A mellow curry base and marinade of turmeric, chilli and warm spices.


  • 8 large onions diced
  • 320ml cooking oil
  • 8 kg meat/poultry/seafood/vegetable
  • 1 x 2litre jar Goan Cuisine Yellow Curry
  • 4 cups fresh chopped coriander
  • 10 green chillies de-seeded and chopped
  • 1 litre yoghurt or coconut milk


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

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Serving Suggestion

Serve with Goan Cuisine Tomato Kasaundi and a dice of tomato, cucumber and red onion.

Excellent for:

  • Meat: Brisket, Chuck steak, Lamb forequarter chops, lamb shoulder, diced boneless lamb or goat
  • Poultry: Duck Marylands, Chicken thigh skinless/boneless or on the bone, Whole chicken cut into pieces, Chicken breast strips
  • Seafood: Mackerel/salmon cutlets, barramundi/snapper/whiting fillets, prawns, squid, crabs, mussels
  • Vegetable: Eggplant, zucchini, 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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