Chilli Powder, Coriander Seed, Turmeric, Black Mustard Seed, Cumin Seed, Fennel Seed, Cinnamon, Cloves.
WARNING: This is a pure spice mix so if you heap your tablespoon when cooking, the curry will be hot.
This South Indian curry originates from Goa and is delicious cooked with coconut milk/cream. Traditionally cooked with beef but excellent with lamb and chicken also accompanied with vegetable or potatoes. It is a spicy medium heat and a 300g jar will cook 12kg of meat and vegetables/potatoes.
60g ghee/butter, 1 onion, finely chopped , 3 green chillies finely chopped(optional), 1 tbsp garlic paste, 1 tbsp ginger paste, 30g Goa Beef Curry Masala, 1kg diced beef, 2 cups boiling water, 250g potatoes (quartered), 1/2 cup ground pan-roasted desiccated coconut, juice of 1 lime, salt to taste, 1 cup coconut cream (optional).
In a saucepan heat the ghee. Add the onion, green chillies, garlic, and ginger paste and fry until golden. Add the Goa Beef Curry Masala to the pan and lower the heat and fry gently until aromatic. Increase the heat and add the beef to the pan and seal on high heat.
Add the boiling water and bring to the boil stirring well. Simmer until the beef is tender and add the potatoes and cook until done. Add the coconut, salt, and lime juice. As an option the coconut cream can be added to the pan after reducing the liquid. Serve hot with steamed rice, cachumbar (salad) and pappadums.
This curry can be used for lamb or chicken and vegetables. Please note that if you do not cook with coconut cream and only use water this curry will be hot.