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
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.
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 minutes.
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.
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!
Onion (32%),Water,Tomato (16%), Sunflower Oil, Ginger(4%), Garlic, Salt, Red Chillies, Powdered Spices, Cumin Seeds, Fresh Curry Leaves, Sugar, MUSTARD, Vinegar, Whole Spices, Tamarind
MAY CONTAIN TRACES OF MILK, NUTS, SESAME, PEANUTS, CELERY, SULPHITES, GLUTEN & SOYA
|of which saturates||1.7g|
|of which sugars||5.6g|