Goan Bottle Gourd Caldine with Dried PrawnsVeg

1

Soak the tamarind in warm water.

2

Clean the dried prawns by removing the heads, legs, and tails, then rinse them thoroughly.

3

Finely chop the onions and tomato; slit the green chilies.

4

Prepare your aromatics: garlic, ginger, black peppercorns, cinnamon, cloves, coriander seeds, cumin, and turmeric.

5

Wash the rice and set it aside.

6

Peel the bottle gourd (dudhi) and cut it into uniform, medium-sized pieces.

7

Combine the grated coconut, soaked tamarind, rice, and all aromatic spices in a blender with a small amount of water. Grind until smooth, then strain through a sieve, pressing firmly to extract the thick milk.

8

Take the leftover ground coconut from the strainer, return it to the blender with more water, and blend again. Strain this mixture to extract the thin coconut milk.

9

Heat coconut oil in a thick-bottomed pan and sauté the onions until translucent.

10

Add the chopped tomatoes, green chilies, salt, and turmeric powder. Stir until the tomatoes soften.

11

Add the cleaned dried prawns and cook for a minute.

12

Add the bottle gourd pieces and cook for a few minutes before adding the thin coconut milk. Add sugar, cover the pan, and simmer until the bottle gourd is tender.

13

Once cooked, lower the heat and stir in the thick coconut milk. Check for salt and adjust to taste.

14

Allow the curry to simmer gently for a couple of minutes, then turn off the heat and serve hot.