A Goan classic - red-hot and sour curry base and marinade.


  • 8 large onions diced
  • 320ml cooking oil
  • 8 kg meat/poultry/seafood/vegetable
  • I x 2litre jar Goan Red Curry
  • 1 litre coconut milk
  • 4 cups cup 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 Red Curry
  4. Add water to just cover – simmer until tender
  5. Add salt to taste and coconut milk and green chilli
  6. Simmer for 5 minutes
  7. Garnish with coriander and enjoy with boiled basmati rice

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Serving Suggestion

Serve with Goan Cuisine Mango Chutney

Excellent for:

  • Meat: Brisket, Chuck steak, Lamb forequarter chops/shoulder/boneless leg, Pork shoulder/belly/soft bone/trotters
  • Poultry: Duck Marylands, Chicken thigh skinless/boneless or on the bone, Whole chicken cut into pieces, Chicken breast
  • Seafood: Mackerel/Salmon cutlets, barramundi/snapper/whiting fillets, prawns, squid, crabs, mussels/pipis.
  • Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato and sweet potato
  • Legumes: chic peas, black eyed beans, lima beans, white beans, kidney beans
  • Lentils: yellow, red, green, split peas
  • Tofu, Tempeh

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