Goan Yellow Curry


  • 1 large onion diced
  • 2 tablespoons cooking oil
  • 1 kg meat/poultry/seafood/vegetable
  • 1 jar Goan Cuisine Yellow Curry
  • 1/2 cup fresh chopped coriander
  • 1-2 green chillies de-seeded and chopped
  • 1/2 cup yoghurt or coconut milk


  1. Fry onions in oil until brown
  2. Add meat/poultry/seafood/vegetable until sealed
  3. Fold through 1 jar Goan Yellow Curry
  4. Add water to just cover – simmer until tender
  5. Add salt to taste, coconut milk and green chilli
  6. Garnish with coriander and enjoy with boiled basmati rice

Serving Suggestion

Serving Suggestions

  1. Serve with Goan Cuisine Tomato Kasaundi and a dice of tomato, cucumber and red onion., Green Chilli Jam or Tamarind Chutney.

Excellent for:

  • Meat: Brisket, Chuck steak, Lamb forequarter chops, lamb shoulder, diced boneless lamb or goat
  • Poultry: Duck Marylands, Chicken thigh skinless/boneless or on the bone, Whole chicken cut into pieces, Chicken breast strips
  • Seafood: Mackerel/salmon cutlets, barramundi/snapper/whiting fillets, prawns, squid, crabs, mussels
  • 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