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Prawn caldine recipe

Prawn Caldine Recipe

Prawn Caldine (also spelled Kaldan or Caldeen) is a mild, flavorful Goan curry made with prawns simmered in a delicate coconut-based gravy. It's seasoned with warm spices, tangy tamarind, and fresh herbs.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Course: Main Course
Cuisine: Indian
Keyword: Prawn caldine
Servings: 4
Author: Chef Yogi

Ingredients

Caldine masala

  • 1 cup fresh grated coconut
  • 8-10 no garlic cloves peeled
  • 1 inch piece of ginger sliced
  • 30 g fresh coriander leaves cilantro
  • 2 no green chilies
  • 1 tsp turmeric powder
  • 1/2 tsp black peppercorns
  • 3-4 no green cardamom pods
  • 1 inch cinnamon stick
  • 1 tbsp raw rice
  • 1/2 cup water
  • 1/2 tsp salt

Prawn Caldine

  • 3 tbsp neutral cooking oil sunflower or vegetable oil
  • 1 no large onion finely chopped
  • 2 no green chilies slit
  • 1 no medium tomato diced
  • 450 g prawns cleaned and deveined
  • 1/2 tsp turmeric powder
  • 1 tsp salt adjust to taste
  • 1/2 tsp sugar
  • 20 g tamarind pulp from about 2 lemon-sized pieces of tamarind, soaked
  • 2 cups water

Instructions

  • Grind grated coconut, garlic, ginger, coriander leaves, green chilies, turmeric powder, black peppercorns, cardamom, cinnamon, and raw rice with 1/2 cup water into a smooth paste. The caldine masala paste is now ready to use in your favorite curry or other recipes.
    Grinding coconut paste
  • Soak tamarind in 1/4 cup warm water for 20 minutes. Squeeze and extract the pulp, discard solids.
    Straining tamarind pulp
  • Heat oil in a heavy-bottomed pan over medium heat.
    Heating oil pan
  • Sauté the chopped onions and slit green chilies until translucent (about 4–5 minutes).
    Sautéing onions chilies
  • Add the diced tomato and cook until soft and pulpy (about 3–4 minutes).
    Cooking diced tomatoes
  • Add cleaned prawns, turmeric powder, and salt. Stir-fry for 5–7 minutes until prawns begin to turn pink.Remove prawns and keep aside in a bowl.
    Stir-frying prawns
  • Add the ground masala paste to the same pan. Cook for 10–15 minutes on medium heat, stirring occasionally, until the masala thickens and oil begins to separate.
    Cooking masala paste
  • Return the prawns to the pan and gently mix to coat.
    Mixing prawns masala
  • Stir in tamarind pulp and sugar. Mix well.
    Adding tamarind sugar
  • Simmer on low heat for 3–5 minutes until prawns are cooked through and the curry is aromatic. Prawns should be pink and opaque.
    Simmering prawn curry
  • Serve hot with steamed rice or Goan sannas (steamed rice cakes). Garnish with a few coriander leaves if desired.
    Serving prawn curry
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