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Prawn Caldine
Prawn Caldine is a traditional Indian recipe (from Goa) for a classic curry of prawns, tomatoes and green beans in a spiced coconut milk base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Prawn Caldine.
prep time
10 minutes
cook time
25 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : CurrySpice RecipesBean RecipesIndian Recipes
This is a classic seafood curry from Goa that combines prawns and green beans in a coconut milk base.
Ingredients:
360g raw king prawns, shelled
1 tbsp white wine vinegar
½ onion, chopped
2 plum tomatoes, chopped
1 tbsp vegetable oil
1 tsp ground turmeric
1 tsp cumin seeds
1 tsp ground coriander
black peppercorns, ground to make ½ tsp powder
1 tsp garlic paste
1 tsp ginger paste
1 red chilli, finely chopped
200g basmati rice
400ml light coconut milk
125g green beans, cut into diagonal pieces
a handful of coriander leaves, chopped, to serve
Method:
Put the king prawns into a bowl with the vinegar and a large pinch of salt, and leave while you make the curry sauce.
Combine the onion and tomatoes into a small blender and whizz to a purée.
Heat the vegetable oil in a deep frying pan (or wok) with a lid and gently fry the turmeric, cumin seeds, ground coriander and pepper for several minutes until fragrant. Tip in the onion-tomato purée, garlic and ginger pastes and red chilli, and cook for 10 minutes, stirring regularly, until most of the water has evaporated.
Wash the rice, then put into a pan with 400ml of water and a pinch of salt. Bring to a simmer, put on a lid and cook gently for 12 minutes until cooked and all the water has been absorbed.
Tip the coconut milk into the curry mix, bring to the boil then tip in the prawns with the vinegar and the green beans, put on the lid and simmer gently for 5-6 minutes or until the prawns are cooked through. Sprinkle with coriander and serve with the rice.
