Goan Cuisine

Goan Cuisine is a family-owned, Western Australian producer of exotic condiments with Indo-European flavours unique to the formerly Portuguese, Indian state of Goa.

Almost 500 years ago the Portuguese sailed to the East in search of exotic spices and Goa (on the west coast of India, 400 km south of Bombay) became their main settlement. Here began the spicy Indo-European gastronomic romance… the fiery food of the region, mellowed to accommodate gentler European palates. Continental cuisine was enriched with a bouquet of spices as only the virtuosity of Goan cooks could achieve. This distinct culinary tradition and our age-old family recipes are now part of the rich new flavour of multicultural Australia.

We invite you to explore goancuisine.com.au – you’ll find descriptions of their foods, serving suggestions, tips and delicious recipes that will impress, and more importantly, appeal to everyone’s tastes. Here’s a sample:

Jeerem Meerem Curry


  • 3 large Onions finely sliced
  • 2 tablespoons Cooking oil
  • 2 cubed (300 gram) Potatoes
  • 1 kilogram Meat, Chicken or Fish
  • 4 heaped tablespoons JEEREM MEEREM PASTE
  • Optional: 1/2 cup Fresh chopped coriander
  • Optional: 1-2 Green chili de-seeded,
  • Optional: 1/2 cup Yoghurt or coconut milk


Heat oil in saucepan. Add sliced onions and fry until golden brown. Add Jeerem Meerem Paste and (optional) coriander leaves. Mix well and fry gently on low heat, stirring to prevent sticking. If necessary, sprinkle a little water. When mixture looks “glazed” and has an appetising aroma, add meat, chicken, prawn** or fish** pieces and fry until brown, stirring occasionally.
Add salt if required.
Add about 2 cups hot water – enough to cover meat – and cook on low heat until meat is nearly tender.
Add potatos and simmer on low heat, covered, until cooked. If more gravy required, add hot water, mix well and simmer briefly, covered.
De-seeded chillies and 150ml Coconut milk may be added (optional). Leave curry to simmer for another 5 minutes.
Serve on a bed of steamed rice or with chappatis or Lebanese bread.
** When cooking prawn or fish curry, add these last and simmer until cooked through.