Prawn Goan Caldine

Goan Caldine (also spelled Caldeen or Caldinho) is a traditional curry from the Indian coastal state of Goa. The dish gets its name from the Portuguese word "caldo", meaning “broth” or “stock,” which reflects Goa’s Indo-Portuguese culinary heritage.

It’s known for being mild, fragrant, and creamy, usually made with coconut milk, which gives it a smooth texture and a gentle sweetness. The spices used are subtle — turmeric for color, cumin and coriander for warmth, and green chilies for a hint of heat. Unlike fiery Goan curries like vindaloo, caldine is all about delicate balance.

There are several versions:

Fish or prawn caldine: The most common, where seafood is simmered in a coconut-based gravy.

Chicken caldine: A lighter option that still leans on coconut and spices.

Vegetable caldine: Popular among vegetarian Goan homes, featuring seasonal veggies.

Typically, it’s eaten with steamed rice or Goan sannas (fluffy rice cakes).

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Prep Time 25

Cook Time 30

Total Time 55

Course Dinner, Lunch, Main Course

Cuisine Indian

Servings servings

Calories 427 kcal

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Ingredients

For the spice paste

1 cup freshly grated coconut or unsweetened desiccated
1 small onion chopped
3–4 cloves garlic
1 piece ginger about 1 inch
2–3 green chilies to taste
1 tsp cumin seeds
1 tsp coriander seeds
½ tsp turmeric powder
6–8 black peppercorns
1 piece tamarind small or 1 tsp tamarind paste
½ cup water for grinding

For the curry

1 lb medium prawns cleaned and deveined
2 tbsp oil preferably coconut oil
1 onion finely sliced
1 tomato chopped, optional—some families skip it
1 cup thick coconut milk
1½ cups thin coconut milk or water
Salt to taste

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Instructions

Make the spice paste: Grind all the spice paste ingredients into a smooth mixture with a little water.
Cook the base: Heat coconut oil in a wide pan. Sauté the sliced onion until soft and translucent. If using tomatoes, add them and cook until mushy.
Add the masala: Stir in the ground paste and cook on medium heat for 3–4 minutes until the raw smell disappears.
Simmer the curry: Add the thin coconut milk (or water) and bring to a gentle simmer. Taste for salt.
Cook the prawns: Add the prawns and cook for 4–6 minutes—just until they turn pink and tender. Don’t overcook.
Finish with richness: Lower the heat and stir in the thick coconut milk. Simmer gently for another 1–2 minutes; do not let it boil after adding thick coconut milk.
Rest and serve: Let it sit covered for 5–10 minutes before serving. The flavors meld beautifully.
To serve: Enjoy it hot with steamed rice, Goan poi bread, or sannas.

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Nutrition

Calories: 427kcal (21%)Carbohydrates: 17g (6%)Protein: 18g (36%)Fat: 32g (49%)Saturated Fat: 22g (138%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 143mg (48%)Sodium: 797mg (35%)Potassium: 505mg (14%)Fiber: 4g (17%)Sugar: 5g (6%)Vitamin A: 469IU (9%)Vitamin C: 12mg (15%)Calcium: 103mg (10%)Iron: 3mg (17%)

Disclaimer

Nutritional information for this recipe is an approximation and is not to be construed as medical advice.

Keyword coconut milk, comfort food, curry, seafood

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