Ingredients 6 Curry leaves 2 cups Red lentils (boiled until just done) 2 medium Onions sliced fine 1 teaspoon Brown mustard seeds 3 tablespoons Cooking oil 4 tablespoons Tomato Kasaundi ½ cup Coriander leaves – chopped ½ cup Coriander leaves – chopped 1 Green chilli de-seeded 2 Boiled eggs – halved 1 cup Steamed cubed eggplant 1 cup Sliced Tofu 1 cup Sautéed button mushrooms VIEW PRODUCT Method Heat oil in cooking pot.  Add mustard seeds and curry leaves [stand back as they spurt], which release a mustard aroma. Turn heat on low and add onions. Fry till brown, stirring occasion ..read more

Ingredients Bases: Wonton cups/baby eggplant halved grilled/cucumber/potato skins/mushroom cups/tofu grilled/filo cups/mini toasts/rice cakes Fillings: Cashew butter/sweet potato puree/chopped fried button mushrooms /chopped chives/Goan Cuisine Carrot Mescut Hummus/baby spinach/grated carrot/sliver of lime/fried shallots/Goan Cuisine Green Chilli Jam Avocado smashed/sliver lemon/kidney beans/fine dice red capsicum/thinly sliced spring onion/Goan Cuisine Chilli Lime Sambal Coconut yoghurt/roasted pumpkin smashed/finely sliced snake beans blanched/chopped coriander/Goan Cuisine Pineapp ..read more

Ingredients 1 kg snake beans washed and finely sliced ½ a jar Goan Cuisine Chilli and Lime Sambal 1 can coconut milk 2 cups fresh frozen shredded coconut defrosted ½ cup cooking oil of your preference 2x large brown onions fine diced 1x large red capsicum Salt to taste VIEW PRODUCT Method Brown onions in hot oil in heavy broad based deep pan Add beans and capsicum and cook for 5 minutes stirring often Fold through shredded coconut, coconut milk and GC Chilli and Lime Sambal and simmer for 10 minutes on low covered. (If there is no liquid ½ cup water so it does not stick) Season wit ..read more

Ingredients 1 large onion diced 2 tablespoons cooking oil 1 kg meat/poultry/seafood/vegetable I jar Goan Red Curry 1/2 cup coconut milk 1/2 cup fresh chopped coriander 1-2 green chilies de-seeded Salt to taste VIEW PRODUCT Method Fry onions in oil until brown Add meat/poultry/seafood/vegetable until sealed Fold through 1 jar Goan Red Curry Add water to just cover – simmer until tender Add salt to taste and coconut milk and green chilli Simmer for 5 minutes Garnish with coriander and enjoy with boiled basmati rice Serving Suggestion Excellent for: Meat: Brisket, Chuck stea ..read more

Ingredients 1kg chicken cubed 1/2 cup red lentils washed boiled and drained. 250gms frozen spinach, thawed and drained 1 diced onions 2 tablespoons cooking oil 1 jar Goan Green Curry Salt to taste Fresh coriander chopped Green chilli de-seeded VIEW PRODUCT Method Heat oil in saucepan and fry onions until brown. Add chicken and fry for a few minutes until chicken is sealed off. Add 1 jar Goan Green Curry, stir well and fry for a minute. Add hot water to cover and simmer with lid on until chicken is cooked through/tender. Stir through the spinach and lentils, chopped coriander and gr ..read more

Ingredients 2kg pork belly piece only skin removed/cut into blocks of serving portions as required (mains 7cmx10cm) 1 Jar Goan Cuisine Tandoori Paste 2 cans crushed tomato 1½ cup cooking oil of your preference 1.5 kg Delaware potatoes peeled/cut in half and boiled until just cooked through 2 cups yoghurt VIEW PRODUCT Method For Pork Simmer pork belly pieces in water in large stock pot until tender (a knife should glide through without resistance). This should take about 2 hours. Keep checking it after the first hour. Lift out pork pieces and place in large bowl. Combine 2/3 of the ..read more

Ingredients 1 x 2kg boneless rolled leg of lamb 1 Jar Goan Cuisine Vindalho Masala 1 cup cooking oil of your preference 1 tablespoon salt 4 pce fresh green chilli de-seeded and roughly chopped VIEW PRODUCT Method Remove netting from lamb Seal off on all sides until well browned in large frying pan or griddle with ½ cup cooking oil Combine 1 Jar Goan Cuisine Vindalho Masala, ½ cup cooking oil and salt Baste lamb with mixture Place leg of lamb in insert of slow cooker and add fresh green chilli and set on High for 6-7 hours (check guidelines for your slowcooker) Add water so level ju ..read more

Ingredients 1 kg your choice of meat/poultry/seafood/vegetable 3 tablespoons Goan Cuisine Tandoori Marinade 2 tablespoons Yoghurt Juice of a lemon 2 tablespoons cooking oil Salt to taste VIEW PRODUCT Method Mix all ingredients in a bowl. Add your choice of meat/poultry/seafood/vegetable and refrigerate covered overnight or minimum 30 minutes. Oven-roast in single layer or cook on bbq hotplate/grill or oven. Excellent for: Chicken boneless/skinless thighs or breast cut into bite sized pieces and threaded on skewers Lamb fillet cubed and skewered French trimmed lamb cutlets are ideal f ..read more

Ingredients 1 large diced onion 2 tablespoons cooking oil 2 tablespoons butter 1 kg boneless diced chicken (thigh/breast) 1 jar Goan Cuisine Butter Chicken Masala 1/2 cup pure cream 1/2 cup fresh chopped coriander 1-2 green chilies de-seeded chopped Salt to taste VIEW PRODUCT Method Fry onions in oil and butter until brown Add chicken until sealed Fold through 1 jar Goan Cuisine Butter Chicken Masala and green chilli Add water to just cover – simmer until tender Add salt to taste and cream – simmer 2 minutes Add coriander to garnish and enjoy with boiled basmati rice Serving Sug ..read more

Ingredients 1 large onion diced 2 tablespoons cooking oil 1 kg chicken pieces on the bone 2 corn cobs cut into 4 wedges each 1 jar Goan Cuisine Yellow Curry 1/2 cup fresh chopped coriander 1-2 green chillies 1/2 cup yoghurt or coconut milk VIEW PRODUCT Method Fry onions in oil until brown Add chicken pieces and fry on medium high heat until sealed Fold through 1 jar Goan Yellow Curry Add corn wedges, coconut milk, green chilli and water to just barely cover Transfer to slow cooker and set to cook When tender add salt to taste and extra fresh sliced red chilli if desired Garnish wit ..read more