August 26, 2023

Recipe for Goan Green Masala with Coconut

Name: Recipe for Goan Green Masala with Coconut
Ingredients: 30 gms Fresh Coriander with stem; 2 Tbsp Fresh Grated Coconut; 1/2 Tsp Peppercorns; 1/2 Tsp Cuminseeds; 1/2 Tsp Corianderseeds; 1 Green Cardamom; 2 Cloves; 1" Cinnamon; 2 Tsp Tamarind pulp or a marble size full tamarind; 2 Green Chillies; 4 Garlic cloves(roughly chopped); 1/4 Tsp Turmeric Powder; 1/2 Small Onion(roughly chopped); 1/2 Tsp Sugar; 1/2 Cup Water for Grinding the Masala

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Recipe for Goan Green Masala with Coconut

This Green Masala is a little different from the Cafrealand Guisado masala. It contains coconut which makes the Curry thick. All my cooking years, I have met people who like two different types of Green curry 1) Runny and 2) Thick. If you are a fan of coconut. like most of us Goans are and if you prefer a thick curry, you can use this recipe over the other two.

This recipe can be used for 1/2 kg Chicken

Ingredients

30 gms Fresh Coriander with stem
2 Tbsp Fresh Grated Coconut
1/2 Tsp Peppercorns
1/2 Tsp Cuminseeds
1/2 Tsp Corianderseeds
1 Green Cardamom
2 Cloves
1" Cinnamon
2 Tsp Tamarind pulp or a marble size full tamarind
2 Green Chillies
4 Garlic cloves(roughly chopped)
1/4 Tsp Turmeric Powder
1/2 Small Onion(roughly chopped)
1/2 Tsp Sugar
1/2 Cup Water for Grinding the Masala

Instructions

Transfer all the ingredients into a small(dry) mixer jar
Using water little by little, Grind all the ingredients into a smoothfine paste
Note: If you addall the water at once, the spices won’t break down completely and the Masalawill 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 thelid tight. Since this masala contains coconut, I always prefer freshly grinding it. However. If you're a busy bee who likes to pre-grind the masalas and freeze it, you can either slightly dry roast the coconut and onion and then use it. Just on a pan very lightly for about 3-5 minutes dry roast it