Coastal flavours

First things first: there’s no such thing as a typical Indian dinner. It would largely depend on which part of the country you are in. With over 700 languages spoken across India (and about 220 odd languages that faded away), each region has its own take on cuisines and culture. So, for instance, while most states in the south and east of India comprise a majority of rice-eaters, in the north, rotis (and other forms of flatbread) are preferred.

Breakfast is considered the most important meal of the day, but hey, dinner is equally important. Nothing like whipping out a special dinner at the end of a long day at work – a great way to celebrate the fact that you survived and got through the day! Working in the kitchen can be therapeutic for those inclined towards cooking. And that’s why we urge you to widen your culinary repertoire and try out the following versatile Indian dinner recipe.

Caldinha

CaldinhaStraight from the southern state of Goa, known for its gorgeous sun-kissed beaches, this dish has a whiff of the sea and a touch of the tropics. With influences from Portuguese and Syrian Christian cuisine, the Caldinha can be prepared with a number of variations. While the fish or prawn Caldinha is widely preferred, it works great with vegetables too, with okra and cauliflower being the most common. These recipes are like family heirlooms that are handed down to every generation, so it’s difficult to pick the most authentic recipe, so to speak. They are some of the best-kept secrets really! The recipe combines the sweetness of coconut milk with the tanginess of tamarind balanced with some mild spices. It is best had with steamed rice or even buttered-garlic bread.

Here’s a tried-and-tested recipe for a vegetable Caldinha. If you are adding fish, you will have to marinate it with salt and vinegar and follow the other steps:

Ingredients

  • Cauliflower – 1 small-sized
  • Carrots – 1 medium-sized
  • Onions – 2
  • Tomatoes – 1
  • Green chillies – 2
  • Garlic – about 5-6 pods
  • Ginger – a few bits
  • Tamarind juice or vinegar – 1-2 table spoons
  • Cumin, coriander seeds, pepper – ¼ teaspoon each
  • Coconut milk/grated coconut – 1 cup
  • Turmeric – 1 tsp
  • Cinnamon – ½ tsp (optional)

Method

Heat a pan with some oil, crush the ginger and garlic, fry it. Slit the green chillies and pop them in. Chop all the vegetables roughly. Add the onions; once they are cooked, pop in the carrots, cauliflower and the tomatoes. Add salt, crush the cumin, coriander seeds and pepper, add some turmeric if needed. Now stream in the tamarind juice or vinegar. In the meantime, prepare the coconut milk with some freshly grated coconut. In a blender, place the grated coconut with cumin, coriander seeds, pepper and turmeric and grind them to a fine paste. Using a muslin cloth, strain out thick coconut milk in a glass. Now put the paste back into the blender with a cup or two of water and strain out thin coconut milk. Add the thin coconut milk to the pan of veggies, let it simmer for a bit. Finish it up with thick coconut milk before turning off the stove. If this is too much work, you could just use store-bought coconut milk. Tada, your super-aromatic caldinha is ready. Get together with your family and friends at Satara’s dinner table set and dig in to this great Indian dish.