Vindalho Masala


  • 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


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

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