Goa Fish Curry Masala Hot (170g)
AUD $16
Goan curry is famous for big, sunny flavours—warm spices, gentle heat, and that coastal comfort that pairs perfectly with seafood, chicken, and slow-simmered meats. While Goa’s food culture is shaped by centuries of trade along India’s west coast, its curries became especially distinctive through Portuguese influence and the region’s love of vibrant colour, aromatic spice and bright, tangy finishes. Our Goan Curry Powder is a simple, versatile blend designed to give you that authentic “Goa-style” base at home, without being heavy or overly complicated.
In flavour, it’s earthy and fragrant, built on toasted coriander and cumin for a rounded, savoury backbone, with turmeric delivering golden depth and paprika adding gentle sweetness and a rich colour. Chilli powder provides a warming kick that you can easily scale up or down depending on who you’re feeling. The result is a curry that tastes lively and well-balanced—aromatic rather than sharp—ideal for coconut milk curries, tomato-based gravies, or quick weeknight simmer sauces.
For the best Goan-style result, cook it with onion, garlic and a splash of vinegar or lime to bring out that coastal tang, and finish with coconut cream if you want a richer, more traditional seafood-curry feel. It’s brilliant with prawns, fish, calamari, chicken thighs, lamb, vegetables, or chickpeas, and it also makes an excellent dry rub for BBQ seafood or chicken when mixed with oil and lemon.
WARNING: This is a pure spice mix, with a spicy HOT heat, so if you heap your tablespoon when cooking, the curry will be hot.
This 170g jar will cook with approximately 7-10kg of meat, vegetables or seafood.
Servings per package: 50
Serving size: 5g
| Avg Qty per Serving | Avg Qty per 100g | |
|---|---|---|
| Energy | 75kJ | 1490kJ |
| Protein | 0.6g | 12.1g |
| Fat, total | 0.8g | 16.1g |
| — saturated | 0.1g | 2g |
| Carbohydrate | 1.3g | 26g |
| — sugars | 0.7g | 13.4g |
| Sodium | 23mg | 462mg |
Chilli Powder, Coriander Seed, Turmeric, Cumin Seed, Paprika
Ingredients
- 4 tbsp butter/ghee (60 g)
- 2 medium onions, finely chopped
- 6 cloves garlic, finely chopped (6 tsp minced garlic)
- 3 green chillies/capsicum, finely chopped
- 2 tbsp Goa Fish Curry Masala
- 400ml coconut cream
- ½ cup tinned diced tomato
- 1kg fish steaks or whole small fish (rubbed with 1 tsp salt)
- 1 handful of Okra (optional)
- Juice of ½ lemon
- Salt to taste
Method
Melt the butter and add the onion, garlic and chillies. Sauté until the onion is soft. Lower heat, add the Goa Fish Curry Masala mix well, frying until aromatic. If the mixture is too dry, add a small amount of water to enable the spice to fry. Add coconut cream and tinned diced tomatoes. Bring to boil, add the fish, lemon juice and okra, cooking gently with lid on pot until fish is done.
Be careful to avoid overcooking the fish. Salt to taste.
Fish curries are usually better the next day. Serve with steamed rice, lime pickles and a diced salad of cucumber, red onions and tomatoes.
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