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

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!

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.

SERVES 2-3 with naans or parathas

OUR PERFECT Fiery Goan Curry

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.

WHAT'S INSIDE

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

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

Whole red chilli for clean heat
Cloves for pungent sweetness
Black Peppercorns for heat
Dry curry leaves for aromatic warmth

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