web analytics

Five hrs cooking class with local farmer’s market tour

Culinary Excursion

Masalas & Curry Pastes

Cookery Workshop in Indian Bread (Four hours)

Two to Five days – Comprehensive Cookery Workshops

Vegan Cooking Class

3 days Culinary & Heritage Tour

Prawns and Bottle Gourd Caldin

Prawns and Bottle Gourd Caldin


Prawns and Bottle Gourd Caldin is a mild coconut milk based curry. Generally a fish is used but you can make this yellow curry with Shrimps or Vegetables or a mix of two. Goes well with Bread as well as steamed rice.
Ingredients Quantity
Prawns (medium size), cleaned and deveined 100 gms
Bottle Gourd, peeled and cut into 1 inch cubes 100 gms
Coconut extract, milk 400 ml
Onion, finely chopped 1 no.
Tomato, finely chopped 1 no.
Green chili, slit 2 nos.
Pepper Powder ½ tsp
Turmeric Powder ¼  tsp
Ginger garlic paste 1 tsp
Cumin Powder ½ tsp
Coconut milk 2 ½ cups.
Vinegar (Preferably Palm Vinegar)  1 tbsp
Oil 1 tbsp
Salt to taste  
Freshly chopped coriander for garnishing 1 tbsp

Preparation Method:-

  • Marinate the Prawns in marinade of salt, ginger-garlic paste and turmeric powder for twenty minutes.
  • Heat the oil in a pan and sauté the green chilies and onion till the onion changes color.
  • Add the chopped tomato and cook till soft.
  • Add the Bottle Gourd cubes, the coconut milk, pepper powder and cumin powder, salt to taste, mix well and bring to boil. Simmer, cover the pan and cook till the bottle gourd is cooked till al dente. Take care not to overcook the bottle gourd.
  • Add the marinated prawns, mix well and bring to boil. Cook for 2 minutes.
  • Add 1 tablespoon of vinegar and give a good stir.
  • Turn off the heat.  Garnish with chopped coriander leaves.
  • This can be served hot with steamed rice or Goan Bread – Poee/ Pao.

Tips:- 1. Caldin can be made with other vegetables such as Turnips, Cauliflower florets, Baby Cabbage cut into 2 or 4 pieces, Lady fingers and also hard boiled eggs – cut into two.