September 2, 2023

Recipe for Caldine Masala

Name: Recipe for Caldine Masala
Ingredients: 6Tbsp Fresh Coconut (grated); ½ Medium sized Onion (roughly chopped); 1/2 Tspn Turmeric Powder; 4-6 Big Garlic cloves; 1 Tspn Cumin Seeds; 1/2 Tspn Pepper corns; 1 Tspn Coriander seeds; 1 Tspn Sugar (you can add more later if you like it sweeter); 1 Marble size Ball of Tamarind or 1 Tspn Vinegar (you canadd more pulp later if you like it more tangy); 1/2 Cup Water (for grinding the masala)

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Recipe for Caldine Masala

At home, We call Caldine “Sweet Curry” as this is a very mild curry with no spice nor spicy red Chillies like the other Goan curries. Whenever we are under the weather, my Mum makes this light and simple “Sweet Curry” for us. I remember My Mom making this curry for any of our family members who are unwell, especially the Elder folk, she always takes a container of “sweet curry” for them. But she uses White Pomfrets in the curry so that it is easier and light to digest this curry base is so versatile and you can use any Fish and Vegetables of your choice. You can also make this using a combination of various Vegetables.

This is a recipe for 500 gms Fish, Prawn or Veg

Course Main Course

Cuisine Goan

Keyword Ambot Tik Masala, Caldin, Caldine, Goan Masala, Goan Masala Paste

Ingredients

6Tbsp Fresh Coconut (grated)
½ Medium sized Onion (roughly chopped)
1/2 Tspn Turmeric Powder
4-6 Big Garlic cloves
1 Tspn Cumin Seeds
1/2 Tspn Pepper corns
1 Tspn Coriander seeds
1 Tspn Sugar (you can add more later if you like it sweeter)
1 Marble size Ball of Tamarind or 1 Tspn Vinegar (you canadd more pulp later if you like it more tangy)
1/2 Cup Water (for grinding the masala)

Instructions

Transfer all the ingredients into a small(dry) mixer jar
Using water little by little, Grind all the ingredients into a smooth fine paste.
Note: If you add all the water at once, the spices won’t break down completely and the Masala will remain coarse.
Once the Masala is ready, you can use it immediately or If you wish to store it, transfer the Masala into a dry Airtight container and wait until it completely cools and comes to room temperature and only then put the lid on
Note: As soon as you grind masala in a mixer jar, it remains slightly hot/warm due the pressure and speed of the grinder. Aftertransferring the Masala into the jar/container, If you close the jar/containerwhen the masala is hot or even slightly warm, there is a high chance that themasala get spoilt faster due to the heat. Hence, let it come down to roomtemperature and only then close the lid tight
Placethe container/jar into the Deep Freezer and you can store it for Maximum 1month.