Goan Green Ideas, Tips and Serving Suggestions
This flavoursome curry originates from Goa in the South of India, a region famous for its love of coconut and fresh herbs, where it would traditionally be served with fish or pork. The Goan Green has a thin sauce which soaks into your ingredients, filling them with fresh and zingy goodness. The perfect light dish for a warmer Spring evening.
Try it with:
- Chicken thighs or chicken drumsticks. Add these raw and let them cook in the sauce.
- Pork shoulder with whole baby onions tossed in at the end.
- Snapper and purple broccoli or asparagus.
- Monkfish tails, or large pieces of another firm white fish, with crunchy sugar snap peas.
- Large king prawns, mussels and squid rings for a seafood delight.
- Cauliflower, green beans, and chunks of spring onion for a veggie spring meal.
- Add freshly grated or matchsticks of ginger to give the sauce extra warmth and depth.
- Don’t skimp on the lime juice - this dish should be tangy!
- For a slightly thicker sauce, add less water, or reduce the sauce by cooking with the lid off
- Garnish with toasted pumpkin seeds for a bit of bite, or go fresh with loads of chopped herbs. We recommend mint, parsley and coriander.
- If using fish, top with fried onions for extra crunch.
- Serve with lots of rice to absorb the juicy sauce or mop it up with chapattis.
- Keep your sides simple - try Cumin Potatoes, a traditional Goan Broccoli Upkari, crunchy Gujarati Green Beans or a zesty Carrot Salad.
- Serve with a traditional Goan pickle - try Fern’s Prawn Balichow, or have a hand at making your own condiment with our Goan Aubergine Pickle recipe.