In Goa, the Catholics cook something called Caldeen which is how the Portuguese word “Caldinho” sounds like when spoken. So Caldeen is obviously a dish of Portuguese origin and influence. The word “Caldinho” (from Caldo which means soup) means “small or little soup”. Most Goan Catholic food is non-vegetarian and heavily influenced by Portuguese cuisine, directly or indirectly and this is true of the Caldeen as well.
One thing I’ve noticed about quite a few of the Portuguese influenced Goan dishes, is that there is usually a Portuguese equivalent of the same. One can also find that same dish being cooked with regional variations in other parts of the world which were once Portuguese colonies. So a dish like Caldo Verde, for example, would be cooked under the same name but with varying recipes, in different parts of the world from Portugal to Goa, Brazil, Angola, Mozambique, Cape Verde (South Africa) and Macau.
The Goan Caldeen is a yellow coloured mildly spiced coconut milk based curry/ stew usually made with fish or seafood. My vegetarian version of the dish uses a mix of vegetables like potatoes, green beans, carrot, cauliflower and green peas. As far the recipe itself is concerned, you will find variations in the spices used depending on who is cooking it. For example, some recipes will call for cumin seeds/ powder but no coriander seeds/ powder while some will ask for both. Others use tomato which will result in a deep yellow-orange coloured stew while the one without tomato would be a more yellow coloured one. With acidic ingredients like tomatoes, coconut milk has a tendency to curdle or split. This can be avoided by adding a little cornstarch to the coconut milk before adding it to the pot.