Curry used to be the name given to all Indian dishes prepared in a sauce as we know it from the Hungarian Goulash. During European colonial rule, Europeans living there learned to appreciate Indian food. They loved the exotic flavor of curries and did not want to miss them when they went back home. For this reason curry powder was invented, and brought to Europe by englishmen. There are many different curry powders, as there are regions and courts in India. Curry is therefore a mixture of different spices and every curry powder has its own flavor.
Our Curry Goa consists of whole and coarsely minced spices. It is a very aromatic spice blend and is made up of fenugreek, mustard, chili, coriander, turmeric, cumin, galangal, ginger, fennel, cloves and allspice. This mixture is suitable for a spice mill, so you always have a freshly ground curry powder on hand and can use it anywhere.
Personally, I give the curry Goa, before I mash it in a small coffee grinder, into a non-fat pan and toast the spices for a few minutes at medium temperature. Thus, the spices can unfold their whole flavor. For a 4 person dish I take 1 - 1.5 tablespoons of Curry Goa, roast it and grind it after it cooled off again.
It is a base curry spice mixture which you can extend as you desire.
It refines vegetarian curry but also chicken curry dishes.
Ingredients: fenugreek, mustard, chili, coriander, turmeric, cumin, galangal, ginger, fennel, cloves, allspice
Allergens: May contain traces of celery and mustard
All spices, whether ground or whole, should be filled 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.