Ingredients

The following ingredients have 4 Servings
  • 1-2 Tablespoons Oil
  • 1 Green Chili Pepper (fresh, slit lengthwise)
  • 6-8 Curry Leaves (fresh or dried)
  • 1 Onion (sliced)
  • 1 Tomato (diced)
  • 1 Tablespoon Tomato Puree
  • 8.8 ounces Goan Curry Paste
  • 2 1/2 cups Water mixed with concentrated Stock
  • to taste Salt
  • Souring Agent (*see Notes)

Instruction

  • In a Kadhai (Indian wok) or a Chinese wok heat up the oil and throw in the fresh slit green chili with the curry leaves and stir fry on high heat for minute or until you can smell the aroma of the spices.
  • Then add the sliced onion, stir fry till translucent. Continue to add in the diced tomato pieces and stir fry as well until soft. 
  • At this point you can add in a tablespoon of tomato paste to stir fry quickly, so to pour in the red Goan paste. Just stir fry as well for a minute on high heat so that the ingredients get a bit cooked and the wonderful aromas are released. 
  • After that, pour in the veg stock (or water with the veg cube) and mix the content well. Reduce the heat a bit to medium/low and season with salt to taste. 
  • Now you can add in the souring agent! I used a cucumber tree fruit in this recipe (see video how to prepare it), however, you might use something else (see suggestions in the recipe notes). At this point, you can add in either tamarind, kokum, green mango fresh or powder. If you use lemon/lime juice, add the fruit juice only at the end when you finished the cooking and you have taken the curry from the heat completely, basically before serving), because I feel lemon. lime juice in curries change the flavor (and curdles the coconut) when cooked with the curry but when added to the end, the citrus flavor enriches the curry. 
  • Cook on low heat for 15 minutes and stir frequently. See the curry doesn't get too hot as this might cause slight curdling of the coconut.
  • Serve hot with rice and other serving suggestions below this recipe.