Shrimp Caldine


by: Cooking Granny

A caldin is a coconut curry, typical of Goa. Though caldins are made with fresh coconut milk in India, it's thicker and richer than other brands, and imparts a great deal of flavor. It's important not to let the caldin boil during cooking, or the coconut sauce will break.


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serves: 4

1 1/4 lb (550 g) raw medium shrimp (in shell but headless)

2 tablespoons coconut vinegar or white wine vinegar

1 teaspoon turmeric powder

1 teaspoon black peppercorns

1 tablespoon coriander seeds

1 teaspoon cumin seeds

2 tablespoons white poppy seeds or ground almonds

1/4 cup peanut oil

1 onion (thinly sliced)

3 cloves garlic (cut into slivers)

1 piece 1-inch (2.5-cm) fresh ginger (minced)

1 3/4 cups (400 ml) coconut milk

1/4 cup Tamarind Water

2/3 cup (150 ml) water

5 mild green chile peppers (halved, seeded, and cut into long, thin shreds)

2 tablespoons chopped cilantro


Nutrition Facts
Shrimp Caldine

Servings Per Recipe: 4

Amount per Serving

Calories: 578

  • Total Fat: 39.5 g
  •     Saturated Fat: 22.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 178.8 mg
  • Sodium: 833.5 mg
  • Total Carbs: 35.8 g
  •     Dietary Fiber: 6.7 g
  •     Sugars: 7.1 g
  • Protein: 26.3 g

how is this calculated?

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1.  Hold the body of the shrimp in one hand and firmly twist off the head with the other. Save the heads for making stock, if desired.

2.  Break open the soft shell along the underbelly of each shrimp and peel if away from the flesh. You can leave the last tail segment of the shell in place for some recipes.

3.  Run the tip of a small, sharp knife along the back of the shrimp and pull out the intestinal vein if dark and visible (deveining is not always essential).

4.  Mix the shrimp with the vinegar and 1/2 teaspoon of salt. Set aside for 5 minutes.

5.  Meanwhile, put the turmeric powder, black peppercorns, coriander seeds, cumin seeds, and white poppy seeds into a spice grinder and grind to a fine powder.

6.  Heat the oil in a medium-sized pan. Add the onion, garlic, and ginger and fry gently for 5 minutes. Stir in the ground spices and fry for 2 minutes. Add the ground almonds if you aren't using poppy seeds, along with the coconut milk, tamarind water, water, three-fourths of the sliced chiles, and 1/2 teaspoon of salt. Bring to a simmer and cook for 5 minutes.

7.  Add the shrimp and simmer for just 3 to 4 minutes so they don't overcook. Stir in the rest of the sliced chiles and the cilantro, and serve with some steamed rice.

Cooks' note:
ALTERNATIVE FISH: Any type of raw shrimp, or goujons of fish such as brill, flounder, or john dory.

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