Mushroom Caldine Recipe | Vegetarian Goan Mushroom Curry

Name: Mushroom Caldine Recipe | Vegetarian Goan Mushroom Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Indian
Ingredients: 400 g White Button Mushrooms (400 grams Button mushrooms); 1 cup Coconut Milk (1 cup Coconut milk); 1 piece Yellow Onion (1 Onion finely chopped); 2 pieces Green Chili (2 Green Chillies slit); 5 pieces Garlic (5 Garlic finely chopped); 1 piece Ginger (1 inch Ginger finely chopped); 1 tsp Table Salt (1 teaspoon Salt or to taste); 1 tsp Vegetable Oil (1 teaspoon Oil for cooking (vegetable oil used)); ½ cup Coconut (1/2 cup Fresh coconut); 20 g Tamarind (20 grams Tamarind); 1 tsp Cumin Seeds (1 teaspoon Cumin seeds (Jeera)); ½ tsp Coriander Seed (1/2 teaspoon Coriander (Dhania) Seeds); 4 pieces Dried Red Chili (4 Dry Red Chillies); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); ¼ cup Water (1/4 cup Water)

Mushroom Caldine Recipe | Vegetarian Goan Mushroom Curry - Indian Curry Recipes (Indian)

25 minIndian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Steps

1To begin making the Mushroom Caldine recipe, first prep and measure all the ingredients and keep them ready.
2In a small jar of the mixer grinder, add the coconut, red chillies, tamarind, coriander seeds, cumin seeds and turmeric powder. Add 1/4 cup of warm water and blend to make a smooth paste.
3Cut the mushrooms either into slices or halfs or you can leave them as whole. Its a personal choice of how you like your mushrooms. I like them sliced lengthwise.
4Heat oil in a pan; add the onion, garlic, ginger and green chillies. Saute until the onions are tender and lightly browned.
5Once the onions are lightly brown, add the tomatoes and saute for about a minute until it turns soft and mushy. Cover the pan to fasten the cooking process of the tomatoes.
6Once the tomatoes have softened, add the mushrooms and saute until the mushrooms are almost cooked.
7They will shrink in size and release water. At this stage, add the caldine masala paste, coconut milk and salt to taste.
8Give the mushroom caldine a brisk boil for about 3 minutes and turn off the heat. Check the taste and adjust the salt accordingly.
9Stir in chopped coriander leaves and transfer the mushroom caldine to a serving bowl and serve hot.
10Serve Mushroom Caldine along with Toasted Buttered Pav Buns or Whole Wheat Laccha Paratha for a quick simple delicious meal together.