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Goan Curry Masala Recipe

5 from 2 votes

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Imagine you are sitting in Goa by the beach eating chicken xacuti or usal pav. Ever wondered if you can make the same Goan curry at home. The recipe below will help you get the same refreshing taste at home. This is a typical Goan masala used in a variety of curries. You can add it to meat, vegetables, beans, and feel like you are sitting by the beach enjoying an authentic Goan meal. Here are links to my Goan goat curry, Goan chicken curry, and Goan crab curry.

I make a huge batch of this Goan masala about once every month or two and freeze in multiple containers with about 2-4 tablespoons of masala each. This masala will make your tastebuds come alive.

I make two versions – one with fried onions and the other without. I use the masala without onions for vegetarian curries and beans. If you don’t like the taste of onions, feel free to skip them. The secret to making the best masala is to roast the spices really well until they turn red. Make sure to not burn them. Also, feel free to adjust the quantities of different spices based on your tastebuds and the availability of spices.

Goan curry masala

Goan curry masala

Authentic Goan masala used in a lot of curries, xacuti, etc. 
5 from 2 votes
Prep Time 10 minutes
Cooling time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine Goan, Indian
Servings 15
Calories 153 kcal


  • 2 tbsp coriander seeds
  • 1 tbsp fennel seeds
  • 20 peppercorns
  • 1/2 stick cinnamon
  • 7-8 cloves
  • 1/2 whole nutmeg or 1/4 tsp powdered nutmeg
  • 20 red chillies
  • 1 tbsp poppy seeds
  • 1 anistar
  • ball of tamarind
  • 3 cups grated coconut
  • 3 sliced onions medium sized
  • oil as needed
  • water for blending


  • Heat oil in a pan.
  • Add fennel seeds. Roast for a minute.
  • Add coriander seeds and roast some more.
  • Add rest of the cinnamon, nutmeg, cloves, and peppercorn and roast.
  • Finally add the red chillies and poppy seeds and roast till the spices are almost red and fragrant. Don’t burn them. 
  • Set the spice mixture aside in a different container to cool.
  • Add oil to the same pan and roast coconut until it is almost brown.
  • Roast onions in oil until they are reddish brown. Then cool them. 
  • Cool everything and blend onion, coconut, spices, and tamarind to a fine paste to use in curries. Use water as needed.


You can freeze this masala in small batches for up to 2 months. 
If you like red color instead of brown, add an additional 10 Kashmiri red chillies for the color.
Adjust the quantities of spices to your liking.
Feel free to skip onions if you so prefer.
Don’t consume this masala by itself. Use it as a base for other curry recipes. 


Please note that the nutrition information provided below is approximate and meant as a guideline only. Actual numbers may be different from those provided below. If you have health issues, please work with a registered dietician or nutritionist. As an Amazon Associate I earn from qualifying purchases.


Nutrition Facts
Goan curry masala
Amount Per Serving
Calories 153 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 10g63%
Sodium 14mg1%
Potassium 337mg10%
Carbohydrates 12g4%
Fiber 5g21%
Sugar 5g6%
Protein 3g6%
Calcium 37mg4%
Vitamin C 88mg107%
Vitamin A 571IU11%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Best and authentic Goan curry masala
Tried this recipe?Let us know how it was!

Happy Eating and Feeding!

By FoodLifeAndMoney in December, 2018

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1 thought on “Goan Curry Masala Recipe”

  1. 5 stars
    I clubbed your Goan Curry Masala with Tandoori Paneer. It turned out to be an instant super duper favorite main course for my family. Genuinely thanks for sharing such delicious and easy to make recipes.

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