Twice Cooked Red Masala Pork Belly & Roast Potatoes


  • 2kg pork belly piece only skin removed/cut into blocks of serving portions as required (mains 7cmx10cm)
  • 1 Jar Goan Cuisine Tandoori Paste
  • 2 cans crushed tomato
  • 1½ cup cooking oil of your preference
  • 1.5 kg Delaware potatoes peeled/cut in half and boiled until just cooked through
  • 2 cups yoghurt


For Pork

Simmer pork belly pieces in water in large stock pot until tender (a knife should glide through without resistance). This should take about 2 hours. Keep checking it after the first hour.

Lift out pork pieces and place in large bowl.

Combine 2/3 of the jar of GC Tandoori Paste with 3/4 cup oil 1 cup water and 2 teaspoons salt.

Mix through pieces of pork belly and allow to marinate overnight in fridge.

Pre-heat oven to 180 degrees and brush oven rack with oil.

Lift pork pieces from marinade and place on oven rack (RESERVE MARINADE).

Place baking tray directly underneath with 2 cms water.

Bake pork for 30 minutes until surface is sealed and sizzling.

During baking check to make sure water has not evaporated, top up from the corner of the tray with water bottle.

For Red masala sauce

Place marinade from pork in small pot with tomatoes and simmer-add water if too thick-season with salt and brown sugar if required.

Add julienned fresh chilli if higher heat level is preferred.

While plating up, pour sauce over each piece of pork.

For potatoes

Combine 1/3 of GC Tandoori paste, yoghurt, ½ cup oil and 1 teaspoon salt and fold through potatoes.

Bake at 200 for 20-30 minutes until spiced yoghurt coating is well sizzling.

Serving Suggestions

Serve Red Masala Pork Belly & Roast Potatoes with GC  Chilli and Lime Sambal and a soft goat cheese and chopped mint smash- Sensational!

Tandoori Marinade


  • 1 kg red meat, poultry or seafood of your choice (Chicken/Lamb/Pork /Prawns)
  • 3 tablespoons Goan Cuisine Tandoori Paste
  • 2 tablespoons Yoghurt
  • Juice of a Lemon
  • 2 tablespoons cooking oil
  • Salt to taste


Mix all ingredients in a bowl. Add the chicken/lamb/pork/prawns and refrigerate covered overnight or minimum 30 minutes.

Oven-roast in single layer or cook on bbq hotplate or grill.

  • Chicken boneless/skinless thighs can be cut into bite sized pieces and threaded on skewers.
  • French trimmed lamb cutlets are ideal. After marinating lamb chops wrap bone in foil
  • Devein prawns and leave tail on
  • Chicken wings scored through and baked
  • Chicken Marylands scored and baked
  • Quails halved and baked skin side up
  • Duck Breasts skin on sealed off folded through marinade and baked

Serving Suggestions

Serve with steamed vegetables or green salad, and Goan Cuisine Spicy Mango Chutney or Green Chilli Jam. Boil potatoes separately, peel and toss in leftover marinade in bowl, then bake till golden-brown.

Egg and Red Lentil Curry


  • 1 cup red lentils
  • 4 hard-boiled eggs cut in halves
  • 1 large onion sliced fine
  • 6 garlic cloves sliced fine
  • 1 tbsp. julienne of fresh ginger
  • 2 tbsp. Goan Cuisine Tandoori Paste
  • 1 cup crushed tomato
  • 1 tsp salt
  • ½ bunch fresh coriander chopped


Wash lentils until the water runs clear and drain well.

Place drained lentils in saucepan, and add just enough hot water to cover and 1 tsp salt.

Cook open on medium heat, stirring occasionally and scooping away the ‘scum’ that appears on the surface

Add hot water if required and cook until lentils are soft [you will notice the colour changes to a light yellow]

Keep aside

Heat oil in saucepan and hard fry garlic and ginger.

When brown add onions, reduce heat and cook until golden brown

Add the spice paste and stir through

Add diced tomato cook for another 5 minutes

Add cooked lentils, mix well and simmer, covered, on low heat for 10 minutes [adding hot water if required] so that curry is not too thick.  Stir from time to time because lentils tends to stick to pan

Season with salt if required

Add eggs with the yolks facing up

Garnish with chopped coriander.

Serving Suggestions

Serve as a mains with boiled basmati rice or chapatis and Goan Cuisine Lime Pickle or as a side.

Butter Chicken


  • 1kg chicken thighs boneless skinless
  • 100 ml canola oil
  • 200 gms diced brown onion
  • 3 tablespoons x Tandoori paste
  • Salt
  • 2 Lemons
  • 200 gms ripe roma tomatoes diced or Crushed canned tomatoes x 1
  • 200ml fresh cream
  • 1 bunch fresh coriander x 1 bunch washed & chopped (only discard roots/ use stems)
  • 2 x fresh green chillies deseeded and chopped
  • Garam masala x 1 tablespoon


Marinate chicken thighs in 2 tablespoons   tandoori paste, 25 ml of canola oil, juice of lemons and bake in oven  at 200 degrees for 25 minutes or until cooked through.  Allow to cool and cut into bit size pieces. Set aside.

Fry onions in remaining canola oil in large heavy based pot until golden brown. Add chicken and 1 tablespoon tandoori paste and fry stirring until heated through.  Add Garam masala, tomatoes ,  coriander , fresh green chilli and water to just cover chicken and bring up to heat. Simmer for 20 minutes on low. Add salt to taste and cream and bring up to heat on low flame.

Serving Suggestions

Serve with steamed basmati rice or chapatis and cucumber red onion green chilli tomato fresh lime and coriander salad.