Culinary use of Curry Spices GOA
Our Goa curry consists of whole and roughly chopped spices. It is a very aromatic mixture of spices and is made up of fenugreek, mustard, chili, coriander, turmeric, cumin, galangal, ginger, fennel, cloves, and allspice. This mixture is suitable for a spice grinder, so you always have freshly ground curry powder on hand and can use it anywhere.
I put the Curry Goa in a fat-free pan before I grind it in a small coffee grinder and roast the spices for a few minutes at medium temperature. So the spices can develop their full aroma. For a four-person dish, I take 1 - 1.5 tablespoons of Curry Goa.
It is a basic curry spice mixture that you can expand as you like.
It refines vegetarian curry but also chicken curry dishes.
Where does the word curry come from?
Curry used to be used to refer to all Indian dishes that were prepared in a sauce as we know it from Hungarian goulash. During the European colonial rule, the Europeans living there learned to appreciate Indian dishes. They loved the exotic aroma of curries and didn't want to do without it when they went back home. For this reason, curry powder was invented, which they brought to Europe. There are many different curry powders, as there are regions and dishes in India. Curry is, therefore, a mixture of various spices, and each curry powder has its aroma.
Ingredients: fenugreek, mustard, chili, coriander, turmeric, cumin, galangal, ginger, fennel, cloves, allspice
Allergens: May contain traces of celery and mustard
Storage of Herbs & Spices
Please fill all your spices, whether ground or whole, in airtight containers. Whole spices have a longer shelf life than ground spices. Please store these containers cool (15 ° C), dry, and protected from the sun.