Caldin De Camarᾶo
Caldin is the ultimate comfort food. The word caldin is derived from the Portuguese ‘caldinho’ which means broth of some kind, and Caldin de Camarão literally means Caldin made with prawns which is the traditional preparation, a Catholic favourite. But the beauty of Caldin is that it lends itself to dishes with vegetables too. An excellent dish called Caldin de Legumes or Vegetable Caldin, which is a mixed vegetable broth with carrots, potatoes, peas etc in a stew-like coconut gravy, is immensely popular. Our Caldin is an ancient recipe that has been handed down generations within families. A classic. Check out the recipe.
₹79.00 – ₹150.00
Green chillies, tamarind, cinnamon, ginger, turmeric powder, green coriander, cloves, garlic, pepper, cumin seeds, dry coriander seeds.
Nutritional Values
Per 100g
| Protein | 2.58g |
| Total fat | 1.02g |
| Carbohydrate | 17.46g |
| Energy | 89.34kcal |
| Sugars | 2.10g |
Prawn with Bottle Gourd
Season 400g prawns with salt, keep them aside of 10 min. Sauté one finely chopped onion in 2-3 tsps of oil in a pot. After 2-3 min, add 2 slit green chillies, and fry until the onions become soft. Add 2-3 tsp heaps of Caldin masala and fry for 1 min. Add bottle gourd, cut into bite-sized pieces, and mix well. Add 11⁄2 cup of thin coconut milk and let it cook under a lid for 5- 8 min. Adjust salt. Now add the prawns and cook until the prawns are done (4-5 min). Finally, add 1 cup thick coconut milk and stir, and allow the gravy to come to a boil. Then turn off the flame, Garnish with fresh green coriander leaves and serve with hot rice or Poee (Goan bread)
Detailed video and illustrated recipe on womenoffatorda.in/prawnwithbottlegourd
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