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cimoreneGoa is a coastal state in the southwest of India known for beach holidays, among other things. It is small and relatively prosperous; it sits on the Arabian sea across from Yemen. Its largest city is called Vasco da Gama, a relic of its history as a Portuguese colony from the 1500s till 1961. An arm of the Inquisition founded in the 16th century operated there near-continuously until 1850, jailing and persecuting Hindus, Muslims, Jews, and natives who used their native language, as well as destroying holy sites and causing the flight of huge numbers of all the aforementioned groups (as well as some Christians insufficiently Jesuit for the controlling Jesuits of the Inquisition) into the surrounding areas of India. So although Goa has been part of India since 1961, its relative prosperity should be seen through the lens of colonialism and the sustained violence that extracted that wealth in past centuries.
(All stuff I didn't know yesterday that is related to this delicious recipe - Wax said thoughtfully, "This food might be TOO good" - but independently interesting. I thought it might be nice to introduce a recipe with text that I, at least, would actually enjoy reading.)
Cauliflower caldine is a vegetarian version of a popular Goan curry: seafood (often shrimp) and cauliflower caldine (example recipe). Goan curries are mild and coconut-based, and this one, with its coconut and lime flavors, definitely has a beachiness to it reminiscent of curries I've had from Thailand and Polynesia. The name is another relic of Portuguese influence, derived from the Portuguese name Caldinha de Peixe.
Another vegetarian caldine recipe, but much more authentic than the quick and easy version we made, can be found here for people who like to make their own coconut milk out of a fresh coconut (that bit is optional) and cook with curry leaves and ginger-garlic paste.
Goan Cauliflower Caldine
mild curry
2 large onions
800 ml coconut milk
juice of 2 limes
1 head of cauliflower broken into florets or similar quantity frozen cauliflower florets
2 tbsp mild yellow curry powder
½ tsp powdered ginger
4 tsp garlic powder
Fry onion in 2 tbsp oil (preferably coconut oil) for 10 minutes until soft and beginning to brown. Stir in coconut milk, spices, 2 tsp salt, and lime juice. Cover and cook 20 min on low until sauce starts to thicken and reduce slightly; add cauliflower florets and cook until tender (as little as 15 min fresh; if frozen and not fully thawed, this can take more like 30 min).
We were introduced to Goan caldine by The Spicery (their recipe was a bit less shortcutty though), which suggested serving it over tomato rice, and it was so delicious together that that's how we intend to always eat it.
Tomato Rice
2 medium tomatoes, diced small or 1 can crushed tomatoes or 1 can tomato puree
oil
300 g basmati rice
2 tsp whole cumin seeds
Fry the seeds in 2 tbsp oil until they begin to pop; stir in tomatoes, rice, ½ tsp salt, and 450 ml water. Cook 15 min or until all liquid is absorbed.
(All stuff I didn't know yesterday that is related to this delicious recipe - Wax said thoughtfully, "This food might be TOO good" - but independently interesting. I thought it might be nice to introduce a recipe with text that I, at least, would actually enjoy reading.)
Cauliflower caldine is a vegetarian version of a popular Goan curry: seafood (often shrimp) and cauliflower caldine (example recipe). Goan curries are mild and coconut-based, and this one, with its coconut and lime flavors, definitely has a beachiness to it reminiscent of curries I've had from Thailand and Polynesia. The name is another relic of Portuguese influence, derived from the Portuguese name Caldinha de Peixe.
Another vegetarian caldine recipe, but much more authentic than the quick and easy version we made, can be found here for people who like to make their own coconut milk out of a fresh coconut (that bit is optional) and cook with curry leaves and ginger-garlic paste.
Goan Cauliflower Caldine
mild curry
2 large onions
800 ml coconut milk
juice of 2 limes
1 head of cauliflower broken into florets or similar quantity frozen cauliflower florets
2 tbsp mild yellow curry powder
½ tsp powdered ginger
4 tsp garlic powder
Fry onion in 2 tbsp oil (preferably coconut oil) for 10 minutes until soft and beginning to brown. Stir in coconut milk, spices, 2 tsp salt, and lime juice. Cover and cook 20 min on low until sauce starts to thicken and reduce slightly; add cauliflower florets and cook until tender (as little as 15 min fresh; if frozen and not fully thawed, this can take more like 30 min).
We were introduced to Goan caldine by The Spicery (their recipe was a bit less shortcutty though), which suggested serving it over tomato rice, and it was so delicious together that that's how we intend to always eat it.
Tomato Rice
2 medium tomatoes, diced small or 1 can crushed tomatoes or 1 can tomato puree
oil
300 g basmati rice
2 tsp whole cumin seeds
Fry the seeds in 2 tbsp oil until they begin to pop; stir in tomatoes, rice, ½ tsp salt, and 450 ml water. Cook 15 min or until all liquid is absorbed.
(no subject)
Date: 22 May 2020 11:58 am (UTC)(no subject)
Date: 22 May 2020 11:11 pm (UTC)(no subject)
Date: 31 Jul 2022 07:39 pm (UTC)(no subject)
Date: 31 Jul 2022 07:51 pm (UTC)The most important tip during cooking is to make sure the cauliflower pieces cook enough to soften them, which is greatly facilitated by making sure they are broken up pretty small.
(no subject)
Date: 31 Jul 2022 10:44 pm (UTC)Yes! this is maddening! I had a very good curry - but I decanted it into my own bottle, so I don't recall what brand it was! And then I bought another bottle - and it was insanely spicy! So now I am traumatized and paranoid :D
(no subject)
Date: 1 Aug 2022 10:02 am (UTC)