Contains a whole spice pouch, a base sauce and a stir-in sauce
Goa is a unique Indian region that is a wonderous blend of old word Portugal and India - with wide beaches lined with palm trees and laid-back people thrown in.
In this mellow and colourful city, it is hard to imagine the intensity of the flavours in the food - and none more so than this fantastic curry. Look up ‘mouth-watering’ in the dictionary and you will see our Fiery Goan Curry. A delicious blend of caramelised onions, vinegar, spices, tomatoes and - of course - a good amount of red chillies. It is a punchy heavyweight of a curry where heat and flavour are equally balanced at the weigh in! It is very versatile and transforms to suit your choice of ingredients. But, like other Goans, it doesn’t take offence if you want to dial down the heat by adding a little coconut milk or cream. We haven’t actually entered him into any competitions, but if we did, he would come home the punchy heavyweight victor!
Cut the meat, fish/seafood, vegetables or paneer into generous pieces or halve your boiled eggs
If you don't like whole spices,powder these in a pestle and mortar and add them in at the end of step 3, alternatively if left whole remove them with a spoon before serving.
SERVES 2-3 with naans or parathas
Use these handy tips to customise your dish:
For best results and a vindaloo- like dish, cook with pork shoulder and cook until meltingly tender, for around 50 mins.
For a fantastic fish curry, add firm white fish and coconut milk/cream.
Add 2tbs desiccated coconut for a coastal coconut bite.
Onion (32%),Water,Tomato Paste (16%), Sunflower Oil, Ginger(4%), Garlic, Salt, Ground and whole spices, Red Chillies, Cumin Seeds, Fresh Curry Leaves, Sugar, MUSTARD Seeds Vinegar, Tamarind Paste.
For all allergens see ingredients in BOLD
MAY CONTAIN TRACES OF MILK, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||1.7g|
|of which sugars||5.6g|