Delicious, slow cooked curry from Goa made using coconut milk. There are 10 different spices in this mix, so it is full of flavour but also quite a bit of heat. If you don't like it too hot, just use less of the Spice Pot! Please also see alternative recipes to use with our Goan Spice Pot - Goan Fish Curry and Goan Sweet Potato and Chickpea Curry.
30g of the Goan Spice Pot (the result will be hot. Add less spice if you prefer a milder curry)
2 tablespoons oil
2 large onions, finely chopped
10cm piece fresh ginger, grated or finely chopped
6 garlic cloves, crushed or finely chopped
1kg braising or stewing steak, cut into 2.5cm cubes
400ml tin coconut milk
Salt, to taste
Coriander, to garnish
Rice, to serve
Pour the oil into a wide, preferably non-stick, lidded pan and set over a medium-high heat. When the oil is hot, add the onions, ginger and garlic. Fry, stirring at the same time, for 4-5 minutes until soft and browning. Add the meat and brown on all sides. Add the Goan spice and a splash of water (to stop the spices burning) and cook for a minute. Add the coconut milk and bring slowly to the boil. Cover tightly with the lid, reduce the heat to low, and simmer gently for about 1 hour or until the meat is tender.
If the liquid evaporates during cooking, add boiling water and stir to make a thick sauce. If the sauce is still too liquid at the end of the cooking time, simmer with the lid off until it evaporates. Season with salt, to taste.
This is a great dish for a dinner party or crowd of friends. It always tastes better on the 2nd day, so make a day head if you can.