With Caldin de Camerão
Caldin is comfort food. The word Caldin is derived from the Portuguese ‘caldinho’ which means broth. It is a simple warm broth made with many ingredients but traditionally with prawns and bottle gourd, or prawns and pumpkin. Please see our Caldin with prawn and bottle gourd recipe here. Caldin again traces its origins to the Portuguese era but has undergone many variations as it mingled with Indian spices but without losing its fundamental character. The recipe we have here is called Caldin de Legumes or vegetable Caldin which is an all time favourite both among vegetarians and non vegetarians. Caldin can be had with rice or breads and are that are immense popular not just in Goa but in Portugal too. During the rainy season, or during the winter season, a hot bowl can keep you warm and filled.
What you need:
- Cauliflower florets 3-4
- Carrot 1 cut into long slices
- French beans 7-8 cut in half
- Potato 1 large cut into cubes
- Onion 1 chopped
- Tomato 1 quartered
- Turmeric powder 1/4 tsp
- Green chillies 2 slit
- Coconut milk thin 1 cup; thick 1 cup
- Salt and pepper to taste
- Oil for cooking
- Coriander leaves for garnish
How to make coconut milk: Grate 1 fresh coconut. Add half cup of water to the grated coconut into the mixer. Grind until smooth paste is formed. Take a linen or cotton cloth or mesh strainer and sieve the mixture. Squeeze the juice out and collect the milk (this is the thick coconut milk). Now put the coconut pulp back into the mixer and add 1 cup of water. Grind again until well combined and sieve the mixer in a cloth or mesh strainer and collect the milk (this is thin coconut milk).
Note : You can also use the readymade coconut milk from the store.
Step 1 – Prepare all the vegetables.
Step 2 – Heat 2 to 3 tbsps of oil in a thick bottled vessel. Coconut oil is traditional but you can use any oil.
Step 3 – Add the onions and sauté them until they become soft and translucent.
Step 4 – Add half a teaspoon of salt and the turmeric powder.
Step 5 – Saute again for a minute until the raw smell of the powder goes away.
Step 6 – Add the vegetables and mix them well, frying them for a minute. Add two tsps of the Caldin de Camarão masala and stir well into the vegetables.
Step 7 – Pour the thin coconut milk and cook closed for 3 to 4 minutes.
Step 8 – Now add the tomato along with the chillies. And stir well. Cook for 2-3 minutes.
Step 9 – Pour the thick coconut milk and mix well.
Step 10 – Cook covered for another 2-3 minutes or until the vegetables are cooked to your preference.
Step 11 – Add 1/2 tsp of freshly ground pepper and garnish with coriander leaves.
Step 12 – Transfer the Caldin de legumes into a bowl and serve with bread or rice.
Note – Caldin improves in taste the next day, so the traditionalists say. What kind of vegetables you should use depends entirely on your preferences and taste. In this recipe we haven’t added green peas which is something that’s quite common in mixed vegetable broths of this kind. The quantity also can be varied depending on your choices. Instead of coriander, you can also use curry leaves that will alter the flavour a little bit. You can also try Caldins with a single vegetable like mushroom Caldin or potato Caldin or Caldin with an assortment of different varieties of beans. Whatever your fancy, your imagination is the only limit. Do let us know of your efforts at email@example.com and we’ll feature your recipe on our website. You can upload your recipe here.