Mushroom Caldin
A mild and tangy Goan curry featuring earthy mushrooms simmered in a creamy coconut milk base. This vibrant yellow stew, delicately spiced, brings the coastal flavors of Goa right to your kitchen.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Sauté Aromatics
- b.Heat coconut oil in a heavy-bottomed pan or kadai over medium heat.
- c.Add the finely chopped onion and sauté for 4-5 minutes until it becomes soft and translucent.
- d.Add the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
- e.Stir in the chopped tomato and cook for 3-4 minutes, stirring occasionally, until it turns soft and pulpy.
- 2
Step 2
- a.Cook the Mushrooms
- b.Reduce the heat to low. Add the turmeric powder, coriander powder, and cumin powder. Sauté for 30-40 seconds until the spices are fragrant.
- c.Add the cleaned and cut mushrooms and salt. Mix well to coat the mushrooms evenly with the spice mixture.
- d.Increase the heat to medium and cook the mushrooms for 5-7 minutes. They will release their water and reduce in size.
- 3
Step 3
- a.Simmer the Curry
- b.Pour in the thick coconut milk, tamarind paste, and grated jaggery. Stir gently to combine everything.
- c.Add 120 ml (1/2 cup) of water to adjust the consistency of the gravy.
- d.Bring the curry to a gentle simmer over low heat. It is crucial not to let it come to a rolling boil, as this can cause the coconut milk to split.
- e.Let it simmer for 5-6 minutes, allowing the flavors to meld together and the gravy to thicken slightly.
- 4
Step 4
- a.Garnish and Serve
- b.Taste the curry and adjust the salt, tamarind, or jaggery to achieve your desired balance of flavors.
- c.Turn off the heat and garnish with freshly chopped coriander leaves.
- d.Serve the Mushroom Caldin hot with steamed rice or traditional Goan pao (bread).
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest curry, use full-fat canned coconut milk.
- 2Always simmer the curry on low heat after adding coconut milk to prevent it from curdling.
- 3The key to a good Caldin is the balance of tangy (tamarind) and sweet (jaggery). Adjust these to your personal preference.
- 4You can use other mushroom varieties like cremini or oyster for a different texture.
- 5For a richer flavor, lightly sauté the mushrooms separately in 1 tsp of oil until golden brown before adding them to the curry.
- 6To make fresh tamarind pulp, soak a small lime-sized ball of tamarind in 1/4 cup of hot water for 15 minutes, then squeeze and strain the liquid.
Adapt it for your goals.
Protein Variation
Replace mushrooms with paneer, tofu, or vegetables like cauliflower, carrots, and green beans. If using paneer or tofu, lightly pan-fry it before adding to the curry.
Spice LevelSpice Level
For a spicier version, add 1/4 tsp of red chili powder along with the other spices, or increase the number of green chilies.
CreaminessCreaminess
For an even richer and thicker curry, grind 8-10 cashews with a little water to a fine paste and add it along with the coconut milk.
Why this is on our healthy list.
Rich in Antioxidants
Mushrooms and turmeric are packed with antioxidants that help protect your body from damage by free radicals and reduce inflammation.
Supports Heart Health
The use of coconut oil and the low cholesterol content of mushrooms contribute to cardiovascular wellness. The potassium in mushrooms also helps regulate blood pressure.
Plant-Based Goodness
This recipe is entirely plant-based, providing a good source of dietary fiber, vitamins, and minerals without any animal products, making it suitable for vegans and vegetarians.
Frequently asked questions
One serving of Mushroom Caldin contains approximately 250-300 calories, primarily depending on the fat content of the coconut milk used.