Dudhi and Shrimp Caldine

Goan Caldine
Goan Caldine
Caldine or Caldinho is a mild coconut based curry that is generally paired with fleshy fish in Goa, but goes exceptionally well with the combination of Dudhi (bottle gourd/calabash/lauki) and Shrimp as well.  An excellent choice for those "light" or "no fish" days.

1 kilogram dudhi (peeled and cut into 1" chunks)
250 grams shrimp (peeled)
1/4 teaspoon turmeric
1 onion (chopped fine)
1 can coconut milk (400 ml)
salt to taste

Masala Ingredients:
1 ripe tomato (crushed and pulped)
3 green chilies
1 inch ball of tamarind
10 peppercorn
1 inch ginger
3 cloves garlic
1 inch cinnamon
1/4 teaspoon turmeric
1 tablespoon coriander
1/2 teaspoon cumin
4 cloves


1. Clean the shrimp, apply 1 teaspoon salt and keep aside. Peel and cut the dudhi. Apply 2 teaspoon salt and keep aside as well.

2. Prep the rest of your ingredients and spices before you begin to save time while cooking.

3. Grind all the masala ingredients to a thick paste. Note: You can skip grinding the tomato and cut it in cubes to be added to the curry later instead. 

4. Heat a couple tablespoons oil in a pot, and add 1/4 teaspoon turmeric to it. Give it a quick stir.

5. Turn the heat up high, and add the shrimp to the pot. Fry for a few minutes.

6. Once the shrimp are about half cooked, remove them from the oil and keep aside.

7. Bring the heat down to medium and add the chopped onion to the pot.

8. Once the onions start to soften, add the ground masala paste to the pot. Fry for a few minutes. Add the drained juice from the dudhi to the masala mix along with 1/2 cup water if it starts to stick to the bottom of the pot. Note: If you decided to skip grinding the tomato, this is when you would add it to the pot.

9. Add the dudhi to the pot, cover and cook on medium heat until the dudhi softens. Test by cutting a piece. It should not be difficult to cut through. This could take anywhere from 20 - 30 minutes.

10. Add the shrimp to the pot next.

11. Add the coconut milk next and taste for salt. Adjust the consistency of the curry as well, and add some water if it's too thick. Cook for a a few more minutes and turn off the heat.

12. Serve with steamed rice or chapatis.

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