Goan Prawn Curry Coconut Caldine

Method

1. 1

   Marinate the prawns: Rub cleaned prawns with 1/2 tsp turmeric and a pinch of salt. Set aside for 10 minutes. The turmeric removes any raw seafood smell.

2. 2

   Make the caldine paste: In a mixer combine fresh grated coconut, dried red chilli, cumin seeds, coriander seeds, black pepper, garlic, ginger, turmeric and vinegar. Add 1/4 cup water. Grind for 3 to 4 minutes to a very smooth, thick paste. The paste should feel silky with no gritty texture. In authentic Goan cooking this is ground on a heavy stone grinding slab called a vatana. A mixer produces a slightly different but good result.

3. 3

   Heat coconut oil: Place a wide pan on medium heat. Add 2 tbsp coconut oil. Coconut oil is essential in Goan cooking — it gives the distinct Konkan coastal character. Vegetable oil will produce a noticeably different result.

4. 4

   Cook the onion: Add finely chopped onion. Cook on medium heat for 6 to 8 minutes until translucent and lightly golden. Goan caldine uses less aggressively cooked onion than North Indian curries.

5. 5

   Add slit green chilli: Add the slit green chilli. Stir for 30 seconds.

6. 6

   Add the ground caldine paste: Add the entire ground coconut-spice paste to the pan. Stir well to combine with the onion. Cook on medium heat stirring continuously for 4 to 5 minutes until the raw smell of the spices disappears and the paste cooks into the oil.

7. 7

   Add water to build the curry: Add 1/2 cup water and salt. Stir well. Bring to a gentle simmer. The caldine should be a flowing, slightly thin curry — not thick like a North Indian gravy.

8. 8

   Add the marinated prawns: Gently add the prawns to the simmering curry. Stir once to submerge them in the sauce.

9. 9

   Cook prawns gently: Cook on medium-low heat for 5 to 6 minutes. Stir gently once halfway through. Prawns are done when they curl into a C shape, turn pink and the flesh is opaque throughout. Do not overcook — overcooked prawns become rubbery.

10. 10

    Taste and serve: Taste the curry. It should be mildly spiced with a strong coconut flavour, a background warmth from the chilli and a subtle tang from the vinegar. Adjust salt. Serve with steamed white rice or Goan bread (pav).

11. 11

    Note: Caldine is the everyday yellow coconut curry of Goa — eaten in homes along the Konkan coast from Goa through Maharashtra. It is specifically milder than the other famous Goan curries and is considered the approachable curry for those who cannot handle the vindaloo heat. The use of coconut oil and the specific blend of whole spices in the paste are the defining elements.