Goan Prawns Caldeen


  • Heat the oil in a pan
  • Add the cloves to it
  • Add chopped onions
  • Sauté on medium flame till lightly browned
  • Add your ginger
  • Put in the garlic and stir
  • Mix the haldi, jeera, dhania and pepper powders with a table spoon of water
  • Tip – You can add a little more water if it is too dry
  • Add the mixed masalas to your pan
  • Stir for a few seconds before adding the 11/2 cup of water
  • Once the curry boils, add coconut milk
  • Stir continuously on a low flame
  • When all your flavours have blended well, add the prawns
  • Keep stirring on a low flame
  • Tip – Coconut milk should not be boiled too much or it will curdle
  • Add tomatoes
  • Tip – The tomatoes are optional
  • Cook for 2-3 min
  • Add bhindi
  • Add salt and stir
  • Add the vinegar
  • Stir well
  • Prawn Caldeen is best served with rice

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