with Executive Chef Desmond Carneiro from Pullman Vung Tau
Highly influenced by Portuguese culture, prawn caldine is loved for its use of fresh local seafood and spices. Let try this simple yet famous dish from Goa (India) with executive chef Desmond Carneiro of Riviera Restaurant.
Ingredient: serves 2
- 550g headless raw prawns
- 2 tsp coconut or white wine vinegar
- 1 tsp turmeric powder
- 1 tsp black peppercorns
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 2 tsp white poppy seeds or ground almonds
- 4 tsp groundnut oil
- 1 onion, thinly sliced
- 3 garlic cloves, cut in slivers
- 1root ginger, finely chopped
- 14fl oz coconut milk
- 4 tsp tamarind water
- 5l oz water
- 3-5 mild green chillies, seeded and cut in log thin shreds
- 2 tsp chopped coriander
- salt to taste
- Peel the prawns. Mix the prawns with the vinegar and half tsp of salt and leave for 5 minutes.
- In the meantime, put the turmeric, peppercorns, coriander seeds, cumin seeds and white poppy seeds into a spice grinder and grind to a fine powder.
- Heat the oil in a medium-sized pan. Add the onion, garlic and ginger and fry gently for five minutes. Stir in the ground spices and fry for 2 minutes.
- Add the ground almonds (if using) plus the coconut milk, tamarind water, three quarters of the chillies and ½ tsp salt. Bring to a simmer and cook for 5 minutes.
- Add the prawns and simmer for 3-4 minutes only, so they do not overcook. Stir in the rest of the sliced chillies and the coriander and serve with some basmati rice.
This dish can be savoured at Riviera Restaurant, Pullman Vung Tau, 15 Thi Sach St, Thang Tam Ward, Vung Tau City. Call + 064 355 1777 for enquiries or reservations.