Goan Lady's Finger Curry With Prawns / Lady's Finger Caldinho / Prawns Caldinho Recipe
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- Опубліковано 7 лип 2024
- Goan Lady's Finger Caldinho / Prawns Caldinho Recipe: This Goan lady's finger curry with prawns is a coconut milk-based curry that is delicious but only mildly spiced. This Portuguese origin curry is called a caldinho, or caldine, which is its more popular Konkani name.
The most important ingredient in this lady's finger curry with prawns is coconut milk. It is the coconut milk that gives the curry or caldinho its creamy texture and delicious taste. Goa's classic caldinho is usually made with prawns or fish or else with a mix of seafood and a local vegetable. Lady's fingers or bhendi is a popular choice of vegetable for caldine. The recipe presented here can be modified to make it with only lady's fingers or only prawns.
The iconic Goan caldinho is loved by all - by grown-ups and children. And everyone ends up relishing a second helping. So whether you choose to make a lady's finger caldinho, or one with just prawns, or perhaps a mix of both as in this video, you'll surely be glad you gave this recipe a shot. It's that tasty! And not difficult to make at all.
The full recipe: veenapatwardhan.com/pat-a-cak...
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Background Music: Molbailo dou; Courtesy Jazz Goa
Violinist: Helga V.
Original Music Composer: Frank Fernand
Song, lyrics: C. Alvares
Konkani Movie: Amchem Noxib - Навчання та стиль
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Full recipe here: veenapatwardhan.com/pat-a-cake/2022/04/30/deliciousprawnandladysfingercurry/
It's a versatile recipe. You could use it to make a caldinho with just lady's fingers or one with only prawns.
Very nicely and in sweet voice you have given step by step authentic Goan prawns and lady finger curry!!
Thanks a lot, Prita, for your kind appreciation.
Yammy
Thank you, Veena, for your appreciation.
Nice
Thanks, Celia, for your appreciation.
We all love prawn n lady's fingers curry
Hats off to u for sharing ur recipe
You're so welcome, Dulcina. This curry is also a personal favourite!
Superb dish👍
Thanks for the appreciation, Cynthia.
you just made my day ma'am with your bende and prawn caldeeen. recipe. I was so fed up of friends calling us mangaloreans , bende and prawn curry O what today for lunch😃😃😃🎉🎉🎉🥳🙏🎊🎊🎊🙏❣️❣️❣️ and did not know how to make it.😢 no more👍🤣🤣 thanks to you Veena.😍💐💐💐💐💐💞💞💞
You're so welcome, Dolcie. And many thanks for the love and appreciation.
Never knew a recipe of prawn with okra
Hi Sourav! Thanks for getting in touch. This is a traditional Goan curry and very tasty too.
Thank you Vina i will surely try
You're most welcome, Joysonmaria. And thanks for deciding to try out my recipe.
My all are favourite receipeswhich l loved it much thanks for the wonderful goan receipes
You're most welcome, Angeline. And thanks for the appreciation.
Good old favourite. A true Goan delight
Thank you so much, Jennifer.
I normally do it along with the heads of the prawns .
@@jenniferaguiar4237 , yes, I know a lot of people do that. My mother too liked it that way. But in my family, no one much cares for the heads! I guess, ultimately we cook a dish the way our family enjoys it.
Wow ladies finger and prown recipe 😋😋
Hi
Thank you so much.
Hi Severina. Hope you're fine and enjoying cooking.
खूप छान रेसीपी.. Sure will try.. Thanks mam🙏
You're very welcome, Amita. Ani appreciation sathi dhanyavaad.
I just tried it today, ausome taste, thank you very much for sharing the recipe
You're most welcome, Agnelo. And so glad your caldine turned out great.
Very tasty curry. 💕
Thank you so much for your love and appreciation, Brenda.
Very nice 👌 really caldin will be tasty and delicious thank you Veena mam
You're so welcome, Jessie. And thanks a lot for the appreciation.
Thank you very much Veena for your detailed reply. Will do as you have instructed the next time as I'm surely going to make it again!
You're so welcome, Yvette.
I really enjoy nd relish the dishes prepared by u . My mom prepares pomfret caldin , nd everyone enjoys having it wih steam rice . My mom nd u prepare most of the dishes in the same manner , using the same ings , as l too am from Goa 👌😋👍
Thanks for your appreciation, Anita. So glad my recipes remind you of your Mum's cooking.
Just great God Bless you'll with good health and Happiness.
Raymond Peter D'Souza
Mobaiker 🇹🇯
Thank you so much for your appreciation, Raymond. And God bless you and your family too.
Hi Veena I wanted to make our delicious prawn and lady finger caldinho and I followed your recipe it was so delicious. I also took a picture of my caldine but I don’t know how to forward it to you
Thank you so much, Carol, for trying out my recipe and very glad it turned out great. You could try sending the pic to me as an attachment by email: veenawrites16@gmail.com
I just love your goan dishes, I learned lot from you. Hats off to u.tku
You're most welcome, Joanita. And thank you so much for your appreciation.
Very nice
Thank you so much for your appreciation, Molly.
Wow yummy my favourite dish.god bless you. Love Stella
Many thanks for your appreciation, Stella. And God bless you and your family too.
Ty so much my dear for the awesome lovely Goan coconut praw mix veggies recipe n supper results I'm pleased and happy watching ur post from Tanga Tanzania Wow
You're so welcome, Herman. Sending best wishes all the way to Tanzania to you. Do stay connected.
Ellerine emegine saglik komsum cok lezzetli görünüyor afiyetle yiyin 😋😋👍👍☕☕👈👈
What happened to the soak tamarind why vinegar ???
You're most welcome. And thank you for your appreciation.
@@louisamascarenhas9009, I've added the tamarind extract in the recipe. Please watch the video again. And vinegar, especially palm vinegar, adds a distinctive taste to Goan curries. Hope I've answered your questions. If you need any more clarifications, please don't hesitate to get in touch again.
Thank you so much chef Veena ❤
You're so welcome, Jacinta.
Hi Veena
Very methodically explained
I prepared it
Came out nice
My Tia , your grandma used to make
Yes, Selma. She made it often. And thanks for the appreciation.
Thank you for the receipe.
My mum special dish some times she used to put drumstick.(veg)
You're most welcome, Lourdina. And yes, our mothers and grandmothers often mixed prawns with suitable vegetables so that a small quantity of expensive sea food could go a long way, especially when it came to feeding a large family. Lady's fingers, drumsticks, dudhi (bottle gourd), cauliflower.... these were some vegetables that went into such tasty and much loved prawn and vegetable curries.
Hi Pat a cake nice watching your video. I hve my doubt where okra is concerned how to avoid okra fm Slimy. Is it the sourness pls explain how to avoid slimy sticky okra
Isabelle, thanks for your appreciation. About the sliminess of okra, that get's cut down very easily by anything sour you add in the curry. That could be tamarind extract like we do in this curry or even lime juice as in some other recipes.
Hello my dear imade the kulkuls can i fry them tom its ok or do i have to fry them straight away please let mek
Hi Ursula!! If you want to fry the kulkuls tomorrow, see that you cover them well and store them in a single layer preferably. If you want to pile them up in more than one layer, put a piece of parchment paper between every two layers.
Veena, This rescipe is our speciality.V make this quite often.God bless u.
Thanks for getting in touch, Jocyleen. This curry is a personal favourite as well. God bless you and your family.
Veena, God too will bless u for u always shower blessings on other's
@@jocyleenfernandes578 , many, many thanks for your kind words.
Can the ground masala be used as it is, for the curry without straining it?
Yes it can, Cynthia. But then reduce the amount of coconut by half. And add water to the curry while cooking it. In that case, it will be a green coconut curry. When the curry is made with purely coconut milk, it is called a caldinho / cladine.
Looks delicious, Veena. I’m intrigued; what’s the benefit of pre-frying the prawns? Also, I’m assuming if I use bindichi solam, I’d need to reduce the amount of tamarind, right?
Yours is a rich treasure-trove of Goan cuisine! The added touch of beautiful Konkani music provides just the right feeling of saudades ❤
Many thanks for your generous appreciation, Felix. Frying the prawns lightly first makes sure they stay intact in the curry. And yes, the sour bindea solam will replace some of the tamarind which you'll have to reduce accordingly.
Good Evening Ma'am,
Could you please send me your goan amotik recipe??
Whenever I use your recipe, my children eat happily as it is the same taste of my Mom.
Happily they say Nani's food.
We are at present in UK.
I love you Ma'am.
Thank you so much for the very generous appreciation, Cyrila. And so glad your children too enjoy my recipes. I will surely add amotik to my list of requested recipes and will soon post this video. Sending love to you all the way to the UK!
Yes Sally I am reading yr message.
@@PataCake THANK YOU MA'AM
@@cyrilaceciliaafonso488 , you're so welcome.
We can also use drumstick or cauliflower instead of ladyfinger
Yes, Deepali, you can. But then you'll have to add a little less tamarind extract. Thanks for getting in touch.
Made this curry for lunch today with steamed rice and Bombay ducks.
Very tasty curry, mildly spiced and family enjoyed it.
However, duce to lack of time and patience, skipped the removal if thin and thick coconut milk.
Instead ground the masala very fine.
The curry still turned great.
So glad your curry turned out great, Yvette. But the next time, do extract the coconut milk and make it. For caldines, the star ingredient is coconut milk. That's what gives this kind of curry a delicious creamy texture. But for a regular coconut curry, this same recipe can be easily adapted by grinding the grated coconut finely instead, exactly as you did.
82 like done 👍
Thank you so much.
Can we make cauliflower with prawns same receipie
Yes of course, Lewisida. You can also use dudhi (bottle gourd).
Madam please show us how to make. Goan bebinca
Hi Lipa! Bibinca is already on my long list of requested videos. Can't say exactly when, but I'll surely post this video.
Chicken curry recipe
Have you checked out my chicken xacuti video, Connie? Here's the link: ua-cam.com/video/fCVTCzHTT3s/v-deo.html
What if we don't store tamarind
You need some souring agent in this recipe, Janet. In place of tamarind, you could add sour lime / lemon juice or even amchur (dried mango powder) if that is available where you live. Yet another option would be vinegar, though a sweeter version of it, like balsamic vinegar. Hope this helps.
Nice
Thanks, Grace, for your appreciation.