C is for Cauliflower Caldine

Caldine is quite a popular Goan fish curry. Fish, coconut milk and turmeric, in combination with other spices, lend it its deceptively mild appearance. Again, I have modified this to make it a vegan dish. (Oh, the things I do for love! 😉 )

The more common dish at home was fish caldine served over a bed of steamed rice. The fish was usually pomfret, its mild and tender taste enhanced by the flavours of the spices.

Caldine, in its vegetarian form, was mostly served during the Indian monsoon when there is no fish to be had. (Monsoon is the time when many varieties of fish breed and the fisher folk take a much needed break. They are all huddled indoors, safe and away from the thunderstorms and heavy downpours that characterise this June-September period.)

This avataar of Caldine is equally delicious as the original one. I hope you enjoy it as much as I do.

Cauliflower Caldine

Ingredients:

1 medium cauliflower (about 2-3 cups)

1 medium onion, finely chopped

1 medium tomato, finely chopped

200 ml coconut milk

1 green chilli, slit in half

1/2 teaspoon ginger paste

1/2 teaspoon garlic paste

3/4 teaspoon cumin seeds

1/4 teaspoon turmeric powder

salt to taste

1 tablespoon oil

Method:

1. Heat the oil in a deep pan. Add cumin seeds and green chilli and let them splutter.

2. Add ginger and garlic pastes and saute for a minute.

3. Add the onion and tomato and saute till onion turns a light pink.

4. Add cauliflower florets and just enough water to cover the base of the pan. Add salt and turmeric powder. Cover the pan with a lid and let cook for about 8-10 minutes.

5. Once the water has evaporated and the cauliflower is almost cooked, add the coconut milk and simmer, uncovered, on a low flame for another 5-6 minutes.

Serve hot with phulkas or steamed rice.

Notes:

1. If you prefer to make this with fish, simply replace the cauliflower florets with fish or prawns in step 4 of the recipe. Adjust the cooking time depending on the fish being used.