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  • Bute St Seafoodie

Goan Masala Paste

A general purpose spice paste, distinctly Goan in style in containing chillies, vinegar, garlic, pepper and cloves. In fact, I suspect that this is a version of a traditional spice paste widely used in Goa which will be the subject of a forthcoming post and related recipes...

This is a slightly adapted version of Rick Stein's Recipe in "Rick Stein's Seafood Odyssey", link below. I am posting it as partnering recipe to "Goan Lobster", but it has many more uses. For example, try coating mackerel fillets in the paste and pan-frying or barbequing. Alternatively, use as a marinade for chicken pieces or pork chops. Go(an) mad!

Goan Masala Paste

Ingredients (makes enough for about 8-10 servings and keeps indefinitely)

1 tsp cumin seeds

2 tsp coriander seeds

2 tsp black peppercorns

1 tsp cloves

1 tsp turmeric

1 tsp salt

6 cloves of garlic, roughly chopped

2” ginger, roughly chopped

100g mild red chillies, deseeded and roughly chopped

1 tsp light muscovado sugar, or similar

1 tbsp tamarind paste, e.g. Bart

2 tbsp (or more) red wine or cider vinegar


  1. Grind the cumin and coriander seeds, peppercorns and cloves to a fine powder in a spice or coffee grinder.

  2. Put all the ingredients including the spice powder in a food processor and blend to a smooth paste adding additional vinegar if necessary.


  • "Rick Stein's Seafood Odyssey", Rick Stein (1999) pp. 241:

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