Goan Mushroom Caldine
A mild Goan coconut curry with mushrooms, tamarind, and a bright coriander-green chilli masala — light, silky, and coastal.
Cuisine: Goan (Goa) · Style: Curry · Protein: Mushroom · Total time: · Difficulty: easy · Servings: 4 · Spice: 2/5
Ingredients
- 400g button mushrooms, sliced
- 1 onion, finely chopped
- 5 garlic cloves, chopped
- 1 inch ginger, chopped
- 2 green chillies, slit
- 1 tomato, chopped
- 1/2 cup fresh coconut, grated
- 1 tsp cumin seeds
- 1/2 tsp coriander seeds
- 4 dry red chillies
- 1/2 tsp turmeric
- 1 tbsp tamarind paste
- 1 cup coconut milk
- 1 tbsp oil
- Salt to taste
- Coriander leaves to finish
Steps
- Grind the coconut, chillies, tamarind, cumin, coriander, red chillies, and turmeric with a little water into a smooth caldine paste.
- Heat oil and sauté onion, garlic, ginger, and green chillies until the onions are soft.
- Add tomato and cook until pulpy.
- Add the mushrooms and cook until they begin to soften and release moisture.
- Stir in the caldine paste and coconut milk, then simmer gently until the curry is light, smooth, and fragrant.
- Finish with coriander and serve with pav or rice.