Ingredients
-
1 large onion diced
-
2 tablespoons cooking oil
-
1 kg meat/poultry/seafood/vegetable
-
I jar Goan Cuisine Vindalho Masala
-
1/2 cup fresh chopped coriander
-
1-2 green chilies de-seeded
-
Salt to taste
Directions
- 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
Recipe Note
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