Recipe for Goan Red Curry Masala Paste without Coconut
Recipe for Goan Red Curry Masala Paste without Coconut
A Red Curry masala paste without Coconut can be used for Beef, Mutton, Chicken and Pork. If you are a Spice freak like me(and most Goans) you MUST try this Hot and Tangy Masala. This recipe quantity can be used for 1kg meat.
Ingredients
- 12 Kashmiri Chillies(Use only Kashmiri Chilly because any other Chilly is usually much spicier and will not give you this vibrant Red colour. it might turn Brownish)
- 1 Green Cardamom
- 12 Pepper corns
- 10 Cloves
- 1 inch piece Cinnamon
- 1 Tspn Cumin Seeds
- 4 Garlic cloves
- ½ Onion roughly chopped
- ½ Tomato roughly chopped
- 1 Tbspn Vinegar
- 1 Tspn Jaggery or Sugar
- Water for grinding
Instructions
- Transfer all the ingredients into a small(dry)mixer jar
- 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 onNote: 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 tightPlace the container/jar into the Deep Freezer and you can store it for Maximum 1month.
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Notes
Recipe for Beef and Pork One Pot Curry
https://chrizzosgrubscene.com/2020/06/07/recipe-for-oil-free-curry-with-two-meats-in-a-potpork-beef/
Recipe for Hot and Tangy Chicken Curry
https://chrizzosgrubscene.com/2020/03/26/recipe-for-hot-tangy-chicken-curry/