Goan Masala Curry Paste

This delicious and versatile Goan Masala curry paste and sauce by award winning chef, Paul Ainsworth of the Mahe Cookery School works beautifully with vegetables, seafood, chicken and beef. The curry paste will keep for up to two months in the fridge and is delicious rubbed over a whole fish, which is then baked in the oven

Method

For the curry paste

1. In a non-stick pan on a Miele Induction Hob at setting 7, toast the mustard seeds, fenugreek, ground cumin, green cardamom, garam marsala, ground coriander, cumin seeds, turmeric and curry leaves lightly for 2-3 minutes.

2. Add chilies and garlic.

3. Add oil to bring the ingredients together and soften, maintaining the same heat.

4. Once the spices are cooked, add the tomato paste and cook again, making sure not to burn the paste and spices.

5. Add 100g water and bring back to the boil.

6. Blitz well in a food processor and store in a jar in the fridge until ready to use.

For the Goan curry

1. Using a large pan on a Miele Induction Hob at setting 9, roast off the sliced onions in the vegetable oil and a little salt, until the onions are a deep brown colour.

2. Move the onions to one side of the pan and add the curry paste, bashed up lemon grass and lime leaves. Cook and mix together with the onions at setting 8.

3. Now, add the chopped tomatoes and cook until thick and all the tomato juices have disappeared.

4. Add the sugar and vinegar to the base and mix well.

5. Add the coconut milk and bring to the boil at setting 9, then turn down and simmer at setting 7 until the desired thickness is reached. Check the seasoning at the end and add more paste if required.

6. Add your chosen meat or vegetables and simmer on a low heat (setting 6) until cooked through.