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Fiery Goan Curry

Fiery Goan Curry

  • 3simple
    steps
  • Pipe inversed
  • 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
Hand my spice story

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!

Home made meals stamp

Information

Anjum’s Top Tips

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.

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(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

TYPICAL VALUES

PER 100g
ENERGY 772kJ/186kcal
FAT 15g
of which saturates 1.7g
CARBOHYDRATES 9.0g
of which sugars 5.6g
FIBRE 2.6g
PROTEIN 1.9g
SALT 1.9g

The spice mix

  • Black Peppercorns
    Black Peppercorns for heat
  • Cloves
    Cloves for pungent sweetness
  • Dry curry leaves
    Dry curry leaves for aromatic warmth
  • Whole red chilli
    Whole red chilli for clean heat
Testimonial Image
Quotes heading
I can only describe the kits you put together as sensational - particularly the Fiery Goan Curry, which has a special place in my belly
- Mark from Australia
I love a good takeaway, who doesn’t? But it just gets so expensive, and I’ve tried just about every brand of jarred sauce available trying to get that elusive “real curry” flavour, texture and aroma. A couple are OK, but just OK. Recently, I stumbled across you Fiery Goan Curry, and I’ve been boring anyone who’ll listen ever since!
- Chris from the UK
Just thought I would let you know I have just used one of your products for the first time, it is the fiery Goan curry, it's absolutely lovely the flavours are amazing
- Annmarie
Your Fiery Goan Curry made my mouth water. It was Divine. It was so refreshing to smell something that fragrant simmering. Yum!
- Sherry from Canada
I just wanted to say thank you for the amazing Fiery Goan Curry. I’m very pleased with the quality of the product. It was a genuinely pleasant surprise when I picked up the first forkful. I’ll definitely be buying lots more in future.
- Scott from the UK

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