Savour your Senses with this Prawn Caldine Goan Recipe

Talk of seafood, and here is one among the coastal dishes of Goa that will give you the best of Indian coastal palatable. Get hold of the best processor & exporter of seafood in India to make quality caldine. An Indian curry is a must for all the foodies out there who want a flavorsome aromatic dish.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Serves: 4 adults

Ingredients required:

  • Shrimps/Prawns – 200 grams, from the best seafood exporters.
  • Bottle gourd – 275 grams. Alternatively, cauliflower florets or pumpkin cubes can be used as well.

For the masala paste – 

  • Coconut – 1 cup, freshly grated
  • Coriander seeds – 1 tbsp
  • Cumin seeds – 1/2 tsp
  • Peppercorns – 10
  • Cloves – 3
  • Turmeric powder – 3 to 4 tsp
  • Green chilies – 2 to 3
  • Ginger – 1/4 inch, peeled
  • Garlic – 5 to 6 cloves
  • Water – 2.5 cups

Other ingredients

  • Onions – 3/4 cup, finely chopped
  • Tomatoes – 1 cup finely chopped
  • Green chilies – 1 to 2, slit lengthwise.
  • Salt – as per taste
  • Tamarind – a ball of walnut-sized, soaked for 10 minutes in 1/4 cup of hot water. Strain and reserve the tamarind extract.

Now that you are aware of all the items need, to prepare, let’s have a look at the process of preparing the dish.

Preparation process:

  • Devein and clean the prawn. Marinate with a little bit of salt and set aside.
  • To make the masala paste, blend the ingredients intended for it with 1 cup of water in a grinder to acquire a smooth paste.
  • Take a fine-mesh sieve along with a muslin cloth. Pour the grounded paste into the muslin to extract the thick coconut milk.
  • Then transfer the remaining mixture into the blender again and blend. Extracting the coconut milk has to be done again to receive the thin coconut milk extract.
  • Now, take a heavy-bottomed pan and place it over the oven. Heat oil in it and add the chopped onions. Sauté the onions until they turn translucent and add the slit green chilies.
  • At this stage, add the tomatoes and sauté until a mushy mixture is obtained.
  • Now add the thin coconut extract with a pinch of salt. Mix well, and then add the tamarind extract. Bring the mixture to a boil.
  • When the mixture is boiling, add the bottle of gourd cubes and cook over medium heat until the cube softens.
  • You can now add your prawns and stir them for another 4 to 5 minutes until they are cooked properly.
  • At this point, pour in the thick coconut extract and mix thoroughly. Let the mixture simmer for another minute or so and switch off the heat. Do not cook it for a longer time to prevent curdling up of the coconut milk.
  • Serve hot with rice.

This Indian curry will heighten your taste buds with a burst of flavors. Shrimp export company in India makes sure that you receive the best quality of raw seafood to cook dishes of such kinds a success. Prawns export India provides the best quality products to enjoy the recipe to the fullest.

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