Mom's Goa Caldine - A Celebration of Life, Love and Lobster!
Prep time
Cook time
Total time
Lobster simmered in a coconut milk gravy infused with turmeric, coriander, cumin, chilis and vinegar
Recipe type: Entree
Cuisine: Goan
Serves: 4-6
  • 6 lobsters – claws, tails and legs
  • 1 teaspoon cumin seeds
  • 1 tablespoon coriander seeds
  • 1 cup of dry shredded coconut, unsweetened
  • 1 teaspoon peppercorns
  • 8 Kashmiri chilis
  • 1 tablespoon turmeric powder
  • 1 tablespoon coconut vinegar or white wine vinegar
  • 3 tablespoons coconut oil
  • 1 medium onion, finely chopped
  • 3 teaspoons garlic paste
  • 1 teaspoon ginger paste
  • 1 can (400 ml) of unsweetened (full-fat) coconut milk
  • 4 tablespoons of unsweetened coconut cream
  • 1⁄4 cup warm water
  • Pinch of sugar
  • Salt to taste
  • For garnish: 1 jalapeno and fresh cilantro
  1. In a skillet or cast iron pan, on low heat lightly toast the shredded coconut, cumin seeds, coriander seeds, peppercorns and Kashmiri chilis for 30 seconds.
  2. Once cooled, grind this spice blend into a fine powder. In a blender, add this powdered spice blend with a can of coconut milk on high speed for 30 seconds. Set aside this wet spiced coconut mixture.
  3. Note: Traditionally, at this step, this mixture is put into a cheesecloth and given a firm squeeze, extracting just the spice-infused coconut milk. ( I skipped this step because I prefer the actual pureed coconut texture in my gravy.)
  4. Meanwhile, on the stove, heat the coconut oil in a heavy based sauce pan and add the finely chopped onions and fry for 5-7 minutes on medium heat until light brown. Add the garlic and ginger paste and sauté on low heat for another minute.
  5. Now add the wet coconut mixture (or spiced coconut milk extract) with the coconut cream and water into the onion mixture and stir together, gently on low heat.
  6. Add the vinegar, sugar and salt. Stir and taste the gravy before adding the lobsters. Gently add in the lobsters and let it simmer for 7 minutes in the gravy with the lid on.
  7. Ladle the Caldine stew over steamed white Basmati rice. Garnish with diced jalapenos and chopped cilantro. This seafood stew only tastes better the following day. So feel free to make an extra batch. It’s well worth the extra effort.
Recipe by Mumbai to Maine! at