Goan Prawn Caldine brings the flavors of India’s beach paradise right to your kitchen. This warming curry starts with fresh prawns swimming in a golden coconut gravy that’s spiced just right. The dish blends Portuguese and Indian cooking styles, which is typical of Goan cuisine. I first tried this at a beachside shack in Goa and knew I had to learn how to make it at home.
About the Recipe
This recipe is perfect for anyone who loves seafood curries but wants something different from the usual red or yellow versions. The coconut milk makes it creamy but light, while tamarind adds a lovely tang. It’s not too spicy, and you can easily adjust the heat level by changing the number of green chilies you use.
Why You’ll Love This Recipe
This curry is super easy to make but tastes like it came from a fancy restaurant. The prawns cook quickly, and most of the ingredients are probably already in your kitchen. The gravy is so good you’ll want to drink it. Plus, it’s naturally gluten-free and can be made mild or spicy to suit your taste. The best part? You’ll have dinner ready in about 30 minutes.
Goan Prawn Caldine
Cooking Tips
– Don’t overcook the prawns – they only need 3-4 minutes
– Toast the spices before grinding for better flavor
– Shake the coconut milk can well before using
– If using frozen prawns, thaw them completely and pat dry
– Use fresh tamarind if you can find it
Serving and Storing Suggestions
Serves 4-6 people. Best served hot with steamed basmati rice. Leftovers keep well in the fridge for up to 2 days. Reheat gently to avoid overcooking the prawns. Total prep and cooking time: 30 minutes.
Nutrient Benefits
Prawns are packed with protein and omega-3 fatty acids. Coconut milk offers healthy fats, while spices like turmeric and ginger bring anti-inflammatory benefits. Fresh coriander adds vitamin C and iron. This dish is naturally gluten-free and low in carbs.
Goan Prawn Caldine
Ingredients
- 550 gms Headless raw prawns
- 2 tbsp Coconut or white wine vinegar
- 1 tsp Turmeric powder
- 1 tsp Black peppercorns
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 2 tbsp White poppy seeds or ground almonds
- 4 tbsp Groundnut oil
- 1 Onion (thinly sliced)
- 3 cloves Garlic (cut in slivers)
- 1 inch Ginger (finely chopped)
- 2 cups Coconut milk
- 2 tbsp Tamarind water
- 3 to 4 Green chillies (seeded and cut in thin shreds)
- 2 tbsp Corinader leaves (chopped)
- 2 tbsp Vinegar
- 1 1/2 cups Water
- 1 tsp Salt
Instructions
- Marinate the peeled and cleaned prawns with 1/2 tsp of salt and vinegar for 5 minutes.
- Make a fine powder of ground turmeric, peppercorns, coriander seeds, cumin seeds and white poppy seeds/almonds.
- Fry the onion, garlic and ginger in hot oil for 5 minutes or till the onion get golden brown. Add the ground spices and fry for another 2 minutes.
- Add the coconut milk, tamarind water, three quarters of the chillies and 1/2 tsp of salt. Cook the entire mixture for 5 minutes.
- Add the prawns and simmer for about 3-4 minutes.
- At the end add the remainng sliced chillies and coriander.
- Serve with basmati rice.
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Frequently Asked Questions
Can I use frozen prawns?
Yes. Just thaw them completely and pat dry before using. Fresh prawns give the best flavor, but frozen ones work fine too.
Is this curry very spicy?
The heat level is moderate but you can adjust it by changing the number of green chilies or removing their seeds.
Can I make this ahead of time?
You can prepare the gravy ahead, but add the prawns just before serving to keep them tender and juicy.
