Goan curry paste

Goan curry paste
  • Serves icon Makes a large dish
  • Time icon Ready in 20 min

Use this in our Goan-style stuffed mackerel recipe and freeze the rest to use another time.


  • 1 tbsp coriander seeds
  • 2 tsp each cumin and fennel seeds
  • 3cm piece of cinnamon
  • 1 tsp cloves
  • 1 tsp black peppercorns
  • ½ tsp cardamom seeds (from around 10 pods)
  • 1 tsp ground turmeric
  • 2 dried red Kashmiri chillies (from Asian grocers and Waitrose)
  • 40g garlic cloves
  • 2 tsp palm or light muscovado sugar
  • 1 tbsp lemon juice
  • 50g fresh ginger, roughly chopped
  • 2 tbsp vegetable oil


  1. Heat a dry heavy-based frying pan over a low heat. Add 1 tbsp coriander seeds and 2 tsp each cumin and fennel seeds, then toast briefly until they smell aromatic. Tip into a spice grinder and add a 3cm piece of cinnamon, 1 tsp cloves, 1 tsp black peppercorns, ½ tsp cardamom seeds (from around 10 pods), 1 tsp ground turmeric and 2 dried red Kashmiri chillies. Grind to a fine powder.
  2. Tip into the smallest bowl of your food processor and add 40g garlic cloves, 2 tsp palm or light muscovado sugar, 1 tbsp lemon juice, 50g fresh ginger, roughly chopped, and 2 tbsp vegetable oil. Blend into a smooth paste.


Fancy getting a copy in print?

Subscribe to our magazine

Rate & review



Share a tip

Subscribe to our magazine

Subscribe to delicious. magazine for HALF PRICE


Join our newsletter

Packed with menu ideas, recipes, latest competitions and more...

We treat your data with care. See our privacy policy. By signing up, you are agreeing to delicious.’ terms and conditions. Unsubscribe at any time.