Prawn caldine, a Goan shrimp(prawn) curry gives you the best of its coastal flavours.
The coconut milk gives this prawn curry a creamy and thick taste that makes it the perfect seafood dish for your rice, roti, and bread.
If you are looking for comfort food this shrimp curry recipe will hit the spot.
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 coconut flavour-based 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.
Serve Goan prawn curry with…
- 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 storebought 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 caldine.
- Can I use frozen shrimp?
- Yes, here’s a guide on how to thaw shrimp.
- Can I use prawns with the 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 while the coconut curry just before adding the shrimp to cook.
More prawn curry recipes.
Easy Thai shrimp coconut curry.
Shrimp tikka masala(prawn tikka)
Ingredients to cook prawn caldine curry.
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
How to cook Goan prawn caldine.
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.
Make the curry powder for prawn caldine.
Add cumin seeds, coriander seeds, and black peppercorns into a spice grinder and grind to a powder.
Set aside until needed.
to cook the prawn caldine coconut gravy.
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 turn the texture of the prawns rubbery.
Garnish with chopped coriander or parsley leaves and serve warm.
Prawn caldine curry(prawn in coconut milk curry)
Prawn caldine(caldinho), a Goan shrimp(prawn curry)cooked in coconut milk to give this seafood dish its mild yet rich flavors.
The coconut milk gives this prawn caldine, its creamy and thick taste that makes it a perfect seafood dish for your rice, roti, and bread.
To marinate the prawns
- 500g of cleaned and deveined prawns(you can cook with the shell on or without the shells)
- 1/2 a teaspoon of turmeric powder
- 1 teaspoon of vinegar(white or coconut vinegar)
- 1/4 teaspoon of salt
To make the spice powder
- 1 teaspoon of cumin seeds
- 1 tablespoon of coriander powder
- 1 teaspoon of black peppercorns
To cook the coconut gravy/sauce for prawn caldine
- 3 tablespoons of oil
- 1 large onion chopped
- 1 medium-sized tomato chopped(optional)
- 1 tablespoon of ginger-garlic paste(3 cloves of garlic and 1″piece of ginger minced)
- 1 tablespoon of tamarind
- 2 green chillies split
- 1 cup of coconut milk
- 1/2 a cup of water
- 1 teaspoon of sugar
- Wash, clean and devein the prawns. here’s a step-by-step how to clean and devein shrimp guide you can use.
- Drain any excess water and place the prawns in a large bowl.
- Add turmeric(1/2 tsp), vinegar(1/2 a tsp, white or coconut vinegar), and salt(1/4 tsp).
- Combine them with the prawns and set aside for 10-15 minutes to marinate.
Making the curry powder for the Goan-style prawn curry.
- Add cumin seeds(1 tsp), coriander seeds(1 tbsp), and black peppercorns(1 tsp)into a spice grinder and grind to a powder.
- Set aside until needed.
HOW TO MAKE THE PRAWN CALDINE COCONUT SAUCE(GRAVY)
- Add oil(3 tbsp)into a medium-sized pan. once the oil heats, add the onions(1 large sliced).
- Cook the onions until they turn brown edges, add the chopped tomatoes(1 medium), and ginger-garlic paste(1 tbsp,3 cloves of garlic, and 1″ piece of ginger minced).
- Cook for 2 minutes over low-medium heat.
- Add the spice powder you made, green chillies(2), tamarind juice(1 tbsp), and sugar(1 tsp).
- Cook over low heat while stirring, and avoid burning the spices. for 2 minutes.
- Pour in the coconut milk(1 cup)with 1/2 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 turn the texture of the prawns rubbery.
- Garnish with chopped coriander or parsley leaves
- Serve warm.
Nutrition InformationYield 20 Serving Size 1
Amount Per Serving Calories 80Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 53mgSodium 279mgCarbohydrates 2gFiber 0gSugar 1gProtein 6g
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