Goan Curry Paste

Goan Curry Paste is a traditional Anglo-Indian recipe from the 1860s for a classic fried Goan-style spice blend that's intended to be bottled for long-term storage and transport. The full recipe is presented here and I hope you enjoy this classic Anglo-Indian version of: Goan Curry Paste.

prep time

10 minutes

cook time

30 minutes

Total Time:

40 minutes

Makes:

2 batches

Rating:

Tags : Curry Sauce Recipes Spice Recipes Bean Recipes Fusion Recipes British Recipes

This is a traditional Anglo-Indian recipe redacted from the volume THE INDIAN COOKERY BOOK: A Practical Handbook to The Kitchen in India (author unknown), published by: WYMAN & CO., HARE STREET CALCUTTA circa 1869.

Original Recipe

65.–Curry Paste

Is likewise adapted for sending as a present to friends at home. It is made in the following manner:—Eight ounces of dhunnia, or coriander-seed, roasted; one ounce of jeerah, or cumin-seed, roasted; two ounces of huldee, or dry turmeric; two ounces of lal mirritch, dry chillies; two ounces of kala mirritch, black pepper, roasted; two ounces of rai, or mustard-seed; one ounce of soat, or dry ginger; one ounce of lussan, or garlic; four ounces of nimmuck, salt; four ounces of cheenee, or sugar; four ounces of chunna or gram dal without husk, and roasted. The above ingredients, in the proportions given, to be carefully pounded and ground down with the best English white wine vinegar to the consistency of a thick jelly; then warm some good sweet oil, and while bubbling fry in it the mixture until it is reduced to a paste; let it cool, and then bottle it.

N.B.–Great care must be taken not to use any water in the preparation, and mustard oil is better adapted than sweet oil for frying the mixture in.

Modern Redaction

Ingredients

125g coriander seeds
30g cumin seeds
30g turmeric powder
30g dried red chillies
30g black peppercorns
30g black mustard seeds
30g ground ginger
30g garlic
60g sea salt
60g brown sugar
60g channa dhal or gram dhal
100ml white wine vinegar
4 tbsp mustard oil (or groundnut oil)

Method:

Place a non-stick frying pan over medium-high heat and use to separately dry fry the coriander seeds, cumin seeds, dried red chillies, black peppercorns, mustard seeds and the dhal for about 1 to 2 minutes, each, or until aromatic.

As soon as each spice is fried, turn into a bowl and dry fry the next spice. Turn into a spice or coffee grinder (or a mortar) and render to a fine powder then mix in the turmeric powder, ground ginger, salt and sugar. Blitz to blend then turn into a mortar and add the garlic. Pound to combine then add the white wine vinegar, a little at a time and pound and mix until you have a thick paste.

Heat the mustard oil in a frying pan, add the spice paste and when hot add the spice paste and fry the spice mixture until it is reduced down to a thick paste.

Take off the heat, turn into a bowl and allow to cool before storing in a jar or bottle.

Find more Victorian Recipes Here and more Curry Recipes Here. For the original version of The Indian Cookery book see my The Indian Cookery Book main page.