Not the same as the vicious mix endured by the brave or alcohol-fuelled in Indian restaurants around the country on a Friday night, this blend is hot but also with a delicious depth of flavour and balance. Mix the spices with a generous splash of vinegar to make a paste then fry this with garlic and onion before adding tomato and coconut milk. The hot and sour flavour is characteristic of the original area the recipe is from, Goa and fish, vegetables or meat can be cooked in this curry base.

uses:

good with: pork, vinegar, tomato, coconut,