January 28, 2019

Recipe for Nana’s Sweet Curry – Caldine

Name: Recipe for Nana's Sweet Curry - Caldine
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 people
Ingredients: 500 Gms Fish or Prawns or Vegetables; 100 Gms Fresh Coconut ((grated)); 1 Medium sized Onion ((roughly chopped)); 1/2 Tspn Turmeric Powder; 3 Big Garlic cloves; 1/2 Tspn Cumin Seeds; 1/2 Tspn Pepper corns; 1 Tspn Coriander seeds; 1/4 Tspn Sugar ((you can add more later if you like it sweeter)); 1 Marble size Ball of tamarind ((you can add more pulp later if you like it more tangy)); 1/2 Maggi cube; 2 Green chillies ((slit)); 1 Tspn Oil; Salt As per taste; 1/4 Cup Water ((for grinding the masala))

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Recipe for Nana’s Sweet Curry – Caldine

Whenever we used to go to Nana’s place, she would give us a bread each and tell us to make pieces and dunk it into the ‘sweet curry’ Her style of eating was to make pieces of the bread and soak them into the curry and then eat and I used to wonder why is Nana eating like this? And when I asked her she replied “Arey its fun to eat like this try it out” and when nobody was in the room my grandpa would quietly tell me “Arey she doesn’t want anyone to know that she doesn’t have teeth.. shhhh” haha

Such are Grandparents and we live on with their beautiful memories🙏😊

Caldine is a Traditional Goan Coconut curry which uses very minimum spices. It tastes sweet and tangy and can be made using Mixed Vegetables or Prawns or Cauliflower or Pumpkin and Prawns or Fish.

The best part about this curry is that it can be enjoyed by all age groups!

I’d like to share my Nana’s simple Sweet Curry(Caldine) with all of you!

Hope you enjoy it as much as I did as a child😊

Course Main Course

Cuisine Goan

Keyword Caldin, Caldine, Sweet Curry

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 people

Ingredients

500 Gms Fish or Prawns or Vegetables
100 Gms Fresh Coconut (grated)
1 Medium sized Onion (roughly chopped)
1/2 Tspn Turmeric Powder
3 Big Garlic cloves
1/2 Tspn Cumin Seeds
1/2 Tspn Pepper corns
1 Tspn Coriander seeds
1/4 Tspn Sugar (you can add more later if you like it sweeter)
1 Marble size Ball of tamarind (you can add more pulp later if you like it more tangy)
1/2 Maggi cube
2 Green chillies (slit)
1 Tspn Oil
Salt As per taste
1/4 Cup Water (for grinding the masala)

Instructions

Grind all the above mentioned ingredients(except the oil, Maggie cube and green chillies) into a smooth fine paste
If you’re using Fish or Prawns, clean and wash the Fish/Prawns, cut the fish into pieces of your choice and apply 1 tspn salt and keep aside
Note:-
If you’re making a Fish Caldine, You can use Silver Pomfret, Black Pomfret or Lady Fish
If you’re making a Vegetable Caldine, you can use a mix of green peas, carrots, cauliflower, potatoes, pumpkin and french beans
You can also make a Caldine using Cauliflower and Prawns
Or Bottle Gourd(White Pumpkin) and Prawns
If your making a Vegetable Caldine, Cut the Vegetables into 1 inch cubes and keep aside
If your making a Pumpkin and Prawns or Cauliflower and Prawns Caldine, Cut the Pumpkin/Cauliflower into Big cubes and keep aside
Note:-
Don’t keep Bottle Gourd(White Pumpkin) cut for more than 20-25 minutes or else it will turn black
Add the Masala into a Vessel and add in the oil, Maggi cube and chillies
Place the vessel on medium flame and let it boil
You can add in more water if the curry is too thick
If you’re making Vegetable Caldin, add the Green Peas, French Beans and Carrots after about 5 minutes of the curry boiling. Let it boil for 5-7 minutes, then add in the cauliflower and potatoes Let it boil until all the vegetables are soft. Check for salt, sugar and tanginess and as the caldine is boiling, you can add the required ingredient at this stage. Once done, turn off the flame
If you’re making a Cauliflower And Prawn or Pumpkin and Prawn Caldine, add the Cauliflower/ Pumpkin after 5 minutes of the Caldine boiling and once the Cauliflower/Pumpkin turns soft, add in the Prawns (as the Caldine is boiling. don’t cook the Prawns for more than a minute or else it will turn rubbery). check for Salt, Sugar, Tamarind, if required add it at this stage. Exactly after a minute of adding the Prawns, turns off the flame
If you’re making fish Caldine, allow the Caldine to boiled for at least 10-12 minutes. Check for sugar and tanginess if required add it at this stage. Don’t add Salt as the fish will have salt. Add in the fish into the Caldine and cover the vessel. After 2 minutes check for salt, if required add in some but don’t stir. Hold the edges of the vessel on both sides and lightly spin the vessel. If you stir once the fish is added, there are chances of the fish breaking.
Turn off the flame after 3-4 minutes of adding the fish into the Caldine
I enjoy my Caldine just the way I used to enjoy it at Nana’s place i.e. by dunking in my bread pieces and soaking each piece with the oh so delicious ‘Sweet Curry’😋😋
However, you can enjoy Caldine with Kadak Pao, Hot Rice or Chapatis as well