Curry Goa

Curry Goa, a South Indian curry blend with fruity heat for fish and poultry

Curry Goa is our fruity-hot South Indian curry blend – inspired by the markets of Goa, where Portuguese colonial history meets Indian spice craft. In our workshop in Klingenberg am Main we blend pepper, paprika, fenugreek, chili, turmeric, cumin, coriander, star anise, fennel, cardamom, mustard, ginger, galangal, nigella, mace, lemongrass, cloves and cinnamon. The character: a lively heat with citrus-anise fresh notes and a lightly sweet warmth in the finish.

How to use

Curry Goa is the classic for Goan fish curry, prawn curry and chicken vindaloo. Also for pork shoulder in a curry braise, cod in coconut milk, lentil stews with red lentils, rice dishes with fried vegetables and in a tomato-coconut sauce for pasta. A pinch also works in lamb braises with tomato. Sweat briefly in hot oil, then deglaze with coconut milk or tomatoes, and never dry-roast for longer than ten seconds – the fine mustard aromas otherwise tip into bitterness.

Good to know: Curry Goa is clearly hotter than Curry Maharadja, but milder than our Curry Dragon. A level tablespoon for four portions is the good middle ground. Fresh lime and coriander leaves at the end set the fresh accent to the heat.

Recipe: Goan fish curry with prawns

The classic of the Konkan coast in 25 minutes – the flavour highlight for every fish lover.

Ingredients for 4:

• 500 g cod, halibut or sea bass fillet
• 200 g raw prawns, peeled
• 2 tbsp Curry Goa, 1 onion, 3 cloves of garlic, 1 thumb of ginger
• 400 ml coconut milk, 200 g passata
• 2 tbsp tamarind paste or 2 tbsp apple-quince balsamic vinegar
• 1 tsp fine Luisenhaller deep-rock salt, fresh coriander leaves
• Freshly ground cubeb pepper

Method: Finely chop the onion, garlic and ginger and sweat in coconut oil until translucent. Sweat the Curry Goa for two to three seconds, then deglaze immediately with coconut milk and tomatoes. Stir in the tamarind or apple-quince balsamic. Simmer gently for five minutes. Cut the fish fillet into bite-sized pieces, slide them into the sauce and let them steep for a further five minutes, then add the prawns and let them cook through for three minutes. Season with salt and cubeb pepper, and serve with coriander leaves and a squeeze of lime juice.

Why this Curry Goa? Star anise and fennel in the mix bring the anise fresh notes that off-the-shelf Curry Goa lacks. Combined with the cubeb pepper (oriental-complex), you lift the profile to fine-dining level without it getting complicated.

At a glance

• South Indian curry blend with star anise, galangal and lemongrass
• A fruity-hot character with citrus-anise freshness
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives

Goes well with

Related curry profiles are our hot Curry Dragon and the mild Curry Maharadja. For the fermented depth in curries, our Vadouvan is the pro's choice. A pepper finish on the fish: cubeb pepper with oriental depth or Tasmanian pepper with an anise-like fruity heat. Acidity from the apple-quince balsamic vinegar as a tamarind substitute. Sweet-fruity alongside: Mango Chutney. Find more in our spice blends collection.

Frequently Asked Questions

How hot is Curry Goa?
Medium-hot to hot. Clearly hotter than Curry Maharadja, comparable to Curry Anapurna, but clearly milder than Curry Dragon. If you want more heat, you can add fresh chili or a touch of Curry Dragon at the table.

What sets Curry Goa apart from standard Indian curries?
The Portuguese colonial history: Goan curries use vinegar (instead of just yoghurt) as the acidity source, often with tamarind or wine. The aromatics are fruitier and more anise-like than North Indian blends, with less garam masala and more star anise and fennel.

Which fish suits it best?
Firm-fleshed white fish like cod, halibut, monkfish or sea bass holds up to the sauce. Salmon is also excellent. Prawns, calamari and mussels added around the fish turn it into a feast-day dish.

Can I use Curry Goa for vegetarian dishes too?
Very well: for lentil stews with red lentils and coconut milk, for chickpea curry, for fried vegetables with aubergine and sweet potato, or as a seasoning base for a curry-tomato sauce for pasta.