Goan Vegetable Caldine

History:

Vegetable Caldine is a Goan curry that showcases the state's love for coconut-based dishes. Caldine is a milder and creamier curry compared to some of Goa's spicier offerings. This vegetarian version uses an assortment of vegetables and is a testament to Goa's diverse culinary traditions.

Recipe:

Ingredients:

• 2 cups mixed vegetables (e.g., cauliflower, carrots, peas, beans), chopped
• 1 potato, peeled and diced
• 1 cup grated fresh coconut
• 1 onion, finely chopped
• 2-3 green chilies, slit
• 1-inch piece of ginger, minced
• 4-5 cloves of garlic, minced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• A pinch of asafoetida (hing)
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Coconut Paste:

   • In a blender, combine the grated coconut with a little water and blend until you get a smooth paste. Set aside.

2. Blanch the Vegetables:

   • Boil the mixed vegetables and diced potato in salted water until they are slightly tender. Drain and set them aside.
     
     
     

3. Prepare the Curry Base:

   • In a large pan, heat oil and add mustard seeds, cumin seeds, fenugreek seeds, and asafoetida. Sauté for a minute until they sizzle.

4. Add Aromatics:

   • Add the finely chopped onion, minced ginger, and minced garlic. Sauté until the onions turn translucent.

5. Add Coconut Paste:

   • Add the coconut paste to the pan and stir well. Cook for a few minutes until the mixture thickens slightly.

6. Add Spices:

   • Add turmeric powder and slit green chilies. Mix well and cook for another couple of minutes.

7. Add Blanched Vegetables:

   • Add the blanched vegetables and diced potato to the curry base. Stir gently to coat them with the coconut mixture.

8. Simmer:

   • Pour in enough water to cover the vegetables. Bring the curry to a simmer and cook for about 10-15 minutes, or until the vegetables are tender and the flavors meld.

9. Season and Garnish:

   • Season with salt to taste. Garnish with fresh coriander leaves.

10. Serve:

    • Serve Goan Vegetable Caldine hot with steamed rice or crusty bread.

Goan Vegetable Caldine is a soothing and creamy curry that showcases the delightful combination of vegetables and coconut, a testament to Goa's diverse culinary traditions. Enjoy this mild and comforting dish as a wholesome meal.

Vegetarian

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Sorak Curry with Fish (Sarapatel)

History:

Sorak Curry is a traditional Goan curry that has its roots in Portuguese and Konkani culinary influences. It is known for its tangy and slightly sour flavor, often achieved by using kokum or tamarind. In this variation of Sorak Curry, we'll add fish to make it even more delightful.

Recipe:

Ingredients:

• 500g fish pieces (preferably small fish like mackerel or sardines)
• 1 large onion, finely chopped
• 2 tomatoes, finely chopped
• 1/2 cup grated fresh coconut
• 2-3 green chilies, slit
• 1-inch piece of ginger, minced
• 4-5 cloves of garlic, minced
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 4-5 pieces of kokum or 1 tablespoon tamarind paste
• 2 tablespoons vegetable oil
• Salt to taste
• Fresh coriander leaves for garnish

Instructions:

1. Prepare the Kokum or Tamarind:

   • If using kokum, soak it in warm water for about 20 minutes to soften. If using tamarind paste, dissolve it in 1/4 cup of warm water and set it aside.

2. Make the Coconut Paste:

   • In a blender, combine the grated coconut with a little water and blend until you get a smooth paste. Set aside.
     
     
     

3. Marinate the Fish:

   • In a bowl, mix the fish pieces with turmeric powder and a pinch of salt. Allow them to marinate for about 15-20 minutes.

4. Prepare the Curry Base:

   • Heat oil in a pan. Add the minced ginger and garlic and sauté for a minute until they release their aroma.

5. Add Onions and Tomatoes:

   • Add the finely chopped onions and tomatoes. Cook until they soften and the oil begins to separate.

6. Add Coconut Paste:

   • Add the coconut paste to the onion-tomato mixture. Stir well and cook for a few minutes.

7. Add Spices:

   • Add turmeric powder, red chili powder, and slit green chilies. Sauté for another 2-3 minutes.

8. Add Fish and Kokum/Tamarind:

   • Carefully add the marinated fish pieces along with the marinade. Pour in the kokum-soaked water or tamarind paste.

9. Simmer:

   • Let the curry simmer on low heat for about 15-20 minutes until the fish is cooked through and the flavors meld. If needed, add more water to achieve your desired consistency.

10. Garnish and Serve:

    • Garnish with fresh coriander leaves. Serve Sorak Curry with Fish hot with steamed rice or bread.

Sorak Curry with Fish is a tangy and mildly spiced curry that showcases the flavors of Goan cuisine. The use of kokum or tamarind adds a unique sourness that balances the richness of coconut, making it a delightful and authentic Goan dish.

Non Vegiterian

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