Ingredients with Measurements:
- 4 fish fillets (any white fish like tilapia or cod)
- 1 cup fresh coriander leaves
- 1/2 cup fresh mint leaves
- 1/4 cup chopped green onions
- 1/4 cup chopped garlic
- 1/4 cup chopped ginger
- 2 tbsp lime juice
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 2 tbsp oil
Special equipment needed:
- Grill pan or outdoor grill
Step-by-step instructions:
1. In a blender, add coriander leaves, mint leaves, green onions, garlic, ginger, lime juice, cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Blend until it forms a smooth paste.
2. Marinate the fish fillets with the prepared paste and let it sit for at least 30 minutes.
3. Preheat the grill pan or outdoor grill over medium-high heat.
4. Brush the grill with oil and place the marinated fish fillets on the grill.
5. Grill the fish for 3-4 minutes on each side or until it is cooked through.
6. Once the fish is cooked, remove it from the grill and serve hot.
Time:
Preparation time: 40 minutes
Cooking time: 8-10 minutes
Temperature:
Grill pan or outdoor grill over medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 200
Fat: 8g
Protein: 25g
Carbohydrates: 7g
Fiber: 2g
Substitutions for ingredients:
- If fresh coriander and mint leaves are not available, you can use dried coriander and mint leaves.
- You can use any white fish like tilapia or cod for this recipe.
Variations:
- You can use chicken or shrimp instead of fish for this recipe.
- You can add some yogurt to the marinade to make it creamier.
Tips and tricks:
- Make sure to marinate the fish for at least 30 minutes to allow the flavors to penetrate the fish.
- Brush the grill with oil to prevent the fish from sticking to the grill.
- Do not overcook the fish as it will become dry.
Storage instructions:
You can store the leftover grilled fish cafreal in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the grilled fish cafreal, place it in a preheated oven at 350°F for 10-15 minutes or until it is heated through.
Presentation ideas:
You can serve the grilled fish cafreal with some lemon wedges and fresh coriander leaves on top.
Garnishes:
Fresh coriander leaves and lemon wedges.
Pairings:
This grilled fish cafreal goes well with some steamed rice and a side salad.
Suggested side dishes:
Steamed rice and a side salad.
Troubleshooting advice:
- If the fish is sticking to the grill, brush the grill with more oil.
- If the fish is not cooked through, grill it for a few more minutes.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Cafreal is a spicy marinade that originated in the Indian state of Goa. It is typically used to marinate chicken or fish.
Flavor profiles:
This grilled fish cafreal has a spicy and tangy flavor with a hint of mint and coriander.
Serving suggestions:
Serve the grilled fish cafreal hot with some lemon wedges and fresh coriander leaves on top.
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Region: Goan