mushroom caldin

by dassana in Goan Recipes mushroom caldin - a vegetarian as well as vegan version of the popular goan bright yellow curry generally made with fish. fish caldin as well as veg caldin is often served in the shacks and restaurants in goa. i once had a veg caldin at a beach shack and it was bad. no flavors, no balance and no taste…. wondered who made it. mom makes fish as well as prawns caldin often at home. being goans, they are fish eaters, so fish is often served on the menu. i use my mom's caldin recipe to make veg or mushroom caldin at home. my north indian family loves this mushroom curry to the core. so much so that i often get requests to make this. this curry is not spicy and can even be made for kids. here i have used coconut milk, both thin and thick milk. you can also use grated coconut and make the curry. to give a hint of sourness to the curry, we always add tamarind. in the absence of tamarind you can add vinegar or lime juice. as this is a curry, it goes best with some steamed rice. its also great with some soft bread or rolls. the bread soaks up the curry and its yummm when you eat a slice of bread and in no time you will end up finishing the curry as well as the bread. the curry can also be had with chapatis or parathas. i served mushroom caldin with garlic bread and steamed rice. accompanying the curry you can also serve a side vegetable dish or a salad. even with veggies like cauliflower, peas, carrots, french beans etc the caldin curry tastes very good. so you can make this coconut based curry with veggies of your choice as well as mushrooms or mixed varieties of mushrooms. if you are looking for more mushroom recipes then do check kadai mushroom, mushroom biryani, mushroom manchurian and chili mushroom. mushroom caldin Author: dassana Recipe type: main Cuisine: goan, indian Serves: 4 200-250 gms button mushrooms, rinsed and quartered ¼ cup chopped onion, chopped 1 medium sized tomato – quartered 2 cups thin coconut milk & 1 cup thick coconut milk (you can also substitute coconut milk with ¾ or 1 cup fresh grated coconut) 2 tbsp oil salt as required 2-3 garlic ½ inch ginger ¼ cup roughly chopped onion 2-3 red chilies 1 tsp seedless tamarind 1 tsp cumin seeds 2 tsp coriander seeds ¼ or ½ tsp turmeric powder first grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water. if using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients. keep the ground curry paste aside. heat oil in a pot. fry onions till transparent. add tomatoes and fry for 2-3 minutes. now add the mushrooms. stir and saute the mushrooms. first the mushroom will ooze out water and the whole mixture will become slightly watery. continue to saute till the water dries up and oil starts to leaves the sides of the mushroom mixture. now add the ground masala paste and saute for 3-4 minutes, stirring often. first add the thin coconut milk and simmer the curry for 5-6 minutes. season with salt. addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later. lastly add the thick coconut milk and let the curry come to one boil. switch off the fire. serve the mushroom caldin hot with some steamed rice or bread/rolls or goan bread. if grated coconut is added to make the masala curry paste, then add 2 to 2.5 cups water to give a curry like consistency. you can adjust the consistency of the curry as per your needs. 3.2.2045 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/mAwfRJfM5SE/

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