A curry from Goa in which cooking time is everything...


Cooking time 55 mins | Serves 2-3

2 onions

4 tbsp oil

1 cup dessicated coconut

1tsp chilli flakes

10g sea arrowgrass

4 cloves

10 peppercorns

1 tsp cinnamon

1/2 tsp charlock seeds

1/3 tsp cumin seeds

1/4 tsp turmeric powder

1 bay  leaf

Pinch mace (optional)

350g mixed vegetables

1 tsp lime/juice

25g Charlock stems (chopped into cms)

60g Alexanders (leaves and stems chopped)

40g sea radish chopped

50g Watercress separate stems & leaves


1. Chop 1 onion finely, slice the other.

2. Heat 1 tbsp oil in pan, add coconut, saute for 5 mins then set side in bowl.

3. Add chilli flakes to pan.

4. After 3 mins add cloves, peppercorns and cinnamon. Stir for 2-3 mins.

5. Add to sauteed coconut.

6. In blender puree the coconut, roasted spices and sliced onion adding 1/2 cup of water.

7. Heat  remaining oil and brown chicken (if using) then remove.

8. Add charlock seeds, cumin seeds and turmeric.

9. After a minute add cinnamon , bay leaf and chopped onion and fry for 25 mins or until onion is browned.

10. Add spice mix and mace (optional) and fry for 10-12 mins.

11. Pour in 2 cups water and salt to taste and mix well.

12. Now add vegetables in order of their cooking time (the wild will need just 5 minutes with leaves added at very end!)

13. Add chicken back to pan, heat through gently but thoroughly. Add now the leaves, lime juice and season to taste.