Fiery Goan Curry
Fiery Goan Curry
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- 1 pack of The Spice Tailor Fiery Goan Curry
- 275g chicken breast/thighs (or lamb rump, pork, or seafood)
- 100ml coconut milk or 2.5cm cubes creamed coconut for fish
- 1 tsp vegetable or olive oil
- Cut the chicken/meats, fish, or into generous pieces.
- Heat 1 tsp of oil in a pan, add spices from the whole spice sachet and cook for 20 seconds.
- Add the meat and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
- Stir in the main sauce, seafood if using, and coconut and simmer for another 3-5 minutes or until the meat or other is cooked through.
*If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3, or remove them with a spoon before serving. Tailor to Taste
- For best results. Use a fatty cut of pork and cook slowly until really tender
- For fantastic fish curry, add firm white fish and coconut milk/cream
- Add 2tbsp desiccated coconut for coastal coconut bite
- For extra heat, simply add the chilli.
- 1 pack of The Spice Tailor Fiery Goan Curry
- 275g chicken breast/thighs (or lamb rump, pork, or seafood)
- 100ml coconut milk or 2.5cm cubes creamed coconut for fish
- 1 tsp vegetable or olive oil
- Cut the chicken/meats, fish, or into generous pieces.
- Heat 1 tsp of oil in a pan, add spices from the whole spice sachet and cook for 20 seconds.
- Add the meat and brown lightly before adding the base sauce. Simmer for 1-2 minutes.
- Stir in the main sauce, seafood if using, and coconut and simmer for another 3-5 minutes or until the meat or other is cooked through.
*If you don’t like whole spices, powder these in a pestle and mortar and add them in at the end of step 3, or remove them with a spoon before serving. Tailor to Taste
- For best results. Use a fatty cut of pork and cook slowly until really tender
- For fantastic fish curry, add firm white fish and coconut milk/cream
- Add 2tbsp desiccated coconut for coastal coconut bite
- For extra heat, simply add the chilli.
Keep this recipe for later
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