Recipe for Cafreal Masala
Recipe for Cafreal Masala
Chicken Cafreal is a flavour packed Chicken dish that is cooked in a thick Coriander Gravy.The first time I ever ate Cafreal was when I was a little girl, at this very famous restaurant called 'Florentine' in Saligaon, Goa which till date earns it's fame because of it's Chicken Cafreal.Whenever I prepared Cafreal, I was never really content because it would taste like a normal Green Chicken Curry. As I started growing up and understanding flavours and after many experiments and trials and errors, I managed to come quite close to the Cafreals that I enjoy eating in Goa..This is a Masala Paste for 1 kg Chicken, Beef or Prawn
Ingredients
- 150 Gms Fresh Coriander leaves (with stem)
- 1 Tspn Peppercorns
- 1 Tspn Cumin seeds
- 1/2 Tspn Corriander seeds
- 4 Spicy Green chillies (alter the qty as per preference)
- 2 Tbspn Vinegar
- 1/2 Tspn Turmeric powder
- 10-12 Garlic cloves
Instructions
- Transfer all the ingredients into a small(dry) mixer jarGrind all the ingredients into a smooth fine paste. Note: You may not need Water to grind this paste as there is enough liquid(Vinegar). Pour the vinagar little by little to grind the masala. If you pour all at once, the dry spices may not break down completely and it may remain coarse.
- Once the Masala is ready, you can use it immediately or If you wish to store it, transfer the Masala into a dry Airtight container and wait until it completely cools and comes to room temperature and only then put the lid onNote: As soon as you grind masala in a mixer jar, it remains slightly hot/warm due the pressure and speed of the grinder. After transferring the Masala into the jar/container, If you close the jar/container when the masala is hot or even slightly warm, there is a high chance that the masala get spoilt faster due to the heat. Hence, let it come down to room temperature and only then close the lid tightPlace the container/jar into the Deep Freezer and you can store it for Maximum 1month.
