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:
Serve with Goan Cuisine Spicy Mango Chutney or Tamarind Chutney.
Boil potatoes separately, peel and toss in leftover marinade in bowl and bake until browned.
A flavoursome marinade with the distinctive warmth of red chillies and cloves.
Fragrant spices infused in a rich tomato blend make this a delicious curry base and marinade.
Sweet nutty parsnips, firm tofu, green peas and peppers absorb the beautiful flavours or our tandoori marinade – clove and paprika leading this aromatic blend.
Sweet cardamom dominates the spice array of our Vindalho – an ideal pairing for creamy kipflers and black-eyed beans, nutty textures of tempeh and sweet of red peppers.
Goan Yellow sings out fresh turmeric, ginger and garlic and makes every element sing in this slow cooked star of a dish! – cruchy snake beans, sweet red peppers, buttery new potatoes and butter beans.
This robust Goan Red spice base is perfect for slow cooking sweet dense butternut pumpkin, juicy sweetcorn, earthy mushrooms and wholesome nutty chickpeas.
