Potato Bhaji with Xec Xec Curry Paste


  • 1kg potatoes boiled, peeled and mashed roughly
  • 2 medium brown onions sliced
  • 2 large green chillies de-seeded and chopped finely
  • 1 bunch fresh coriander leaves chopped
  • 1/2 cup loosely packed mint leaves chopped
  • salt to taste
  • 2 tablespoons tamarind pulp
  • 150 ml water
  • 125 ml Canola oil
  • 4 tbsp GC Xec Xec Curry Paste


Heat oil in saucepan

Fry onions until golden-brown

Add GC Xec Xec Curry Paste, water and green chillies and cook on low heat for 2 minutes

Add potato, mix well, then add tamarind, fresh coriander, mint and stir well

Bring up to heat and add salt to taste.

Serving Suggestions

Enjoy as a light lunch in a wrap or slider or as a side.


Add 2 cups each peas

Add 1 cup diced paneer at end of cooking

Replace potato with sweet potato or half and half

Chilli and Lime Coconut Snake Beans


  • 1 kg snake beans washed and finely sliced
  • ½ a jar Goan Cuisine Chilli and Lime Sambal
  • 1 can coconut milk
  • 2 cups fresh frozen shredded coconut defrosted
  • ½ cup cooking oil of your preference
  • 2x large brown onions fine diced
  • 1x large red capsicum
  • Salt to taste


Brown onions in hot oil in heavy broad based deep pan

Add beans and capsicum and cook for 5 minutes stirring often

Fold through shredded coconut, coconut milk and GC Chilli and Lime Sambal and simmer for 10 minutes on low covered. (If there is no liquid ½ cup water so it does not stick)

Season with salt

Serving Suggestions

Serve as a side salad warm or cold or a one bowl meal with glass noodles.

Variation: Brown 500 grams pork mince in oil and proceed with recipe above adding onions etc. Excellent filling for sliders.