Prawn or fish caldine – quick method

The Caldine is a yellow non spicy Goan curry, its usually made with fish or prawns as well as vegetables. Making traditional caldine is a bit of a pain. It requires coconut juice and that process can be tedious and messy. I have a quick method that satisfies the taste buds and meets the craving. 

Prawns – 250 grams
Pumpkin – half a kilo
Coconuts – 1/2 grated
Onion – one
Coriander seeds – 1 tablespoon
Cumin seeds – 1/2 teaspoon
Ginger – 1/4 inch
Garlic – six cloves
Turmeric – 3/4 teaspoon
Cloves – 3
Pepper corns – 10
Green chillies – 3

Wash and clean the prawns and de-vein them thoroughly. Boil all the prawn heads and shell of the prawns for five to ten minutes, strain and reserve the stock. Wash the prawns in water and then add half teaspoon vinegar and set aside

Grind all the above ingredients to a smooth and very fine paste. Make sure this paste is really smooth, and I mean it. Add water as required while grinding.

In some oil fry the ground masala for about four minutes on a slow flame. Add the prawn stock or water( if you have no stock). While pouring stock or water make sure the consistency is that if a smooth curry. At this stage add salt. Bring this to a boil and then simmer for ten minutes. Now add the diced white pumpkin and cook this for four to five minutes. Add the prawns and cook for two minutes and no more and shut off the gas. At this stage you could add one more slit green chilly if you like this dish a bit spicy. Cover the dish and let it continue to cook in its own heat. Serve piping hot over steamed rice.

Do write in and let me know how this turned out. Please leave a comment.