Of all the region's dishes, along with Vindaloo perhaps one of the most well known is Goan Fish Curry. It is a aromatic curry with a blend of spices, garlic, ginger and onion along with fresh tomato and coconut.
The cuisine of Goa originated from its Konkani roots, and was influenced by the 451 years of Portuguese rule and the Sultanate rule that preceded the Portuguese. Many Catholic dishes are either similar to or variants of their Portuguese counterparts in both naming or their use of ingredients.
The cuisine of Goan people is mostly seafood-based; the staple foods are rice and fish. Kingfish (vison or visvan) is one of the most commonly eaten varieties of fish.. Other fish varieties include pomfret, shark, tuna, sardines and mackerel. Among the shelfish are crabs, prawns, tiger prawns, lobster, squid and mussels.
We promise we have stayed honest to the taste and flavors and above all it is prepared keeping everyone in mind.
Ingredients: onions, ginger, garlic, fresh coconut, tomato, tamarind, salt, chilli, turmeric, coriander and sambar powder, mustard seeds, red chillies dried, curry leaf and asafetida.
Allergens: Mustard seeds and asafetida (asafetida contains some plain flour).
Free from: dairy, msg, palm oil, preservatives, nuts, gluten, soy, artificial colors and no added sugars.
It is vegan/vegetarian friendly.
Size - 300ml Jar/pouch.
Storing; must be refrigerated for longer shelf life as it contains no chemicals, stabilizers or preservatives to extend shelf life.
Four steps to make the best curry:
- Warm up the sauce in a pan with half to 1 cup of boiling water
- Add in the fish or prawns (1 kg)
- Bring to one boil, then remove from heat. Let it rest for about 5-10 minutes.
- If adding paneer or tofu, suggest either adding it as is or slightly pan searing would bring out more flavors.
Finishing the curry
- This is optional, if you are using coconut cream, shake well, add a little taste and add more if required stop when you are happy with the taste profile.
DON’T ADD TOO MUCH WATER AS THE COCONUT CREAM/ CREAM OR YOGHURT WILL DILUTE THE CURRY FURTHER. SLOWLY ADD CREAM OR COCONUT CREAM OR YOGHURT AND KEEP CHECKING THE TASTE STOP WHEN IT REACHES THE DESIRED TASTE AND CONSISTENCY.
1. The sauce in the fridge will stay well for three months.
2. Once you open it is highly recommended that you make the full curry and freeze the curry.
3. Please enjoy the sauce soon as it is super fresh with no nasties.
1. All sauces will be shipped in food grade pouches which are easy to freeze. This is to avoid glass shattering in transit.
2. Please refrigerate upon receiving your order.