To achieve a perfect balance of spicy and sour in a masala is not an easy task but when it happens it’s sheer magic. This curry masala, a combination of words in Konkani that means tangy and spicy, is exactly that, delicately balanced. Strongly identified with Goan cuisine, and made almost exclusively with fish – traditionally with shark – prawns or calamari, these unmistakably red curries do not use coconut. If you’re looking for a typical, traditional Goan experience, this widely popular, much loved classic masala from the Hindu community of Goa is a must try.