Prawns Caldinho

Mild Portuguese-style prawns in coconut broth

Prep Time 20 min
Cook Time 18 min
Serving Size 4
Recipe Type Microwave Oven

Never again do you have to feel guilty about loving seafood and not eating enough vegetables. Prawn Caldinho is characterised by a mild, aromatic, coconut milk-based curry or broth, which translates from the word ‘Caldinho’. Light and comforting, green chillies add a gentle heat that perfectly complements the delicate flavours of fresh prawns and the nourishment of colourful vegetables. Serve with steamed rice or warm, crusty bread and enjoy this cultural amalgamation of the coastal bounty of Goa and Portugal.

Ingredients

400 gms Raw King Prawns
150 gms Boiled Mixed Vegetables
1 tsp Turmeric Powder
1 tbsp White Wine Vinegar
Pinch of salt
1 tbsp Vegetable Oil
1 medium Onion, finely chopped
1 medium Tomato, finely chopped
3 cloves Garlic cloves, pounded to a paste
1 inch Ginger, pounded to a paste
400 ml Coconut Milk
80 ml Water
1 tbsp Tamarind Paste
2 slit Green Chillies, slit (deseeded if you prefer mild)
Pinch of sugar
1 tbsp Coriander leaves, chopped, for garnish
For the powdered spices:
1 tsp Cumin Seeds
10 Black Pepper Corns
1 tbsp Coriander Seeds

Method

In a bowl, add the prawns and sprinkle over turmeric powder, vinegar and salt. Mix and set aside for 15 minutes.
Grind cumin seeds, peppercorns and coriander seeds to a fine powder and set aside.
Heat the oil in a microwave-safe bowl. Add the onions and fry for 7 minutes on 100% micro power. Add the chopped tomato and ginger-garlic paste and fry for 3 minutes on 100% micro power.
Now add the powdered spices and mix it all. Sauté for 2 minutes on 100% micro power and add the marinated prawns. Stir them, coating them in the spiced sauce for a few seconds. Now add the coconut milk, vegetables, water, and tamarind paste.
Cook the prawns until they turn pink for 4 minutes at 100% micro power level. After 2 minutes, add the green chillies and sugar and continue cooking.
Garnish with coriander leaves and check seasoning. Serve with steamed rice or some pav bread.

Find out more about the history and tradition of the dish

In India, ragi has been found in archaeological excavations dating back to 1800 BC, and has been associated with honouring poets with a concoction of ragi, milk, and honey.

Read

Rate This Recipe

Overall Rating

0 (0)

Select your rating

Thanks for your rating!

Something went wrong. Please try again!

Similar Recipes

45 mins

0 (0)

Prawns Pulao

In the creation of Prawns Pulao, each grain of rice is infused with briny goodness, while plump prawns take centre stage, their delicate sweetness perfectly complementing the tapestry of whole spices. Aromatic spices and golden prawns mixed with fluffy rice are a recipe for much happiness, creating a wholesome and often sleep-inducing meal that’s sure to hit the spot. Be sure to keep time to rest afterwards once you savour the coastal charm in every aromatic, flavorful bite as the bounty of the sea meets the richness of spices.

20 mins

0 (0)

Pomfret Moilee

Pomfret Moilee will take you on a coastal culinary journey, bringing the flavours of the sea to your plate in a coconut-infused curry. Legend has it that Pomfret Moilee emerged from the sun-kissed shores of Kerala, where a local lady, Moily, added coconut milk to an extremely spicy fish preparation to make it palatable for Portuguese visitors. Now, capture the essence of the ocean in your kitchen with tender pomfret fish bathed in a light coconut stew delicately flavoured with curry leaves, mustard seeds, and a hint of turmeric. Create and relish this dish that transports you to the seaside, where the scent of the ocean mingles with the aroma of spices."Kerala-style pomfret stew"

45 mins

0 (0)

Sukhi Kolbi

Sukhi Kolbi, a beloved dry prawn dish, is a culinary icon within the Konkani Muslim community of India’s Western coast. Rich spices and slow-cooked perfection showcase the seafood-centric traditions of the region. Central to its preparation is the silbatta, a pentagonal grinding stone essential for authentically blending spices, symbolising the deep-rooted culinary heritage. Reflecting a fusion of Maharashtrian, African, and Arabic influences, the cuisine of the Konkani Muslims epitomises adaptability and innovation. Incorporating local ingredients like kokum and coconut, Sukhi Kolbi is a testament to the community’s enduring legacy and culinary ingenuity, blending local traditions with foreign nuances to preserve the flavours of ancestry for future generations.