GOAN PRAWN CALDINE WITH BOTTLE GOURD

CALDINE Curry

CALDINE curry is a popular Goan non-spicy (mild) yellow curry made with fish, prawns and vegetables like cauliflower, lady’s finger and bottle gourd.

I have served this Prawn Caldine with Spinach Bhaji, Koshimbir and steamed rice.

Ingredients

• ½ coconut, scraped (1 cup)
• ½–1 tbsp coriander seeds
• ¼ tbsp jeera seeds
• 10–12 black pepper
• 2 large garlic cloves
• ½ inch ginger
• ½ tsp turmeric
• 1 tsp tamarind paste
• ½ tsp rice
• 1 onion, chopped fine
• ½ tomato, deseeded and chopped
• 2–3 green chillies
• Ginger, sliced
• Vinegar
• Small piece of cinnamon
• 2–3 cloves
• Salt to taste
• 100–150 gms prawn
• 2–3 slices of bottle gourd

Instructions

1. Grind together coconut, coriander seeds, cumin seeds, black pepper, garlic, ginger, turmeric, green chilli, rice and tamarind to a very fine paste.

2. Strain to get smooth coconut milk. You can strain the mixture twice to get thick coconut milk and thin coconut milk.

3. Keep the CALDINE masala aside.
4. Discard the sieved coconut remainders.
5. Heat oil in a pan.
6. Add onions and fry until slightly golden.

7. Add green chillies and tomato.

8. Fry for a few minutes until tomatoes are softened.
9. Add the bottle gourd and fry for 1–2 minutes.
10. Add salt and a little turmeric.

11. Add thin coconut milk and cover and cook for a few minutes.

12. Add prawns and continue to cook.

13. Add thick coconut milk and just simmer for a minute or two.
14. Add salt and check seasoning.
15. Add vinegar and switch off the heat.
16. That’s it, your easy mild Prawn CALDINE is ready.
17. Enjoy over steamed rice.

SPICE LEVEL: 🌶