A Curry Night In with Goan Cuisine




Almost 500 years ago the Portuguese sailed to the East in search of exotic spices and Goa (on the west coast of India, 400 km south of Bombay) became their main settlement. Here began the spicy Indo-European gastronomic romance… the fiery food of the region, mellowed to accommodate gentler European palates. Continental cuisine was enriched with a bouquet of spices as only the virtuosity of Goan cooks could achieve. This distinct culinary tradition and our age-old family recipes are now part of the rich new flavour of multicultural Australia. The Gourmet Grocer has been selling Goan Cuisine now for the past 9 years this is a testament to the quality of their products. In this post I am using two Goan Cuisines condiments Green Chilli Jam and their Spicy Mango Chutney which are both fantastic and after tasting these lovelies you will be dipping and spreading on nearly everything you eat as they are simply delicious!



Tandooori Chicken Skewers




Baffad Curry


  • 1 Kilogram Beef/Chicken/Lamb I used beef for this recipe
  • 2 Onions, sliced
  • 5 tablespoons Goan Cuisine Baffad Curry Paste
  • 2 cups stock, as I’m using beef in this recipe I suggest beef stock
  • 2 Potatoes, cubed
  • 1 Chilli, de-seeded
  • Salt to taste

For 1kg of Beef/Chicken/Lamb curry use 5 tablespoons paste.
Sauté 2 sliced onions, add the Baffad paste and fry on low heat for 10 minutes until mixture looks ‘glazed’.
Add 1 kg meat/chicken and fry well.
Add 2 cups hot hot stock, 2 cubed potatoes and cook covered until done.
Add 1 de-seeded green chilli and simmer for 5 minutes.
Salt to taste and heat through.

Serve with boiled basmati rice and naan bread



Onions Tomato Salad

  • 3 onions
  • 1/3 of a cucumber
  • 2 tomatoes
  • handfull of corriander leaves
  • handful of fresh mint leaves
  • teaspoon of crushed methi leaves (fenugreek leaves/herbs)
  • slice of fresh lime juice

First, cut all three onions very finely and place in a medium sized clean bowl.

Cut the cucumber and tomato very finely, leave the methi leaves, fresh slice of lime and corriander until last.

Cut the fresh slice of lime, corriander and mint very very fine, because the finer you cut them the better fusion of taste you will get.

Place everything in the bowl including the mint, corriander and methi leaves.

Mix all the ingredients together slowly and as carefully as possible so as not to squash them, which will release the moisture, which you do not want!



Indian Mint Sauce with Cucumber for Poppadums

Serves: 4 

  • 250g Greek style yoghurt
  • 1 teaspoon turmeric
  • 2 teaspoons lemon juice
  • 2 teaspoons mint jelly
  • 2 teaspoons chopped fresh coriander
  • 1 Lebanese cucumber

Method is easy just chop up the cucumber and mix everything together!!!


Goan Cuisine produce an extensive rage of delicious product goto http://www.gourmetgroceronline.com.au for more information

1 Comment

Filed under Recipes

One response to “A Curry Night In with Goan Cuisine

  1. Robyn

    Delicious! I was delighted to be a guest that got to eat this exotic spread last evening! YUMMO! If you love your curries, highly recommend the products, sold by the Gourmet Grocer, as a base for these delicious dishes!


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