1. Cafreal: This is a fresh green masala. Blend together fresh coriander and mint leaves with a little capsicum (for colour), ginger, garlic, turmeric, green chillies, onion and sugar. All the Goan masalas have a pinch of sugar added to balance the salty-spicy flavours. But the most important ingredient in all Goan Catholic masalas is thecoconut vinegar (fermented toddy) that gives the cuisine a distinctive taste. If you don’t have this, substitute with tamarind.
2. Goan curry: Make this by blending freshly grated coconut, turmeric powder, coriander seeds, cumin seeds, a ball of de-seeded tamarind, red chillies, ginger and garlic paste and, of course, sugar. All Goan masalas are “colour coded”—this one ranges from yellow to orange, depending on which home you are having it in. With the Saraswat influence, the masalamay incorporate more haldi and no onion and garlic.
3. Xacuti masala: It has a wonderful complexity thanks to roasted spices. First make a dry masala roasting and blending cloves, green cardamom, star anise, fennel,cumin, cinnamon, black pepper, Kashmiri red chillies and rice powder. Next make a wet masala: heat coconut oil and add onion, green chillies, ginger and garlic and fresh coconut. Add curry leaves and coriander leaves and a pinch of turmeric. When sauteed, blend and then mix with the dry spice mix. This becomes a masalato coat the heavier meats—pork, and beef, typically.
4. Peri Peri: These are small Portuguese chillies, but you can make this masala with any chilli. Kashmiri red chillies, cloves, cardamom, cumin, peppercorn, cinnamon, ginger and garlic, turmeric, sugar, onion and Goan vinegar need to be soaked overnight. Grind everything together. This is a bright red paste and the basic masalafor Sorpotel (to which pork fat is added), Vindaloo and even for Goan sausage.
— courtesy ndtv food. My favorite spot for all my recipes. I copy it here for my own use as this my personal website.