Goan Curry Paste

Goan curry paste is a basic, yet essential paste that is used to prepare fish and vegetable curries from Goa.
Goan Curry Paste
Cuisine: Goan
Recipe type: Cooking Paste
  • ¾ tablespoon coriander seeds
  • 2 teaspoons cumin seeds
  • 2 teaspoons fennel seeds
  • 3 cm piece cinnamon stick
  • 1 teaspoon cloves
  • 1 teaspoon black peppercorns
  • ½ teaspoon cardamom seeds (from around 10 pods)
  • 1 teaspoon ground turmeric
  • 2 dried red chillies (see notes)
  • 40 g garlic cloves
  • 2 teaspoons light muscovado sugar
  • 1 tablespoon lemon juice
  • 50 g fresh ginger, roughly chopped
  • 2 tablespoons vegetable oil
  1. Heat a dry heavy-based frying pan over a low heat. Add coriander, cumin, and fennel seeds, and toast briefly until they smell aromatic.
  2. Tip the toasted spices into a spice grinder and add the cinnamon stick, cloves, black peppercorns, cardamom seeds, ground turmeric and dried red chillies. Grind to a fine powder.
  3. Tip into the smallest bowl of your food processor or mortar& pestle and add garlic cloves, muscovado sugar, lemon juice, fresh ginger, and vegetable oil. Blend or grind into a smooth paste.
  4. Use as required and freeze any leftover for use later
Preferably Kashmiri chillies which are available from Asian grocers



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