Goan Prawn Caldhino
Goan Prawn Caldhino
Caldhino is a Goan preparation for fish, seafood, and vegetables in a coconut milk gravy base. The flavor profiles are sweet and tangy with a light amount of spice. This dish only takes 30 minutes in total, including the prep work, to make. This might be my favorite Indian recipe that I’ve made on Stonedsoup.net. This is so good that you could drink this curry right out of the pot. While this recipe is for 4 servings, it doesn’t have to be. I recommend making this for yourself for the first time so you don’t have to share. Sounds greedy? Try it once. It is that good. You’ll understand then.
Servings: 4
Equipment
- Spice grinder
Ingredients
- 1 lb 16/20 ct. shrimp peeled and deveined
- 1 tsp turmeric powder
- 1 tbsp white wine vinegar
- 1 tbsp coconut oil
- 1 medium white onion finely chopped
- 1 medium tomato finely chopped
- 2 tbsp ginger garlic paste
- 2 cups coconut milk
- 1 tbsp tamarind paste
- 2 green bird’s eye chilies split
- 1/2 tsp sugar
- salt to taste
Spice Powder
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 10 black peppercorns
Garnish
- cilantro chopped
Instructions
- Grind the coriander, cumin, and peppercorns in a spice grinder. Set aside.
- Marinate the shrimp with the turmeric and white wine vinegar for 15 minutes. Set aside.
- Heat up the coconut oil in a large saucepan over medium heat. Fry the onions for 10 minutes.
- Add in the tomato and fry for 3 minutes.
- Add in the ginger garlic paste and fry for a minute.
- Mix in the spice powder and fry for a minute.
- Add in the shrimp, making sure to coat in the spice paste.
- Pour in the coconut milk and tamarind paste. Simmer for no more then 4 minutes.
- Add in the green chilies and sugar. Season with salt. Garnish with chopped cilantro.
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