MCUGFCM
(1 customer review)

Goa Fish Curry Masala Hot (240g)

$22

193 in stock

This South Indian Fish curry originating from Goa makes a beautiful hot seafood curry and can be used for any kind of seafood, vegetables, lentils or meat if you choose.

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 240g jar will cook with approximately 10kg of meat, vegetables or seafood – 50 servings.

Stock

193 in stock

Share the Product
Tweet this Product
Pin this Product
Email This Product

Description

Nutrition Information

Servings per package:

50

Serving size:

5
g

Average Qty
per Serving

Average Qty per 100g

Energy

75 kJ
1490 kJ

Protein

0.6 g
12.1 g

Fat, total

0.8 g
16.1 g

-saturated

0.1 g
2 g

Carbohydrate

1.3 g
26 g

-sugars

0.7 g
13.4 g

Sodium

23 mg
462 mg

Ingredients

Chilli Powder, Coriander Seed, Turmeric, Cumin Seed, Paprika

Recipe

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.

Additional information

Weight0.6 kg
Dimensions10.5 × 9 × 14 cm
Heat

Size

250g, 8.8oz

Barcode

"0799632177913"

Australian % Ingredients

21

1 review for Goa Fish Curry Masala Hot (240g)

  1. Scott Sauerwald (verified owner)

    Great product that provides the key foundation to a quality meal everytime.

Add a review

Your email address will not be published. Required fields are marked *

Related Products

South Indian Chicken Korma Masala Mild (240g)

This mild South Indian Chicken Korma is delicious cooked with coconut cream and is a family favourite.

Perfect to cook chicken, lamb, beef, sausages or hard boiled eggs with vegetables and/or potato.

This 240g jar will cook with approximately 8kg of meat, vegetables or seafood – 40 servings.

Read More »

Indian Dabba Masala Spice Storage Box – 7 spices (Red)

The quintessential Indian spice box — continues to occupy pride of place in any Indian kitchen, standing by to provide all the spices at hand to make the next enticing dish.

The standard masala dabba, found in most Indian kitchens, is mostly an unassuming, flat, steel canister with a lid.  Inside, seven small circular containers, set in a floral arrangement, hold different spices and once that lid comes off, the masala dabba reveals a heady outburst of colours and aromas.    Masala – means “spices”  Dabba – means “container”

  • Outside diameter 21cm  x 7.5cm high
  • Inside spice cups  diameter 6.5cm x 4 cm high (7 in total) plus spoon
  • Red enamel on stainless steel
  • Lid has firm fit to retain spice freshness

Note: Does NOT include spices.  Click here for suggestions and the link for the best spices to fill your dabba.

Makes a great gift!

Read More »

Bollywood Butter Chicken Barbecue Rub (175g)

The rich and creamy notes of Taipan BBQ’s Bollywood Butter Chicken combine harmoniously with the smoky intensity of barbecued chicken to leave your taste buds craving for more!

Use the seasoning to add flavour to other dishes, such as roasted vegetables, meat, or tofu. It can also be used as a rub or marinade for grilled or baked chicken. Additionally, you can mix the seasoning with yogurt or sour cream to make a flavourful dip or spread. Be creative and experiment with different ways to use butter chicken seasoning in your cooking!

Made with all natural ingredients and None of the Nasties.

For true Butter Chicken connoisseur check out the addict’s gift box here.

 

Read More »

Tarragon Leaves/Flakes

Tarragon Leaves/Flakes add a bittersweet, anise-like flavour to dishes, ideal for French cuisine, including sauces, chicken, and fish recipes. These dried leaves provide convenience without sacrificing flavour.

Read More »

Ginger (Adrak/Saunt) Dry Kibbled 2-4mm (20kg ON SALE)

ON SALE FOR $228/20KG.  Limited stock available. (Best Before Date on 20kg purchase is Sept 2024)

Origin: China

Used in various ways, kibbled ginger can be used in Asian and Indian cooking, zingy drinks and marinades.  Also a common ingredient in ginger beer!

Read More »

Sea Salt Black Crystal Flakes (10g)

Origin: Cypress

This natural black sea salt from the Mediterranean is enriched with activated charcoal.   Use as a garnish or roasting salt to enhance the flavour to your dish.  Matches with seafood as well as meats and adds a mild salty flavour with slight smoky undertones.

Read More »

You might also like to try…

Sea Salt Rock (100g)

Origin:  Australia

Natural sea salt,  rock has a larger crystal 3.48 mm so is great for grinders.  Also, commonly seen served as the base for fresh oysters, it can also for cooking and pickling.

Read More »

Poppy Seed (Khus Khus) Blue/Black (40g)

Blue/black in colour, blue poppy seeds have a sweet nutty flavour which can be used in sweet and savoury dishes.  Used more often in pastries for a little crispy crunch on top.  White poppy seeds are more subtle in flavour than the blue.

 

Read More »

Cinnamon Verum Quills (15g)

Cinnamon Verum Quills (15g) are the true cinnamon, offering a delicate, sweet flavour that’s ideal for fine pastries and desserts. These quills can be grated fresh for a superior taste and aroma, distinguishing them from their cassia counterpart.

Read More »

Arabian Za’atar (25g)

Origin:  Blended in Australia with local and imported ingredients.

Ingredients:  roasted sesame seeds, dried thyme, sumac

Za’atar is used in most Middle Eastern cooking, as a table spice or for cooking.  Mix with olive oil to dip fresh bread , yummy!  Also great as a sprinkle over smashed avo.

 

 

Read More »

Traditional Queensland Mango & Fig Chutney Mild (450g)

A variation of our original traditional mango chutney.

Originating from Buderim, in Queensland, it has been a favourite among our customers since we first started business in 1993.

It features crystallised ginger and raisins and is a favourite for those who just love an ‘Aussie” chutney but now also with Figs.

Care instructions:

Do NOT Refrigerate EVER. Serve with a clean dry spoon and store in the pantry after opening.

This chutney will remain in perfect condition as long as you ensure there is no contamination from food or water particles.

Never return any unfinished portions to the jar or use a serving utensil used for anything else.

Read More »

Cinnamon Verum Ground (25g)

Origin:  Sri Lanka (Ceylon)

Verum cinnamon is used for its health benefits and subtle flavour, it MAY help regulate blood sugar levels by improving insulin sensitivity. It may also have anti-inflammatory and antioxidant properties, which could help protect against certain diseases such as cancer and heart disease. Additionally, verum cinnamon may have antimicrobial properties that make it effective against certain types of bacteria and fungi.  Add a sprinkle to your morning granola or coffee.

What’s the difference between CASSIA and VERUM?

There are two types of cinnamon: Cassia cinnamon and Ceylon cinnamon, also known as true cinnamon. The main difference between the two is their flavour profile and where they come from.

Cassia cinnamon is the more commonly used variety and is native to China, also grown in Vietnam. It has a stronger, sweeter flavour and the the colour may be slightly darker. It is also cheaper and more readily available than Ceylon cinnamon. However, it contains higher levels of coumarin, which can be toxic in large amounts. So, take it easy on the cinnamon donuts 🙂

Ceylon cinnamon, on the other hand, is native to Sri Lanka and has a more delicate and subtle flavour and a more complex aroma. It is also more expensive and harder to find than cassia cinnamon.

 

Read More »

Subscribe to our newsletter and get an INSTANT

$10 OFF*

Your next order!

*Excludes Bulk Spices