Goan Curry Masala | Traditional Style | Goan Cuisine | Cooking Addiction.

The red coconut curry paste is used to prepare the all famous fish curry, prawn curry and any vegetable curries such as sorak or bimli (cucumber tree) curry.

It’s a basic, top essential goan curry paste,

The red curry paste can be frozen so basically what locals do they freeze a batch or two and use it for another day. It saves so much time while making a curry from scratch.

Ingredients & Quantity

Dried Red kashmiri Chillies – 4 – 5 Nos
Freshly Grated Coconut – 225 gms
Ginger – 1 inch piece
Garlic – 5 Cloves
Onion – 1/2
Turmeric Powder – 1/4 Tsp
Cumin Seeds – 1/4 tsp
Black Peppercorns – 1/4 Tsp
Coriander Seeds – 1 tsp
Tamarind – 10 gms
Water – 100 ml

Method,
1) Keep all the ingredients ready.
2) Wash the grinding stone and keep it ready.
3) Now add all the ingredients on the stone except tamarind which i kept for soaking.
4) sprinkle some water on it and start grinding.
5) Make sure you keep sprinkling water as your grinding it, the paste should not be runny but slightly thick.
6) Grind it till you get fine textured paste, you can use it to make fish curry or freeze it by storing it in a air tight container for later use.
7) This is the oldest method of making masala which are ancestors used to use since that time there were no modern equipments.
8) This method is slightly time consuming but the taste of the masala which you will get is very different as compared to the masala which is make in a electric mixer, and that is the specialty of this method.

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