all about Cafe Goa.
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Ingredients for Caldine curry – serves 2-3 people
- Prawns – 12-15, medium-sized, de-veined (I recently ordered from o-fish and was really liked the produce)
- Coconut – 1 cup, chopped
- Turmeric – 1 tsp
- Cumin seeds – 1/2 tsp
- Coriander powder – 3/4 tsp
- Ginger – 1/2 inch, roughly chopped
- Garlic cloves – 3, roughly chopped
- Green chilli – 2, small, de-seeded
- Onion – 1/2 cup, chopped
- Tomato – 1/4 cup, chopped
- Tamarind pulp – 1/4 cup
- Coconut oil – 1 tbsp
- Salt – to taste
Method
We will start by making the basic masala paste that will also be the base curry.
- Add the chopped coconut, 1 green chili, turmeric, cumin seeds and coriander powder, ginger, and garlic in a blender. Add 1 cup of water and pulse. The process is exactly that of making coconut milk at home. Strain through a fine sieve. Use a spatula to squeeze out the maximum from the coconut spice mix. This is the first, thick coconut milk.
- Add 1-1/4 cup of water this time and pulse again for 2-3 minutes.
- Sieve this mixture again using a spatula to really press out the milk making sure you leave nothing behind. This becomes your thin, second milk. Discard the coconut and spice remains.
- Heat coconut oil in a pan, add onions and saute till transparent. Add the tomatoes and remain green chili to the pan and cook on medium-low heat for 3-4 minutes until the tomatoes become soft.
- Add the prawns and cook on each side for not more than 20 seconds on low heat. Prawns cook very quickly and you do not want to overcook them.
- Pour the second milk to the pan and tamarind pulp, season with salt and bring to a boil. Cook on medium heat for about 5 minutes.
- Turn off the heat and add the first milk. Cover and let it stand for 5 minutes.
Best enjoyed with rice. If you want a thicker gravy, use 1 tbsp cornflour diluted in 1/4 cup water.
Prawn Caldine Curry
Materials
- 12-15 nos Prawns medium-sized, de-veined
- 1 cup Coconut chopped
- 1 tsp Turmeric powder
- ½ tsp Cumin seeds
- ¾ tsp Coriander powder
- 2 Green chillies small, de-seeded
- ½ inch Ginger roughly chopped
- 3 Garlic cloves
- ½ cup Onion chopped
- ¼ cup Tomato chopped
- ¼ cup Tamarind pulp
- 1 tbsp Coconut oil estra virgin
- Salt To taste
Instructions
- Add the chopped coconut, 1 green chili, turmeric, cumin seeds and coriander powder, ginger, and garlic in a blender. Add 1 cup of water and pulse. The process is exactly that of making coconut milk at home. Strain through a fine sieve. Use a spatula to squeeze out the maximum from the coconut spice mix. This is the first, thick coconut milk.
- Add 1-1/4 cup of water this time and pulse again for 2-3 minutes.
- Sieve this mixture again using a spatula to really press out the milk making sure you leave nothing behind. This becomes your thin, second milk. Discard the coconut and spice remains.
- Heat coconut oil in a pan, add onions and saute till transparent. Add the tomatoes and remain green chili to the pan and cook on medium-low heat for 3-4 minutes until the tomatoes become soft.
- Add the prawns and cook on each side for not more than 20 seconds on low heat. Prawns cook very quickly and you do not want to overcook them.
- Pour the second milk to the pan and tamarind pulp, season with salt, and bring to a boil. Cook on medium heat for about 5 minutes.
- Turn off the heat and add the first milk. Cover and let it stand for 5 minutes before serving.
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