August 26, 2023

Recipe for Goan Fried Masala Curry Paste

Name: Recipe for Goan Fried Masala Curry Paste
Ingredients: 4 Large Kashmiri Chillies; 1.5 Tspn Cumin Seeds; 1.5 Tspn Pepper; 2 Tbspn Dry Coriander Seeds; 5-7 Cloves; 2 Green Cardamom; 1 inch Cinnamon; 1 Tspn Raw Rice(you can use any white rice); 3/4th of a Cup Fresh grated Coconut; 1 Tspn Turmeric Powder; 8-10 Garlic cloves; 2 inch Ginger; 1 small marble sized Tamarind flesh; Approx 3/4th Cup of Water; 1 Small Onion randomly sliced

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Recipe for Goan Fried Masala Curry Paste

Meat Curry with Coconut Milk or Fresh grated Coconut is one of my faves. But this recipe is extra Special not only because it is made by dry roasting the spices, but also because this is how my Maternal Grandpa who we used to call ‘Papa’ would make it 😊

I have very few but fond memories of my Papa. He passed away when I was just 9 years old. But the memories and pampering he gave me was immense, not only because I was his youngest grandchild but because I was the ONLY girl grandchild, both sides that too Paternal and Maternal! Hahaha yeah yeah I'm the spoilt brat!

He used to own Taxis in Bombay back in the day and his lingo was so Tapori and he was habituated to talk mostly in Hindi and sometimes in Konkani(gaalis included…Oh Yes!) but he didn’t know fluent English. The things he would do with us and for us were Priceless and with his Hindi one liners, OMG life was such a Fun place to be! A small and Humble Home did he have, but filled with so much Love and excitement each time we would visit him. He would call Nana “Buddie” or “Mahtari” (meaning Old) with his sheepish smile and He never failed to play pranks and irritate my grandma and tease her for being a “slow coach” in the kitchen… and the minute she would hear “slow coach” she would try to do things in a hurry and things would fall from her hand and break! Hahahah(and I think, this I get from my Nana…things break from my hand for no reason at all….like, they just fall from my hand) And Yes! My Grandpops was quick in all his work more like a gadbad singh(Maybe in that aspect, I take after him…hehe I’m quite a gadbad singh too) Till the age of 83 he was active and cooked and went to the Market, etc. and loved to be independent. He would walk and walk and could never sit in one place quietly. He was a very Hardworking Man who loved us grand kids to another level! And My Mom is a replica of him in more ways than one.

One of the recipes I very fondly remember is that of the Fried Masala Meat Curry with Methi(sometimes with cluster beans too). Ofcourse, I was too small to take the recipe from him back then, but my Mommy cooks this every once in a while and we think of our Sweet, Fun and Loving Papa! I’m sure he’s watching down upon us and smiling away as I write about him😊

There’s absolutely no Love and Blessings like the Love and Blessings of our Grandparents😊 If you have them, Treasure them, Love them, Never hurt them and make the MOST of them while they’re still with you, because once they’re gone all you will have is only and only Beautiful Memories to Cherish😊

Here’s my Papa’s Fried Masala Meat Curry with Methi and Potatoes! Do give it a try😊

You can use this recipe for 1 kg Meat

Cuisine Goan

Keyword Bazlelem kodi, Fried Masala Curry, Goan Meat Curry with Methi bhaji

Ingredients

4 Large Kashmiri Chillies
1.5 Tspn Cumin Seeds
1.5 Tspn Pepper
2 Tbspn Dry Coriander Seeds
5-7 Cloves
2 Green Cardamom
1 inch Cinnamon
1 Tspn Raw Rice(you can use any white rice)
3/4th of a Cup Fresh grated Coconut
1 Tspn Turmeric Powder
8-10 Garlic cloves
2 inch Ginger
1 small marble sized Tamarind flesh
Approx 3/4^th Cup of Water
1 Small Onion randomly sliced

Instructions

Heat a Pan on Medium Heat and Add the Kashmiri Chillies, Coriander Seeds, Pepper Corns, Cumin Seeds, Cloves, Cinnamon Stick, Cardamoms and Raw Rice. Dry Roast all these spices forabout 8-10 minutes
When you see the Rice turning brown, add the Onion, garlic ginger and grated coconut and roast this for another 5-7 minutes.
Note: When the rice is roasted well, it will be easier to blend or else it may remain coarse in the Masala
Then add the Turmeric Powder, Mix it well and roast it for another 5 minutes or so and Turn off the Heat and allow this to cool at room temperature.
Tip: If you’re running out of time, you can add room temperature water into the pan and allow it to cool faster
Now, transfer all the fried spices into a mixer grinder(I suggest you use the small jar so that the Masala grinds nice and fine) and add the Tamarind flesh and some water
Using water little by little, Grind all the ingredients into a smooth fine paste.
Note: If you add all the water at once, the spices won’t break down completely and the Masala will remain coarse.
Once the Masala is ready, you can use it immediately or If you wish to store it, transfer the Masala into a dry Airtight container and wait until it completely cools and comes to room temperature and only then put the lid on
Note: As soon as you grind masala in a mixer jar, it remains slightly hot/warm due the pressure and speed of the grinder. After transferring the Masala into the jar/container, If you close the jar/container when the masala is hot or even slightly warm, there is a high chance that the masala get spoilt faster due to the heat. Hence, let it come down to room temperature and only then close the lid tight
Place the container/jar into the Deep Freezer and you can store it for Maximum 1 month.