An iconic Indian dish which uses Hari's favourite whole Kashmiri chillies as the key ingredient. In the south of India, it's all about frying a pungent spice paste to create the basis for a delicious sauce and fill your kitchen with a mouth-watering fragrance.
This dish uses some classic ingredients from the region, from fresh coconut to tamarind for a robust, yet fresh and fragrant, flavour. Hari has named this style of cooking "Argument Cooking" because it's all about cracking spices, squishing garlic, bashing ginger and slicing chillies!
Here a mix of delicious veg - aubergine, mushroom and potatoes - takes the place of the traditional fish, making this version totally vegan.
NB: you'll need either a pestle and mortar or a food processor for this recipe.
What we send you: Hari's Goan curry kit (containing all spices needed), mushrooms, aubergine, maris piper potatoes, lemon, garlic, onions, fresh coconut, tomato, fresh chillies, coriander.
You'll need from your kitchen: Ingredients: cooking oil, salt, pepper. Equipment (other than basic kitchen equipment): mortar and pestle / food processor.
Allergens contained in Goan Curry: n/a
Allergens in rice/bread dishes: Zafrani Pilau: milk, Roti: gluten.
Packaged in an environment where we also store and handle cereals containing gluten, crustaceans, eggs, fish, peanuts, soybeans, milk, nuts, celery, mustard, sesame, sulphur dioxide/sulphites, lupin and molluscs. Not suitable for people with severe allergies.