A fragrant cumin and black pepper curry base.


  • 8 large onions diced
  • 320ml cooking oil
  • 8 kg meat/poultry/seafood/vegetable
  • 1 x 2 litre jar Goan Green Curry
  • 1 litre coconut milk
  • 4 cups fresh chopped coriander
  • 10 green chilies de-seeded and chopped
  • Salt to taste


  1. Fry onions in oil until brown
  2. Add meat/poultry/seafood/vegetable until sealed
  3. Fold through 1 jar Goan Green Curry
  4. Add water to just cover – simmer until tender
  5. Add salt to taste, coconut milk and green chilli – coriander garnish
  6. Simmer for five minutes
  7. Garnish with coriander and enjoy with boiled red or white basmati rice.

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Serving Suggestion

Serve with Goan Cuisine Mango Chutney

Excellent for:

  • Meat: Chuck steak, brisket, lamb forequarter chops, half and half pork belly and shoulder, half and half pork soft bone and pork shoulder, boneless rolled leg of lamb.
  • Poultry: Chicken thigh bone in skin off, chicken thigh boneless skinless, whole chicken cut into pieces, duck Maryland pieces.
  • Seafood: Prawns, mackerel/salmon cutlets, snapper/barramundi/whiting fillets, squid, crabs, mussels/pipis.
  • Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato, turnips and sweet potato.
  • Lentils: Green, Red, Yellow, Split peas.
  • Legumes: Chic Peas, Black-eyed beans, kidney beans, butter beans.
  • Tofu/Tempeh

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