Prawn / Shrimp Caldeen Curry

My blog has many Goan and Mangalorean recipes. I grew up eating a lot of different types of Mangalorean fish curries, while I don't eat fish, I absolutely love the red fiery curry. And after my marriage to a Goan, I got introduced to authentic Goan food. Caldeen is a very popular Goan curry, made with fish or prawns and if you'd like to mix it up you can add vegetables too to this delicacy. The recipe I share with you is very simple to make and if you are a vegetarian you can turn prawn caldeen into cauliflower caldeen. It is delish. This recipe is one of the first recipes I learnt and tried, and I've never looked back. I have seen many caldeen recipes that require many ingredients which in turn lengthens the cooking time and at times can daunt a novice.

The recipe I share with you is one of the easiest things to cook and is ready in a matter of minutes. This dish has very delicate flavors and coconut is the pre-dominant one. I always cook caldeen curry with shrimp and at times add either cauliflower or okra. It's a great combination, however unbelievable it may seem and is an excellent way to add vegetables to your meal without having to cook a separate vegetable side dish.

Recipe credit: Ms Rozita Coutinho

Ingredients:

1. Prawns - 200 gms (peeled, washed and drained)
2. Onion - 1 medium sized, chopped
3. *Green chilly - 2 nos, slit
4. Vinegar - 1/2 - 1 tbsp.
5. Coconut milk - 400 ml
6. Oil and salt as required

Spice mix:
Cumin powder - 1 tsp

*Pepper powder - 1 tsp

Turmeric powder - 1/2

*Caldeen is supposed to be a mildly spiced curry so use your discretion while using green chilly and pepper.

Method:

1. Add 1/2 tsp salt, a pinch of turmeric and half of the vinegar to the prawns. Mix well and set aside.
2. Heat oil in a pan, add the onions and fry till they are translucent.
3. Add the spice mix and fry well. Add the prawns, green chilly and the remaining vinegar, mix well. Let it cook for about a minute or two and then stir in the coconut milk.
4. Let the curry come to a boil, then lower the flame and cook for about two to three minutes.

Notes:
Prawns cook fast so donot cook the curry for too long.
In case you are adding any vegetables, cook the vegetables till almost done and then add the prawns.
Always add the vinegar before adding the coconut milk or the coconut milk might curdle.