Goan Chicken Cafreal Weekend Special

Goan Chicken Cafreal is one of the spicy weekend dishes I enjoyed to prepare with my wife. We enjoyed the preparation process together and it was so much fun throughout.

Recipe:

Marination:

Take large pieces of chicken. You can choose breast or leg pieces based on your preference.

Add salt to taste

Add 1 lime juice

Add 1 tbsp Ginger Garlic Paste

Mix it well and refrigerate for 30 mins

For the Chicken Cafreal Masala / Paste :

6- 7 Green Chilies

4- 5 Cloves

1 tbsp of Black Pepper Corns

1 tbsp of Jeera (Cumin Seeds)

1 inch piece of Cinnamon

1 Fresh Ginger

8-10 cloves of Garlic

Chopped coriander leaves. Take at least a medium bunch.

1 tbsp of poppy seeds

1 tbsp of tamarind pulp

Add little water and grind it.

Preparation:

You would need two different pan to cook Chicken and Veggies separately.

In one pan add some oil and heat it on medium flame.

Add marinated chicken and Boiled Potatoes cut into wedges

Add Extra Cafreal Masala. Mix this well and cook on medium heat till the chicken start turning light shade of brown.

In the Veggies Pan

Add Diced Zucchini

Add Yellow Bell Pepper

Add 1 Medium Sized Onion

Add Diced Capsicum

Add Salt to taste

Add 2 Tomatoes

Add some olive oil and on low flame cook the veggies for 2-3 minutes. We want them just raw so enhance the taste of veggies.

Serve the Veggies on a plate with Chicken Cafreal with masala on top. Any sweet drink will go well with this dish as its extra spicy and mouth-watering!

You can have this with crispy Garlic bread or any other toast.

We hope that you likes this article and it will help you prepare authentic Chicken Cafreal Goan style at home.  You may also want to check out my recipe on Homemade Chicken Hakka Noodles.

Pompret Fish Fry

 

When it comes to fish, Pompret is the king. There is no other fish taste better than this. This would be the most satisfying cuisines of all time and here come Konkan style Pompret fish Fry Recipe.  

Recipe:

Marination:

Nice firm fish with fins and tail removed. You can remove the head as well. Gutted the fish and cleaned in the tap water.  Give few fine cuts on the fish body so that marination is easily absorbed.  

3 tbsp red chili powder

1 tbsp turmeric powder

1 tbsp coriander powder

1 tbsp tamarind paste

2 tbsp ginger garlic paste

1 Finely chopped Green chili

1 tbsp lemon juice

½ tbsp Salt

2-3 tbsp water

Rub the marination paste thoroughly and generously all other the fish

Allow it to marinate in refrigerator for 15-30mins. If the fish is large you can keep it for longer time so that essence is absorbed.  

Preparation

Preheat the pan in medium flame and let the oil get heated. You can either deep fry or pan fry with required amount of oil.

Take Rava (sooji), mix it with some salt and red chilli power for nice color. Spread it on the plate and dab the fish in it. Let the fish get covered thoroughly with this mixture.

Cook it on moderate heat and flip the fish on other side after 2 minutes. 

Our Pompret fry is ready to be served. Hot, spicy and mouthwatering for sure. Enjoy!!