PRAWN CALDINE RECIPE 
Ingredients:
For the masala paste:
1 cup freshly grated coconut
1 tbsp coriander seeds
4–5 black peppercorns
1/2 tsp turmeric powder
2–3 cloves garlic
1 small onion, sliced
2 green chillies (adjust to taste)
1 tsp cumin seeds
1/2 cup water (for grinding)
For the curry:
250–300 g prawns, cleaned and deveined
1 cup bottle gourd (lauki/doodhi), peeled and cubed
1 small onion, finely chopped
1/2 tsp turmeric powder
Salt to taste
1 tbsp oil
1 cup thin coconut milk
1/2 cup thick coconut milk
1 green chilli, slit (optional)
Few curry leaves (optional)
Fresh coriander for garnish
Method:
1. Grind the masala:
Blend all the ingredients for the masala paste into a smooth paste using a bit of water.
2. Cook the bottle gourd:
In a pot, boil the bottle gourd cubes with a little salt and turmeric until 80% cooked. Set aside.
3. Sauté base:
In a pan, heat oil and sauté the chopped onion until soft. Add curry leaves and the ground masala paste. Cook the masala for 4–5 minutes on medium flame until fragrant.
4. Add prawns and bottle gourd:
Add the prawns and cooked bottle gourd into the masala. Stir gently.
5. Add coconut milk:
Pour in the thin coconut milk and bring to a gentle simmer. Let it cook for 4–5 minutes or until prawns are cooked through.
6. Final touch:
Add the thick coconut milk and a slit green chilli (if using). Stir gently and simmer for just 2 minutes. Do not boil after adding thick coconut milk.
7. Garnish:
Top with fresh coriander leaves. Serve hot with steamed rice.
