{"product_id":"curry-goa","title":"Curry Goa","description":"\u003ch3 style=\"margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eCurry Goa, a South Indian curry blend with fruity heat for fish and poultry\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003eCurry 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.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eHow to use\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eCurry 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eGood to know:\u003c\/strong\u003e Curry Goa is clearly hotter than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e, but milder than our \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e. 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.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eRecipe: Goan fish curry with prawns\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eThe classic of the Konkan coast in 25 minutes – the flavour highlight for every fish lover.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eIngredients for 4:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e500 g cod, halibut or sea bass fillet\u003c\/li\u003e\n\u003cli\u003e200 g raw prawns, peeled\u003c\/li\u003e\n\u003cli\u003e2 tbsp Curry Goa, 1 onion, 3 cloves of garlic, 1 thumb of ginger\u003c\/li\u003e\n\u003cli\u003e400 ml coconut milk, 200 g passata\u003c\/li\u003e\n\u003cli\u003e2 tbsp tamarind paste or 2 tbsp \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003cli\u003e1 tsp \u003ca href=\"\/en\/products\/luisenhaller-tiefensalz-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003efine Luisenhaller deep-rock salt\u003c\/strong\u003e\u003c\/a\u003e, fresh coriander leaves\u003c\/li\u003e\n\u003cli\u003eFreshly ground \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eMethod:\u003c\/strong\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy this Curry Goa?\u003c\/strong\u003e 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.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eAt a glance\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eSouth Indian curry blend with star anise, galangal and lemongrass\u003c\/li\u003e\n\u003cli\u003eA fruity-hot character with citrus-anise freshness\u003c\/li\u003e\n\u003cli\u003eWorkshop quality from Klingenberg am Main\u003c\/li\u003e\n\u003cli\u003eNo flavour enhancers, anti-caking agents or additives\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eGoes well with\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003eRelated curry profiles are our hot \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Dragon\u003c\/strong\u003e\u003c\/a\u003e and the mild \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eCurry Maharadja\u003c\/strong\u003e\u003c\/a\u003e. For the fermented depth in curries, our \u003ca href=\"\/en\/products\/gewurzamt-vadouvan-1\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eVadouvan\u003c\/strong\u003e\u003c\/a\u003e is the pro's choice. A pepper finish on the fish: \u003ca href=\"\/en\/products\/kubebenpfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003ecubeb pepper\u003c\/strong\u003e\u003c\/a\u003e with oriental depth or \u003ca href=\"\/en\/products\/tasmanischer-pfeffer\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eTasmanian pepper\u003c\/strong\u003e\u003c\/a\u003e with an anise-like fruity heat. Acidity from the \u003ca href=\"\/en\/products\/apfel-quitte-balsam-essig\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eapple-quince balsamic vinegar\u003c\/strong\u003e\u003c\/a\u003e as a tamarind substitute. Sweet-fruity alongside: \u003ca href=\"\/en\/products\/mango-chutney\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eMango Chutney\u003c\/strong\u003e\u003c\/a\u003e. Find more in our \u003ca href=\"\/en\/collections\/gewuerzmischungen\" style=\"text-decoration: underline;\"\u003e\u003cstrong\u003espice blends collection\u003c\/strong\u003e\u003c\/a\u003e.\u003c\/p\u003e\n\n\u003ch4 style=\"margin-top: 2em; margin-bottom: 0.8em;\"\u003e\u003cstrong\u003eFrequently Asked Questions\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cp\u003e\u003cstrong\u003eHow hot is Curry Goa?\u003c\/strong\u003e\u003cbr\u003e\nMedium-hot to hot. Clearly hotter than \u003ca href=\"\/en\/products\/curry-maharadja\" style=\"text-decoration: underline;\"\u003eCurry Maharadja\u003c\/a\u003e, comparable to \u003ca href=\"\/en\/products\/curry-anapurna-dose\" style=\"text-decoration: underline;\"\u003eCurry Anapurna\u003c\/a\u003e, but clearly milder than \u003ca href=\"\/en\/products\/curry-dragon\" style=\"text-decoration: underline;\"\u003eCurry Dragon\u003c\/a\u003e. If you want more heat, you can add fresh chili or a touch of Curry Dragon at the table.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhat sets Curry Goa apart from standard Indian curries?\u003c\/strong\u003e\u003cbr\u003e\nThe 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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eWhich fish suits it best?\u003c\/strong\u003e\u003cbr\u003e\nFirm-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.\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eCan I use Curry Goa for vegetarian dishes too?\u003c\/strong\u003e\u003cbr\u003e\nVery 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.\u003c\/p\u003e\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"FAQPage\",\n  \"mainEntity\": [\n    {\n      \"@type\": \"Question\",\n      \"name\": \"How hot is Curry Goa?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"What sets Curry Goa apart from standard Indian curries?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Which fish suits it best?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    },\n    {\n      \"@type\": \"Question\",\n      \"name\": \"Can I use Curry Goa for vegetarian dishes too?\",\n      \"acceptedAnswer\": {\n        \"@type\": \"Answer\",\n        \"text\": \"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.\"\n      }\n    }\n  ]\n}\n\u003c\/script\u003e","brand":"Altes Gewürzamt","offers":[{"title":"Default Title","offer_id":50564782031114,"sku":"30414","price":11.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/5980\/3146\/files\/curry_goa_e123f79c-7c79-406a-9f36-30c75a34f4f7-226426.jpg?v=1736523031","url":"https:\/\/altesgewuerzamt.live\/en\/products\/curry-goa","provider":"www.altesgewuerzamt.live","version":"1.0","type":"link"}