Aye, Bhau! Goan Prawn Caldine: A Luscious Curry from the Konkan Coast!

Namaste and Bom Jevaan, my foodie friends! Chef Curry Do’pyaza here, back with a dish that’ll transport you straight to the sun-kissed beaches of Goa! We’re diving into the creamy, dreamy world of Goan Prawn Caldine, a curry so good, it’ll make you want to do a little jig!

This vibrant dish is a staple in Goan households, especially during festive times like Christmas, Easter, and even family celebrations. Imagine the cool sea breeze, the scent of spices wafting through the air, and a big pot of Caldine simmering away – pure bliss, I tell you!

A Pinch of History, A Dash of Spice

Caldine’s history is as intriguing as its flavor. It’s believed to have Portuguese influences, blended beautifully with local Goan spices and ingredients. Think of it as a culinary love story between East and West, resulting in a truly unique and unforgettable dish. It is the ultimate seafood dish, so light and flavourful!

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Ingredients:

Jhinga (Prawns): 500 grams, cleaned and deveined. Use fresh, plump prawns for the best flavour.
Pyaaz (Onions): 2 medium, finely chopped. Red or white onions work equally well.
Tamatar (Tomatoes): 2 medium, finely chopped. Ripe and juicy tomatoes are key!
Hari Mirch (Green Chillies): 2-3, slit lengthwise (adjust to your spice preference).
Adrak-Lahsun Paste (Ginger-Garlic Paste): 1 tablespoon. Freshly made is always best!
Haldi Powder (Turmeric Powder): 1/2 teaspoon. For that beautiful golden hue.
Dhania Powder (Coriander Powder): 1 teaspoon. Adds a lovely earthy note.
Jeera Powder (Cumin Powder): 1/2 teaspoon. For a warm, smoky flavour.
Garam Masala: 1/4 teaspoon. A pinch of magic!
Nariyal Ka Doodh (Coconut Milk): 1 can (400ml), full-fat. The heart and soul of Caldine!
Tel (Oil): 2 tablespoons. Any neutral cooking oil will do.
Hara Dhania (Fresh Coriander Leaves): For garnish, chopped.
Namak (Salt): To taste.
Nimbu Ka Ras (Lime Juice): 1 tablespoon. Adds a zesty kick.

Instructions:

The Base: Heat oil in a kadai or a deep pan over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. Patience is key, my friends!
Spice It Up: Add the ginger-garlic paste and green chillies. Sauté for a minute until the raw smell disappears.
Tomato Tango: Add the chopped tomatoes and cook until they soften and become mushy. This usually takes about 5-7 minutes.
Powder Power: Add the turmeric powder, coriander powder, cumin powder, and garam masala. Sauté for another minute, stirring constantly to prevent burning.
Coconutty Goodness: Pour in the coconut milk and bring the mixture to a gentle simmer. Season with salt to taste.
Prawn Party: Gently add the prawns to the simmering gravy. Cook for about 5-7 minutes, or until the prawns turn pink and are cooked through. Be careful not to overcook them, or they’ll become rubbery.
Finishing Touch: Stir in the lime juice and garnish with fresh coriander leaves.
Serve Hot: Serve your delicious Goan Prawn Caldine hot with rice or roti.

Chef Curry’s Top Tips:

Fresh is Best: Use the freshest prawns you can find for the most authentic flavour.
Don’t Overcook: Overcooked prawns are a culinary tragedy! Keep a close eye on them.
Spice it Your Way: Adjust the amount of green chillies to suit your spice tolerance.
Coconut Milk Matters: Full-fat coconut milk is essential for the creamy texture and rich flavour of Caldine.

Caldine, Your Way: Cooking Medium Variations

Gas Stove/Induction: Follow the recipe as is in a kadai or deep pan.
Pressure Cooker: Not recommended, as the delicate prawns can overcook easily.
Oven: Not traditionally cooked in the oven.
Microwave: Not recommended.
Air Fryer: Not recommended.
Slow Cooker/Crockpot: While not traditional, you could adapt this. Sauté the onions and spices on the stovetop, then transfer everything to the slow cooker. Add the coconut milk and cook on low for 2-3 hours. Add the prawns in the last 30 minutes of cooking.

Nutritional Information (Approximate per serving):

Calories: 350-400
Protein: 25-30g
Fat: 20-25g
Carbohydrates: 15-20g

Note: These values are estimates and may vary depending on the specific ingredients used.

Serving Suggestions:

Steamed Rice: The classic pairing!
Jeera Rice: Adds a lovely aromatic touch.
Roti/Naan: Perfect for mopping up that delicious gravy.
A side of Kachumber Salad: A refreshing contrast to the rich curry.

Time to Cook, My Friends!

So there you have it – my recipe for Goan Prawn Caldine! It is a flavorful, aromatic, and incredibly satisfying dish that’s sure to impress your family and friends. Now go forth, experiment, and create your own Caldine masterpiece! I cannot wait to hear what you think!

Try this recipe at home and share the joy with your loved ones!