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Goan Curry Powder 
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Featured Recipes for Goan Curry Powder
By Vikas Khanna
1 tablespoon minced garlic
4 fresh green chili peppers, such as serrano, thinly sliced
3 tablespoons coriander powder
2 tablespoons white poppy seeds
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 tablespoon ajwain seeds
10 cardamom pods
10 cloves
1 teaspoon ground turmeric
1. In a medium-sized skillet, roast the coconut over medium heat, stirring
continuously for about 8 minutes until it is golden and crispy. Transfer to a
bowl.
2. In the same skillet, dry roast the garlic and green chili peppers over
medium heat, stirring continuously for about 8 minutes until it is dry
and golden.
3. Place the remaining spices in the skillet and dry roast over medium heat,
stirring and shaking the pan until they are golden and very fragrant. Remove
and cool.
4. Mix all the roasted ingredients together, put in a spice grinder in batches,
and process at high speed until spices are finely ground like powder.
5. Pour into a non reactive container, cover tightly, and store up to 3 months
Goan Curry Powder
3/4 cup shredded unsweetened dried coconut1 tablespoon minced garlic
4 fresh green chili peppers, such as serrano, thinly sliced
3 tablespoons coriander powder
2 tablespoons white poppy seeds
1 tablespoon black peppercorns
1 tablespoon fennel seeds
1 tablespoon ajwain seeds
10 cardamom pods
10 cloves
1 teaspoon ground turmeric
1. In a medium-sized skillet, roast the coconut over medium heat, stirring
continuously for about 8 minutes until it is golden and crispy. Transfer to a
bowl.
2. In the same skillet, dry roast the garlic and green chili peppers over
medium heat, stirring continuously for about 8 minutes until it is dry
and golden.
3. Place the remaining spices in the skillet and dry roast over medium heat,
stirring and shaking the pan until they are golden and very fragrant. Remove
and cool.
4. Mix all the roasted ingredients together, put in a spice grinder in batches,
and process at high speed until spices are finely ground like powder.
5. Pour into a non reactive container, cover tightly, and store up to 3 months
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