Goan Curry Cooking Sauce Recipe

Toast whole spices

Heat a small dry skillet over medium heat. Add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds and mustard seeds. Toast, stirring constantly, until fragrant and slightly darkened, about 2–3 minutes. Remove immediately to a plate to cool.

Toast dried chilies and curry leaves

In the same skillet, add the dried red chilies and curry leaves and toast very briefly (30–45 seconds) until they become fragrant but not burned. Remove and cool with the spices.

Sauté aromatics

Add 1 tablespoon oil to the skillet and heat over medium. Add the shallot (or small red onion), 4 garlic cloves and the 1-inch piece of ginger. Sauté until softened and lightly browned, about 4–5 minutes. Remove from heat and let cool slightly.

Blend into smooth paste

Place the toasted spices, toasted chilies, sautéed aromatics and 1 tablespoon white vinegar into a small blender or food processor. Add 2–3 tablespoons of warm water if needed to help the blades move. Blend to a smooth, thick paste (use up to 4 tablespoons water as needed). Scrape down the sides and transfer the masala paste to a bowl. This yields roughly 3/4 to 1 cup of paste.

Prepare base aromatics

Heat 2 tablespoons oil in a medium saucepan or skillet over medium heat. Add the finely chopped onion and a pinch of salt, and cook, stirring occasionally, until translucent and beginning to brown at the edges, about 6–8 minutes.

Add garlic and ginger

Add the 4 teaspoons minced garlic and 1 tablespoon grated ginger to the onions. Cook, stirring, for 1–2 minutes until fragrant but not browned.

Cook masala paste

Add about 3/4 cup (adjust to taste) of the prepared Goan masala paste to the pan. Cook the paste with the onion mixture, stirring frequently, until the oil begins to separate and the raw smell disappears, about 4–6 minutes. If the paste is sticking, add 2–3 tablespoons water to loosen.

Add liquids and simmer

Pour in 400 ml coconut milk and 100 ml water, stirring to combine and scraping up any browned bits. Bring the mixture to a gentle simmer over medium-low heat.

Season and balance

Stir in 1 tablespoon tamarind paste, 1 teaspoon jaggery (or brown sugar), and 1 teaspoon salt. Simmer gently for 8–10 minutes so the flavors meld and the sauce thickens slightly. Taste and adjust salt, tamarind (for tang) or jaggery (for sweetness) as needed.

Finish and garnish

Remove from heat and stir in 1 tablespoon lime juice and 2 tablespoons chopped fresh cilantro. Let the sauce rest for 5 minutes to let flavors settle before using.

Store or use

Use the sauce immediately with seafood, chicken, vegetables or tofu. To store, cool completely and refrigerate in an airtight container for up to 4 days or freeze for up to 2 months. Reheat gently on the stove, adding a splash of water or coconut milk if it has thickened.