Prawn caldine(goan prawn curry).

Prawn caldine, a Goan shrimp(prawn) curry gives you the best Indian coastline seafood flavours.
The coconut milk gives this goan prawn curry a creamy and thick taste. this makes it the perfect seafood dish for rice, roti, and bread.
This shrimp curry recipe will hit the spot if you are looking for comfort food.

Flavours of Prawn caldine.

To make the prawn caldine, the prawns are first, marinated in turmeric and vinegar.

This simple marinade will not only give the shrimp its turmeric flavour and vibrant colour but the vinegar makes the shrimp more tender and helps to absorb the creamy taste of the coconut gravy.

The coconut milk sauce or gravy for this Goan prawn curry is made up of mild spice and tempering ingredient base which includes, onion, ginger, garlic, cumin seeds, coriander seeds, peppercorns, tamarind and green chillies and finally coconut milk.
What you get is a rich and creamy prawn curry with hints of coriander, cumin, ginger, and garlic coming through.
For all its simple flavours, this is one shrimp(prawn)recipe that will leave you wanting more.

What to serve with the Goan prawn curry.

• A bowl of rice is all you need to enjoy prawn caldine, maybe a few crispy poppadams.
• Here are some rice dishes to try. white rice, yellow rice, ghee rice, and lemon rice.
• You can serve this prawn curry with store-bought chapatis, naan bread, and flatbreads for a simple dinner.
• Any leftover gravy can be used to soak a few toasted sandwich bread for breakfast.

FAQ: Goan prawn curry(prawn caldine).

• Can I use frozen shrimp?
  • Yes, here’s a guide on how to thaw shrimp.
• Can I use prawns with shells on to cook this goan prawn curry?
  • Yes, simply devein the shrimp and you can make the prawn curry with the shell on.
• Can I add any type of quick-cooking vegetables to the Goan prawn curry?
  • You can add spinach, cubed potatoes, beans, and cauliflower to the coconut curry just before adding the shrimp to cook.

More Prawn curry recipes.

Malabar shrimp curry
Prawn masala curry.
Prawn vindaloo curry.
Easy Thai shrimp coconut curry.
Shrimp tikka masala(prawn tikka)

RECIPE OVERVIEW FOR THE GOAN PRAWN CURRY

Ingredients to cook Prawn Caldine

This mild prawn curry comes together in 3 stages.
First, marinate the shrimp, second, make the spice powder and finally, cook the coconut curry sauce before you add the shrimp.

• To marinate the prawns, you will need.
  • Cleaned and deveined prawns(you can cook with the shell on or without the shells).
  • Turmeric powder.
  • Vinegar(white or coconut vinegar).
  • Salt to season.

• To make the spice powder.
  • Cumin seeds.
  • Coriander powder.
  • Fresh black peppercorns.
• To cook the creamy coconut sauce for prawn caldine.
  • oil(vegetable oil, coconut oil, sunflower oil etc…)
  • Onion chopped
  • Tomato chopped(optional)
  • Ginger-garlic paste(3 cloves of garlic and 1″piece of ginger minced).
  • Tamarind paste or pulp from the whole tamarind soaked in water.
  • Green chillies.
  • Coconut milk
  • Sugar

How to cook Goan Prawn caldine curry.

Wash, clean and devein the prawns.
You can use the following guide on how to clean and devein shrimp guide.
Drain any excess water and place the prawns in a large bowl.

Add turmeric powder, a dash of white, odourless vinegar and salt.
Combine them with the prawns and set aside for 10-15 minutes to marinate.

Curry powder for Goan Prawn caldine.

Add cumin seeds, coriander seeds, and black peppercorns into a spice grinder and grind to a powder.
Set aside until needed.

Cooking the Goan coconut prawn curry.

Add oil to a medium-sized pan. once the oil heats, add the onions.

Cook the onions until they turn brown edges.
Add the chopped tomatoes and ginger-garlic paste.
No need to buy a store-bought bottle of ginger garlic paste, simply mince a few garlic cloves(3) and a piece of ginger(1″ piece)to make your own ginger garlic paste.
Cook for 2 minutes over low-medium heat.

Add the spice powder you made, green chillies, tamarind juice, and sugar.
You can use tamarind paste or extract the juice or pulp from the whole tamarind pods.

Cook over low heat while stirring, and avoid burning the spices for 2 minutes.

Pour the coconut milk with half a cup of water into the pan of cooked spices.
Combine well, taste the gravy, and season with salt as needed.
Slow-simmer the coconut milk gravy until the colour changes and thickens. 5-7 minutes.
Once the gravy thickens, add the shrimp to the coconut milk gravy.
Cook for 5-8 minutes just until the shrimp cook and turn tender.
Avoid overcooking as this will make the texture of the prawns rubbery.

Garnish with chopped coriander or parsley leaves and serve warm.