Fiery Goan Curry


      
      Fiery Goan Curry

      
      Fiery Goan Curry

      
      Fiery Goan Curry

      
      Fiery Goan Curry

Fiery Goan Curry

3 Simple Steps | Ready in 10 mins
Two serve Hot
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.
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Two serve Hot
Sale price

( / )
Regular price
£3.15
100p per 100g
Sale price

( / )
Regular price
£3.15
100p per 100g
Free delivery for orders over £25
Free delivery over £25
We deliver within 48 hours
We deliver within 48 hours

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!

Cooking Instructions

3 Simple Steps | Ready in 10 mins


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, 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.

SUITABLE FOR VEGETARIANS.

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

Product Information


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.

Information
The Spice Tailor
Cooking Instructions
Tailor to Taste
Ingredients
Nutritionals
Product Information

3 Simple Steps | Ready in 10 mins


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, 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.

SUITABLE FOR VEGETARIANS.

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

Product Information


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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