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    Preparation Time
    25 Mins
    Spice Level  

Portuguese Mushroom Caldin with Goan Breadby Tejasvi Arneja

Rs. 448 Serves 2
2 (Servings)

The cuisine of Goa is a delicious reflection of its history and heritage. It is influenced by its Hindu origins, four hundred years of Portuguese colonialism, and modern techniques. No other cuisine in India can claim such contrasting influences. The Portuguese have a profound influence on Goan cuisine and we bring you an authentic recipe, mushrooms simmered in coconut mil and cream - Mushroom Caldin

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Rs. 448Serves 2

2 (Servings)

NUTRITIONAmount Per Serving

    • Calories398


    Non Stick Pan

INGREDIENTSPortion for 2

    For Spice Paste
    2 Garlic Cloves
    1/2 Inch Ginger
    1/4 Cup Onion
    2 Red Chilies
    1 tsp Tamarind Paste
    Spice Mix

    2 tbsp Vegetable Oil
    250 gms Mushrooms
    1/4 Cup Onion Chopped
    1 Tomato Chopped
    200 ml Coconut Milk
    200 ml Coconut Cream
    4 Goan Breads

    Tejasvi Arneja

    More Recipes by same Chef

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    • Portuguese Mushroom Caldin with Goan Bread



      Make Masala Curry Paste In a blender / food processor combine garlic cloves, ginger, onions, red chilies, tamarind paste and spice mix with 2 tbsp (30 ml) of water into a smooth paste. Keep aside.


      Cook Aromatics for Caldin Heat a non-stick pan with vegetable oil over medium heat, to it add onions and cook for 30 seconds till they are translucent. Now add the tomatoes and cook for 3 to 4 minutes until they are soft.


      Add Mushrooms to Aromatics Now add mushrooms to the onion and tomato mixture and cook them for 2 minutes over medium heat. The mushrooms will ooze out water and whole mixture will slightly watery. Continue to saute them for another 2 minutes, the water will dry up.


      Add Masala Curry Paste Now add the prepared masala curry paste and saute for 3 to 4 minutes on medium flame.


      Add Coconut Milk & Cream Add the coconut milk along with 100 ml water, reduce heat to low and let it simmer for 3 minutes. Add salt as per taste. Now add the coconut cream, increase the heat to medium and bring curry to one boil. (We have added coconut milk before, as it will prevent the splitting of thick coconut cream).


      For Final Serving Serve the mushroom caldin with goan bread.

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