Three Goan Curries

As we look forward to our Curry Chronicles Curated Experience in Goa, here are three great curry recipes to try on your visit to the Pearl of the Orient – ranging from the mild to the fiery!

Mild Goan Fish Curry

Begin your Goan curry exploration with this gentle yet flavoursome dish. Fresh fish fillets are simmered in a creamy coconut milk base, infused with turmeric, coriander, and mild green chilies. The addition of tamarind paste imparts a tangy twist – perfect for those who prefer subtle heat.

Medium Goan Prawn Balchão

This medium-spiced curry centres on succulent prawns, which are cooked in a tangy tomato-vinegar sauce, blended with red chilies, garlic, ginger, and spices like cumin and mustard seeds to give it a robust flavour. Serve with steamed jasmine rice to balance out the heat and the tang.

©Cuisine Goa


Hot Goan Pork Vindaloo

For the Teflon tongued, the fiery Goan Vindaloo is a must-try. Traditionally made with pork, this curry is infused with a potent mix of red chilies (khola if you can find them though Thai red chillis impart a powerful kick!), garlic, and vinegar. The intense heat is beautifully offset by aromatic spices like cloves and cinnamon, creating a dish that’s both spicy and deeply flavourful.


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