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Goan Delights Red Masala
 Goan Delights Spicy Pilau Rice Blend
 Goan Delights Xacuti Masala Blend

Please note that we have tried to give you the best quantities for using our spice blends to meat,

fish and vegetables.

Everyone's tastes are different and therefore adjustments may be required. 

Goan Delights Red Masala

Goan Delights Red Masala

In Goa, Red Masala is made only as a paste but I have created this spicy blend

in a dry version which can easily be made up into a paste at home. In this way the dried spice blend will keep longer.

Anyone visiting Goa would encounter dishes made with Red Masala in traditional Goan restaurants. 

This spice blend of chilli and a secret blend of other spices beautifully complements  tuna or pork dishes.

How to prepare dishes using Goan Delights Red Masala:

Ingredients:

  • Malt vinegar or Fresh Lemon Juice

  • Tomato Ketchup

  • Vegetable oil

  • Meat (Especially good with pork, fresh salmon or tuna.)

  • 2 cloves of fresh garlic,

  • 1inch piece of fresh ginger.

  • Red Onions

Directions:

  • Make a paste with 1 tablespoon of Goan Red Masala and gradually add the vinegar, to make a thick paste.

  • Add 1 ½ tablespoons of tomato ketchup stir well into the paste.

  • Add half a tablespoon of vegetable oil, and the crushed garlic and ginger.

  • Brush paste on fish or meat and then BBQ or grill. A little water may be added to the paste if basting for the BBQ. and, prior to the meat/fish being cooked.

  • Brush again just before cooking is complete.

Red Masala Alternative suggestion.

Directions:

  • Add 1 tablespoon of Red Masala paste to a good portion of cooked prawns to make a prawn curry.

  • It is up to you how much you want to add for  flavour and a spicy kick!!

For using in curry dishes e.g.  fresh pork:  Make double the amount as shown above.

  • Slice 1 medium onion and fry in a little oil.

  • Then add the garlic and ginger, and cook for no more than 1-2 minutes without browning.

  • Add the Goan Red Masala paste and cook for no more than a minute.

  • Add the fresh pork (diced). Stir well so that the flavours combine with the pork.

  • Add enough water but do not cover the meat. Bring to the boil and then simmer allow meat to cook thoroughly until tender and the sauce is reduced by half.

  • The addition of extra salt/vinegar and tomato sauce may be required.

  • For an extra flavour kick add a small amount of Vodka or if you can obtain the traditional Goan cashew/coconut feni so much the better. This can be added while simmering.

Serve with fresh boiled rice or try our own Goan Delights Pilau Spice Rice Blend.

Suggestions: Try our Red Masala with fresh Salmon. Or for a quick snack or meal try with tinned sardines and spread the paste on the fish and just grill until everything is piping hot!

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Goan Delights Spicy Pilau Blend

Goan Delights Spicy Pilau Rice Blend

Ingredients:

This recipe will make approx 4 good portions

  • ½ - 1 Tablespoons Spicy Pilau Rice Blend (To required taste, the more you add the stronger the taste) Please note that too much spice may make the rice bitter.

  • 250g ‘Tilda’ ™ Basmati rice – (this is the best quality rice - recommended)

  • Vegetable oil

  • 1 full kettle of boiling water.

  • Salt.    

  • 1 small onion. (Red/White)

Directions:

  • Take 1 mug of rice place in bowl and wash it in cold water until the milky starch has cleared. Drain thoroughly through a sieve.

  • Fry 1 small onion (sliced) in a little vegetable oil with 1½ tablespoons of ‘Goan Delights’ Spicy Pilau Rice Blend.

  • Add the rice and cook through with spices and onion without browning the rice.

  • Add the boiling water and cover to about 2” above the rice, add salt to taste.

  • Bring to the boil and then place lid on saucepan straight away.

  • Continue boiling for 1-2 minutes and then turn the heat down to the minimal setting on your cooker (simmer).

  • Leave lid on try and not let any steam out and wait for the water to evaporate and absorb into the rice. 

  • Fork gently to fluff the rice, place the lid back on and wait for about 5 minutes.

  • Turn heat off and allow to rest before serving. You should have light and fluffy rice!

The best type is ‘Tilda’™ Basmati rice - you do pay a little more for this brand but it’s well worth it, as it doesn’t contain as much starch as some of the supermarket varieties.

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Goan Delights Xacuti Masala

Goan Delights Xacuti Masala Blend

The origins of "Xacuti" (pronounced "shakootee") date back several hundred years. It was originally a vegetarian dish of diced vegetables or sprouted pulses ("shak" meaning vegetable, "kootee" meaning cut small). The arrival of the Portuguese in Goa, and the conversion of the inhabitants to Christianity, the local inhabitants were introduced to eating poultry and meat. In addition to using Xacuti to season vegetables, it is a preferred spice mix for gamey flavoured meats such as rabbit, boar, venison, mutton and goat! Crabs, prawns, mussels and other firm fleshed seafood also go well with this curry paste. To this day Xacuti is considered a ‘warmth giving’ dish for cold, rainy days!

How to use Goan Delights Xacuti Masala Blend:

Ingredients:

●Malt Vinegar or Fresh Lemon Juice

●Tomato Ketchup

●Vegetable Oil

●1 Medium Onion

●4 Cloves Fresh Garlic

●2" Piece Ginger

●Fine Desiccated Coconut

●Coconut Milk (If Desired)

●Choice Of Meat (Lamb, Beef) Alternatively Chicken or Fish can be used

●(All types of vegetables can be used for a vegetarian dish - try "Beef" Mushrooms)

●Note: For a full pack (50g) Of Goan Delights Xacuti Masala this will approximately make around 500g - 1kg of Meat

●(500g will give you a nice full flavour, for a milder flavour half the quantity of spice blend to your dish)

●For Vegetable dishes approximately use 30g for around 500g of mixed vegetables.

Directions:

●Take 2 handfuls of desiccated coconut (precise amounts not necessary)

●Toast until golden brown and transfer to a bowl or plate and put to one side

●Use 1 packet of (Or desired quantity as above mentioned) Goan Delights Xacuti blend, and add malt vinegar to gradually make to a thick paste

 ●Add 1-2 tablespoons of Tomato Ketchup and 1 tablespoon of vegetable/sunflower or Olive oil. If paste is too thick just add a little water.

●Slice and fry the onion in desired oil. When the onion is cooked (light brown), add the crushed garlic, ginger and cook for no more than 1 minute

●Add now the Xacuti paste and cook for another 1 minute. Add meat, fish or vegetables and stir well to incorporate all the mixture

●Add sufficient water 1 inch below mix (If adding coconut milk allow for this)

●Bring to the boil. Then simmer until meat is tender. (For Fish keep checking until fish is firm) Vegetables once tender.

●Serve with freshly boiled rice or even try our Pilau rice blend

●Another suggestion "Crumpets" will go very well with this dish, just toast the crumpets and serve hot. The crumpets soak up the gravy "Yummy"

Serving Suggestion:

Try our Xacuti spice blend on a joint of Lamb. Just follow how to make up the paste, and smear over the joint of lamb prior to roasting. Using fresh lemon juice tenderises the meat and gives a great tangy taste to the meat "Mouth watering"

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Note: Coming Soon -  We will have a step by step pictures of how to use these recipes below

Note:

The spices come from a reputable company outside of London. All of the ground/whole spices used in our products do not contain any non permitted colour including Sudan Red. All spices are traceable in all of our products at Goan delights.

 

2007