Goan Caldin

Goan Caldin Recipe - Vegetarian Coconut Milk Curry from India

Region / culture: India | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4 |

Vegetarian diet

Introduction

Goan Caldin is a traditional Goan curry that is known for its creamy coconut milk base and flavorful spices. This dish is a popular choice for those looking for a comforting and hearty meal.

History

The Goan Caldin recipe has been passed down through generations in Goan households. It is believed to have originated from the Portuguese influence in Goan cuisine, with the use of coconut milk and spices being a common theme in Portuguese cooking.

Ingredients

1 can of coconut milk (either regular or light)
1.5 onions, finely chopped
1 tsp of cumin seeds
10 – 12 whole peppercorns
4 dried red chillies
3 – 4 cloves of garlic, smashed
5 – 6 curry leaves (optional)
salt to taste
0.25 tsp of vinegar
light green squash (known as dudhi in Hindi, can be purchased from the Indian store)
about 4 tbsp of oil for the curry
about 2 tbsp of oil for the choak (I use olive oil because it is healthier. coconut oil and canola oil can also be used)

How to prepare

The Curry

Heat oil in a pot.
Add onions and fry until they turn pink.
Pour in coconut milk.
Reduce the heat to medium.
Wait until the coconut milk comes to a boil.
While stirring continuously to prevent curdling, add vinegar.
Add vegetables and let them cook on medium to low heat.

The Choak

While the vegetables are cooking, heat oil in a small pan or another cooking vessel.
Add the remaining ingredients to the hot oil, which include 0.5 tsp cumin seeds, peppercorns, red chillies, curry leaves, and smashed garlic.
When the garlic turns medium to dark brown and all the other whole spices release their flavor, transfer this mixture into the curry.
Stir and cook until the vegetables are done.
Serve with hot rice.

Variations

You can add prawns or fish to make a seafood version of this dish.
For a vegetarian option, you can add tofu or paneer.

Cooking Tips & Tricks

Be sure to stir the coconut milk continuously while cooking to prevent curdling.

- Adjust the amount of red chillies based on your spice preference.

- For a richer flavor, you can add a splash of coconut cream towards the end of cooking.

Serving Suggestions

Goan Caldin is best served hot with steamed rice or crusty bread. It can also be enjoyed with roti or naan.

Cooking Techniques

Be sure to cook the vegetables on medium to low heat to ensure they are cooked through without burning.

Ingredient Substitutions

You can use light coconut milk for a lower fat version of this dish.

- Canola oil can be substituted with any other cooking oil.

Make Ahead Tips

You can prepare the curry ahead of time and reheat it before serving.

Presentation Ideas

Garnish with fresh cilantro leaves or a sprinkle of toasted coconut flakes for a pop of color.

Pairing Recommendations

Goan Caldin pairs well with a crisp white wine or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a pot on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

300 per serving

Carbohydrates

- Total Carbohydrates: 15g

- Dietary Fiber: 3g

- Sugars: 5g

Fats

- Total Fat: 20g

- Saturated Fat: 15g

- Trans Fat: 0g

Proteins

- Protein: 5g

Vitamins and minerals

Vitamin C: 20% of daily value

- Iron: 15% of daily value

Alergens

Contains coconut milk

Summary

Goan Caldin is a rich and flavorful dish that is high in fats and carbohydrates. It is a good source of protein and provides a decent amount of Vitamin C and Iron.

Summary

Goan Caldin is a delicious and comforting curry that is perfect for a cozy meal at home. With its creamy coconut milk base and flavorful spices, this dish is sure to be a hit with your family and friends.

How did I get this recipe?

The first time I saw this recipe, I was immediately hooked. It was during my trip to Goa, India, many years ago. The warm sun kissed my skin as I strolled through the bustling markets, filled with exotic spices and vibrant fruits. The aroma of fresh seafood being grilled on open fires filled the air, and I couldn't help but be drawn to the source of the delicious smells.

I followed my nose to a small beachside shack, where I saw a group of local women huddled around a large pot, stirring and chatting animatedly. I approached them and asked what they were cooking, and they smiled warmly and invited me to join them. They were making Goan Caldin, a traditional coconut-based curry that is a staple in Goan cuisine.

As I watched them cook, I was mesmerized by the simplicity and beauty of the dish. The creamy coconut milk, the tangy tamarind, the spicy chillies – all coming together in perfect harmony. I asked the women for the recipe, and they graciously shared it with me, passing down generations of culinary wisdom in a few simple ingredients and techniques.

I returned home from my trip to Goa with a newfound love for Goan cuisine and a burning desire to recreate the flavors of that magical place in my own kitchen. I gathered the necessary ingredients – fresh fish, coconut milk, tamarind paste, and a variety of spices – and set to work.

I started by marinating the fish in a mixture of turmeric, chilli powder, and salt, letting the flavors infuse and develop. In a separate pan, I sautéed onions, garlic, ginger, and green chillies until they were fragrant and golden brown. Then, I added the marinated fish and let it cook until it was tender and flaky.

Next, I poured in the coconut milk and tamarind paste, letting the mixture simmer and thicken into a luscious curry. I adjusted the seasoning with a pinch of sugar to balance out the tartness of the tamarind and a handful of curry leaves for a burst of freshness.

As the curry bubbled away on the stove, filling my kitchen with the heady aromas of the spices and coconut, I couldn't help but feel a deep sense of satisfaction and contentment. I had successfully recreated the flavors of Goa in my own home, thanks to the kindness and generosity of those women who had shared their recipe with me.

When the Goan Caldin was finally ready, I ladled it into bowls and garnished it with a sprinkle of fresh coriander leaves. I served it with steamed rice and a side of crispy papadums, just like the women in Goa had done. With each spoonful of the creamy curry, I was transported back to that sunny beachside shack, surrounded by laughter and good food.

Since that day, Goan Caldin has become a beloved dish in my family, passed down from generation to generation. I continue to make it regularly, each time adding my own little twist or variation to keep things interesting. But no matter how many times I make it, the flavors and memories of that day in Goa will always remain etched in my heart.

So, if you ever find yourself craving a taste of Goa, just whip up a batch of Goan Caldin and let the flavors transport you to a place of sunshine, spice, and endless joy. Trust me, it's worth the trip.