mushroom caldin recipe
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4.67 from 3 votes

mushroom caldin

veg mushroom caldin is a coconut milk based goan mushroom curry. flavorful and non spicy.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: main course
Cuisine: goan, indian
Servings: 4
Author: Dassana Amit


main ingredients for mushroom caldin

  • 200 to 250 grams button mushrooms - rinsed and quartered
  • ¼ cup chopped onion
  • 1 medium sized tomato - quartered
  • 2 cups thin coconut milk and 1 cup thick coconut milk (you can also substitute coconut milk with ¾ or 1 cup fresh grated coconut)
  • 2 tablespoon oil
  • salt as required

for the masala curry paste

  • ¼ cup roughly chopped onion
  • 2 to 3 dry red chilies (sookhi lal mirch)
  • 2 teaspoon coriander seeds (sabut dhania)
  • ½ inch ginger (adrak) - chopped
  • 2 to 3 garlic cloves (lahsun)
  • 1 teaspoon seedless tamarind (imli)
  • 1 teaspoon cumin seeds (jeera)
  • ¼ or ½ teaspoon turmeric powder (haldi)
  • 3 to 4 tablespoon water


preparation to make mushroom caldin

  • first grind all the ingredients mentioned under masala curry paste to a smooth fine paste with some water.
  • if using grated coconut instead of coconut milk, then grind the coconut also with the rest of the masala curry paste ingredients.
  • keep the ground curry paste aside.

making mushroom caldin

  • heat oil in a pot. fry onions till transparent.
  • add tomatoes and fry for 2-3 minutes.
  • now add the mushrooms. stir and saute the mushrooms.
  • first the mushroom will release water and the whole mixture will become slightly watery.
  • continue to saute till the water dries up and oil starts to leaves the sides of the mushroom mixture.
  • now add the ground masala paste and saute for 3-4 minutes, stirring often.
  • first add the thin coconut milk and simmer the curry for 5-6 minutes. season with salt.
  • addition of thin coconut milk first will help in avoiding splitting of the thick coconut milk which we add later.
  • lastly add the thick coconut milk and let the mushroom caldin curry come to one boil. switch off the fire.
  • serve the mushroom caldin hot with some steamed rice or bread/rolls or goan bread.


  1. if grated coconut is added to make the masala curry paste, then add 2 to 2.5 cups water to give a curry like consistency.
  2. you can adjust the consistency of the mushroom caldin curry as per your needs.