An aromatic curry base and marinade of sweet cardamom and chilli.


  • 8 large onions diced
  • 320ml cooking oil
  • 8 kg meat/poultry/seafood/vegetable
  • I x 2litre jar Goan Cuisine Vindalho Masala
  • 4 cups fresh chopped coriander
  • 10 green chilies de-seeded and chopped
  • Salt to taste


  • Fry onions in oil until brown
  • Add meat/poultry/seafood/vegetable until sealed
  • Fold through 1 jar Goan Cuisine Vindalho Masala and green chilli
  • Add water to just cover – simmer until tender
  • Add salt to taste – coriander garnish
  • Enjoy with boiled basmati rice

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Serving Suggestion

Serve with rice or chapatis and Goan Cuisine Spicy Mango Chutney or Carrot Mescut.

Excellent for:

  • Meat: Pork shoulder or Pork Belly, Pork soft bone, Brisket, Chuck steak, Lamb forequarter chops, Boneless leg of lamb in slow cooker
  • Poultry: Duck Marylands, Chicken thigh skinless/boneless or on the bone, Whole chicken cut into pieces, Chicken breast
  • Seafood: Mackerel cutlets, prawns, crabs halved
  • 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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