Curry Goa “very hot”
Ab CHF 10.–
100% pure ingredients, no additives
Mixed and processed by hand
A genuine Swiss manufactory
Curry Goa brings all the heat, fruitiness and aromatic power of the coastal region of Goa straight into your kitchen. Four kinds of chilli – Chipotle, bird’s eye chilli, red jalapeño and cayenne – merge into a heat that catches fire instantly but stays harmonious. Sour cherry, cumin, coriander, fenugreek and warm spices provide depth, while lemongrass, ginger and lemon zest bring fresh tension to the blend. One spoonful of Curry Goa and your taste buds dance – your mouth starts to water.
· Category: Spice blend
· Taste: very hot, fruity-tart, savoury, warm, complex
· Use: Goa curry, coconut-milk curries, fish & seafood, lamb, aubergine, spicy soups, barbecue marinades
· Format: 40 g jar
My tip: Curry Goa toast briefly in hot coconut oil and deglaze with coconut milk and tomatoes – this creates a perfectly balanced, intensely hot sauce in the Goan style.
Origin & Story
The cuisine of Goa is shaped by Portuguese colonial history and the rich variety of Indian spices. Typical there are intensely hot curries that combine fruity acidity with exotic spices. For my Curry Goa I drew inspiration from exactly these historical influences and developed a blend that captures the characteristic aromas of Goa in its harmonious complexity – deliberately composed as the hottest curry from my manufactory.
Highlights
This curry impresses with an intense heat that comes from four kinds of chilli – Chipotle, bird's eye chilli, red jalapeño and cayenne pepper. Sour cherries bring fruity acidity and perfectly complement the savoury base of cumin, coriander and fenugreek. Smoked Malabar pepper, cloves, cinnamon, cardamom and cinnamon flowers provide aromatic warmth and depth, while fresh components such as lemongrass, lemon zest, ginger and garlic keep the blend fresh and lively. I developed this recipe personally – made exclusively by hand at my manufactory.
Quality
Every ingredient is all-natural, free from additives or technical aids. I process them fresh, in small batches and with the greatest craftsmanship right in my manufactory.
The best spices have always inspired me to create new dishes. Only the best is good enough to reach the very top – for you, in your kitchen. 100% natural. Just the way I use it myself, every day.
Tip from Tobias Funke
"For the authentic aroma, I first toast the spice blend briefly in hot coconut oil, then add the meat or vegetables and deglaze with coconut milk and fresh tomatoes. This creates a perfectly balanced, intensely hot sauce in the original Goan style."
Recommended use
- Perfect for particularly hot curry dishes in the traditional Goan style
- Ideal for coconut-milk curries with beef or aubergines
- As a bold seasoning base for fish and seafood dishes
- Can be used finely dosed in soups, lentil dishes or spicy barbecue marinades
Recipe idea
Goa curry with beef or aubergine
View recipe
Origin / Ingredients
Ingredients: sweet paprika, Chipotle chilli, sour cherry, coriander, bird's eye chilli, turmeric, tomato, mustard seed, cumin, garlic, fenugreek, long pepper, ginger, red jalapeño, cayenne pepper, smoked Malabar pepper, nutmeg, cloves, lemongrass, lemon zest, cardamom, cinnamon flowers, cinnamon
All ingredients are processed with craftsmanship, 100%, at Manufaktur Funke.
Storage
Store in a dry place, away from light. Reseal well after opening.
Ingredients
sweet Spanish paprika, Chipotle chilli, Birds Eye chilli, coriander, Curcumin turmeric, tomato, yellow mustard, sour cherries, cumin, garlic, Jalapeno red chilli, Cayenne red chilli, fenugreek, ginger, "Lampung" long pepper, tamarind, black Malabar pepper, cardamom, nutmeg, cloves, lemongrass, lemon, Ceylon cinnamon, cinnamon
Contains: mustard
Additional information
| Weight | 0.07 kg |
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