Ingredients with Measurements:
- 4 fillets of white fish (such as tilapia or cod)
- 1 cup of fresh cilantro leaves
- 1/2 cup of fresh mint leaves
- 1/2 cup of grated coconut
- 1/4 cup of chopped onion
- 4 cloves of garlic
- 2 green chilies
- 1 tablespoon of ginger paste
- 1 tablespoon of coriander powder
- 1 tablespoon of cumin powder
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of black pepper powder
- 1/2 teaspoon of salt
- 1/2 cup of coconut milk
- 2 tablespoons of vegetable oil
Special equipment needed:
- Blender or food processor
- Non-stick skillet or frying pan
Step-by-step instructions:
1. Rinse the fish fillets and pat them dry with paper towels. Set aside.
2. In a blender or food processor, combine the cilantro leaves, mint leaves, grated coconut, chopped onion, garlic, green chilies, ginger paste, coriander powder, cumin powder, turmeric powder, black pepper powder, and salt. Blend until you get a smooth paste.
3. Heat the vegetable oil in a non-stick skillet or frying pan over medium-high heat.
4. Add the spice paste to the skillet and cook for 2-3 minutes, stirring constantly.
5. Add the fish fillets to the skillet and coat them with the spice paste.
6. Pour the coconut milk over the fish fillets and bring to a simmer.
7. Cover the skillet and cook for 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Serve hot with rice or naan bread.
- Time:
Preparation time: 15 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 300
- Fat: 18g
- Carbohydrates: 8g
- Protein: 28g
Substitutions for ingredients:
- You can use any white fish fillets that you prefer.
- If you don't have fresh cilantro or mint, you can use dried herbs instead.
- If you don't have grated coconut, you can use coconut flakes or coconut cream instead.
- If you don't have green chilies, you can use red chilies or chili powder instead.
- You can use any type of oil that you prefer.
Variations:
- You can add vegetables such as bell peppers, tomatoes, or potatoes to the skillet for a more filling meal.
- You can use chicken or shrimp instead of fish.
- You can add more or less spice depending on your preference.
Tips and tricks:
- Make sure to pat the fish fillets dry before cooking to prevent them from becoming too watery.
- Use a non-stick skillet or frying pan to prevent the fish from sticking to the bottom.
- If the sauce is too thick, you can add more coconut milk or water to thin it out.
Storage instructions:
- Store any leftover fish cafreal in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the fish cafreal in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the fish cafreal on a bed of rice or with naan bread.
- Garnish with fresh cilantro leaves or coconut flakes.
Pairings:
- Serve with a side of steamed vegetables or a salad.
Suggested side dishes:
- Steamed vegetables
- Salad
- Naan bread
- Rice
Troubleshooting advice:
- If the fish is overcooked, it will become dry and tough. Make sure to check the fish regularly to prevent overcooking.
- If the sauce is too thin, you can cook it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the fish to an internal temperature of 145°F to ensure that it is safe to eat.
Food history:
- Fish cafreal is a popular dish in Goa, India. It is believed to have been introduced by the Portuguese who colonized Goa in the 16th century.
Flavor profiles:
- Fish cafreal is a spicy and flavorful dish with hints of cilantro, mint, and coconut.
Serving suggestions:
- Serve the fish cafreal as a main dish for lunch or dinner.
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Region: Goan