Spicy Pork Trotters (Payyas)


  • 1 kg lamb shanks (ask butcher to cut each shank in three)
  • 4 pig’s trotters (ask butcher to cut in halves)
  • 3 large onions finely sliced
  • 1 bunch fresh coriander chopped
  • 2 fresh green chillies de-seeded and cut lengthwise in three
  • 3 tbsp red chilli paste or to taste
  • 1 tbsp cumin powder
  • 2 tsp cardamom powder
  • 1 tsp pepper powder
  • 1 tsp turmeric powder
  • 1 tbsp paprika powder
  • 2 tsp ginger paste
  • 4 tbsp thick tamarind pulp or to taste
  • 2 tsp salt or to taste
  • Vinegar if required
  • 1 tsp sugar


Soften trotters and shanks in pressure-cooker

OR cook covered on low heat in just enough hot water to cover, until tender.

Sauté onions with sugar until golden-brown

Add half the chopped coriander and fry

Add spice paste and salt and mix well

Fry on low heat, sprinkling hot water if necessary to avoid the mixture sticking to base of pan

Add tamarind pulp and simmer covered for about 10 minutes, on low heat

Then add trotters and shanks and their gravy and mix well with the other ingredients

Simmer covered on low heat for at least an hour, stirring occasionally, until meat is falling off the bone

Taste for salt, chilli and vinegar

Add green chillies and remaining coriander, stir well, and simmer covered for another 10 minutes.

Serving Suggestions

Keep overnight in fridge (it tastes better the next day!)

Serve with slices of crusty bread or steamed white rice, and vegetables

Vindalho of Pork Belly


  • 2 medium brown onions finely sliced
  • 3 tablespoons cooking oil
  • 2 cubed potatoes
  • 1 kg pork belly skin removed diced
  • 4 tablespoons VINDALHO CURRY PASTE
  • 1 cup Fresh chopped coriander
  • 1-2 Green Chili de-seeded


Heat oil in saucepan, add sliced onions and fry until golden brown;

Add pork pieces and fry until sealed off and brown, stirring occasionally.

Add VINDALHO CURRY PASTE and coriander.

Mix well and fry gently on medium heat, stirring to prevent sticking. If necessary, sprinkle a little hot water.

When mixture looks “glazed” and has an appetising aroma add water – enough to cover meat – and cook lid on, on low heat until meat is nearly tender.

Add cubed potatoes and simmer on low heat, until cooked. If more gravy is required, add hot water, mix well and simmer briefly.

De-seeded chillies may be added allow to simmer for another 5 minutes

Add salt if required.

Serving Suggestions

Serve with boiled basmati rice or chapatis and Goan Cuisine Spicy Mango Chutney.


  • Chicken thighs/pieces on the bone
  • Beef brisket cubed cooked in slow cooker
  • Lamb forequarter chops fat and skin removed
  • Add sweet potato, peas or eggplant

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.

Beef, Pork or Lamb Mince Burger Pattie


  • 500gms Beef, pork or lamb mince browned in ¼ cup cooking oil
  • Add 1 large brown onion chopped and brown further
  • Add 2 tablespoons Goan Cuisine Green Chilli Jam and salt to taste


  • Fresh Coriander or Mint
  • White cabbage/carrot julienne
  • Pink or white radish dice (optional)
  • Spring onion sliced finely