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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 meat, fish or vegetables in generous pieces or halve your boiled eggs.
Heat 1 tsp of oil in a pan, add the spices and cook for 20 seconds.
Add the meat, prawns or vegetable and brown lightly.
Stir in the main sauce and fish (if using), simmer for another 3-5 minutes or until the meat or other protein is cooked through.

Coupez la viande, le poisson ou les légumes en gros morceaux et coupez vos œufs cuits en deux.
Chauffer 1 cuil. à thé d’huile dans une poêle et ajouter les épices. Cuire pendant 20 secondes.
Ajouter la viande, les crevettes ou les légumes et laisser rissoler légèrement.
Incorporer la sauce principale et le poisson (s’il y a lieu) et laisser mijoter de 3 à 5 minutes ou jusqu’à ce que la viande ou autre protéine soit bien cuite.

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

Tomatoes, Onions, Sunflower Oil, Tomato Paste, Ginger, Garlic, Acetic Acid, Salt, Sugar, Tamarind Paste, Herbs and Spices (mustard). CONTAINS MUSTARD

Tomates, oignons, huile de tournesol, pâte de tomate, gingembre, ail, acide acétique, sel, sucre, pâte de tamarin, herbes et épices, (moutarde). CONTIENT DE LA MOUTARDE.

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

TYPICAL VALUES

Amount
 Teneur
% Daily value
% valeur quotidienne
Calories/Calories 290
Fat / Lipides 24 g 37%
    Saturated/saturés 2.5 g
+ Trans / trans 0 g
13%
Cholestrol / Cholestérol 0 mg
Sodium/Sodium 1100 mg 46%
Carbohydrate / Glucides 17 g 6%
    Fibre / Fibres 5 g 20%
    Sugars/Sucres 10 g
Protein / Protéines 3 g
Vitamin A / Vitamine A 0%
Vitamin C / Vitamine C 0%
Calcium / Calcium 6%
Iron / Fer 15%

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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