Zucchini Caldine

This is the time to use up those Zucchinis that are plentiful and in season.  Caldine is the perfect recipe for children and any first timer to Goan cuisine who is afraid of chilly heat.  It is a yellow coconut based curry that is not usually hot, and very pleasing to the palette.  In Goa this curry is commonly made with fresh fish but it can also be made with prawns and vegetables.  Getting creative with vegetables is a good way to get your children and family to eat their daily quota of vegetables without a fuss.

Ingredients

1 medium zucchini cut in cubes and salted
2 tablespoons olive oil
2 medium onions chopped
green chilies to taste (optional)
1 tomato, diced
3 cloves garlic
1 teaspoon of finely minced ginger
1 heaped teaspoon jeera
1 level teaspoon turmeric
2 heaped teaspoons coriander
pepper and salt to taste
1 cup coconut milk (canned is fine but make sure it is thick)

Method

Mix all the ground spices in a tablespoon of vinegar to from a nice paste.  Keep aside

Heat the oil in a pan.  When hot add the onions , garlic and ginger.  Fry until onions are translucent.

 Add the tomato and cook till soft.

Add all spice paste ( and the chilly if you are using it).  Stir for a few minutes till spices are aromatic.

Add the zucchini and toss gently with a spatula till the spices have coated the vegetables. Cook for a few minutes till the zucchini is almost cooked.

Add the coconut milk and continue cooking until the zucchini is cooked to your preference. Sprinkle with fresh chopped coriander (optional).

 
Serve with rice or soak up with a soft bread.