Prawn Caldine Pasta
Prawn Caldine Pasta is a delicious Goan Catholic dish that combines the flavors of succulent prawns with a creamy coconut-based sauce, served over al dente pasta. This recipe is a perfect fusion of Goan and Italian cuisines, creating a unique and flavorful dish.
Ingredients
- 250g pasta
- 500g prawns, peeled and deveined
- 1 onion, finely chopped
- 3-4 garlic cloves, minced
- 1-inch ginger, grated
- 1 tomato, chopped
- 1 cup coconut milk
- 1 green chili, slit
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1 tablespoon vegetable oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Boil the pasta according to package instructions. Drain and set aside.
- Heat oil in a pan and sauté the onions, garlic, and ginger until fragrant.
- Add the tomatoes and cook until they soften.
- Stir in the turmeric, red chili powder, coriander powder, and cumin powder.
- Pour in the coconut milk and bring to a gentle simmer.
- Add the prawns and green chili, and cook until the prawns are pink and cooked through.
- Season with salt and mix in the cooked pasta.
- Garnish with fresh coriander leaves and serve hot.
Cooking & Preparation
- Preparation time:
- 10 minutes
- Cooking time:
- 20 minutes
- Total time:
- 30 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 30g
- Fat
- 15g
Supplies
Pan Spoon Knife Cooking pot Colander
Tools
Stove Cutting board Grater
Serving suggestions
Serve the Prawn Caldine Pasta with a side of garlic bread and a fresh green salad for a complete meal.
Tips & tricks
For a spicier kick, add more green chilies or a dash of hot sauce to the dish.
Cost
$20