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Fiery Goan Curry

  • 3simple
    steps
  • 10mins
     
In this distinctively intense curry, the heat of chillies has been caringly tempered to create the perfect balance of heat and flavour. Perfect with pork, chicken, lamb, eggs or meaty vegetables.

Contains a whole spice pouch, a base sauce and a stir-in sauce

  • Serves 2-3
  • No Nasties
  • Vegetarian
  • Hot

Recipe Inspirations

Information

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. Alternatively, if left whole, remove them with a spoon before serving.

Heat 1 tsp of oil in a small pan, add spices and cook for 20 seconds

Add the meat, vegetables or paneer and brown lightly before adding the base sauce. Simmer for 1-2 mins

Stir in the main sauce and fish/seafood (if using) and simmer for another 3-5 minutes or until the meat or other protein is cooked through.

Serve with The Spice Tailor Naans, rice or parathas

OUR PERFECT Fiery Goan Curry

Anjum’s Perfect Fiery Goan Curry

Goa is the one place in India where pork is widely used, so this would be a slow-cooked pork curry! 

Trim 350g diced pork shoulder of excess fat. Heat 2 tsp. oil in a medium sized saucepan and add the pork in 2 batches and colour all over. Add the spices from the spice sachet into the pan and, making a little space in the pork, fry for 20 seconds.

Add the two sauce pouches and stir everything together. Bring to a boil and then simmer gently, covered, until the pork is soft, around 45-55 minutes. Do give the pan a stir every now and then and make sure there is enough liquid in the pan. If not, add some boiling water. When the pork is soft, spoon off the extra fat that has accumulated on the top and throw away. Eat with Indian flat breads.

For a British Vindaloo version of the above, add large cubes of peeled potato to the pot halfway through the cooking time.

This curry is delicious with chicken, beef, seafood and meaty vegetables like aubergine. If it is a bit spicy add a little coconut cream into the sauce.

Makes a delicious marinade for pulled pork or chicken!

WHAT'S INSIDE

Onion (32%), Water, Tomato (16%), Sunflower Oil, Ginger, Garlic, Salt, Spices (1%), Red Chillies (1%), Cumin Seeds, Fresh Curry Leaves, Sugar, MUSTARD, Vinegar, Tamarind

MAY CONTAIN TRACES OF MILK, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA

TYPICAL VALUES


Per 100g
Serving
Per 150g
Serving
Per 100g
ENERGY 772kJ 1160kJ 772kJ
PROTEIN 1.9g 2.9g 1.9g
FAT 15.3g 23.0g 15.3g
SATURATED FAT 1.7g 2.6g 1.7g
CARBOHYDRATE 11.5g 17.3g 11.5g
SUGARS 5.6g 8.4g 5.6g
SODIUM 745mg 1120mg 745mg

No artificial preservative, colouring or flavouring!

Suitable for vegetarians.

Store in a cool, dry place. Once opened refrigerate and consume within 3 days. Not suitable for microwave use.

DO NOT use if pouch is bloated or leaking.

Produced and packed in India.

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