Goan prawn caldinho
Caldinho is a typical Goan preparation that is mildly spiced. It’s usually made with fish, but prawns or even just vegetables are commonly used in the gravy base. The flavours are tangy, sweet and lightly spiced, with a hint of heat from the powdered spices. The slit green bird’s eye chillies used at the end add that burst of heat, but you can leave them out if you prefer.
SERVES FOUR INGREDIENTS
400g raw king prawns, shelled
and deveined, tails left on
½ tsp ground turmeric
1 tbsp Goan vinegar or malt
vinegar
1 tsp cumin seeds
15-18 black peppercorns
1 tbsp coriander seeds
1 tbsp vegetable oil
1 onion, finely chopped
1 tomato, finely chopped
3 garlic cloves, pounded to
a paste
2.5cm piece of fresh root ginger,
pounded to a paste
400ml coconut milk
1 tbsp tamarind paste (see tip)
Pinch of Kashmiri chilli powder
or mild paprika
3 green bird’s eye chillies,
slit lengthways
Pinch of sugar
1 tbsp chopped fresh coriander
to garnish METHOD
Put the prawns in a bowl and sprinkle over the turmeric, vinegar and a pinch of salt. Mix well and set aside for 15 to 20 minutes while you prepare the curry.
Tip the cumin seeds,
peppercorns and coriander seeds into a coffee or spice grinder. Blitz to a fine powder and set aside.
Place a heavy-based saucepan over a medium heat and add the oil. When hot, add the onion and fry for five to seven minutes until it starts to turn light brown.
Add the chopped tomato and fry for five minutes until it begins to soften, then add the garlic and ginger pastes and fry for a further minute.
powdered everything Now add spices together. the reserved and mix Fry for two minutes and add the marinated prawns. Stir well, coating them in the spiced sauce for 20 to 30 seconds, then add the coconut milk, 80ml water and the tamarind paste.
Cover and simmer gently for no more than four to five minutes until the prawns turn pink, then add the green bird’s eye chillies and sugar. Garnish with coriander leaves and check the seasoning, adding salt to taste.
Serve with rice.
TIP
Tamarind paste tends to vary in strength, but a tablespoonful would be the quantity required of most shop-bought varieties. If using a tamarind concentrate or a stronger paste, you will need to reduce the quantity slightly.
Recipe from Indian Kitchen by Maunika Gowardhan (Hodder & Stoughton, £25)