Ingredients with Measurements:
- 500g prawns, peeled and deveined
- 1 cup fresh coriander leaves
- 10-12 cloves garlic
- 1 inch ginger
- 2-3 green chillies
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp black peppercorns
- 1 tsp turmeric powder
- 1 tsp salt
- 2 tbsp lemon juice
- 2 tbsp vegetable oil
- Water, as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a blender or food processor, blend together coriander leaves, garlic, ginger, green chillies, cumin seeds, coriander seeds, black peppercorns, turmeric powder, salt, and lemon juice to make a smooth paste.
2. In a large bowl, mix the prawns with the prepared paste until well coated. Cover and marinate in the refrigerator for at least 30 minutes.
3. Heat the vegetable oil in a large pan over medium-high heat. Add the marinated prawns and cook for 5-7 minutes, stirring occasionally, until the prawns are cooked through and the sauce has thickened. Add water as needed to prevent the sauce from sticking to the pan.
4. Serve hot with rice or naan.
- Time:
Preparation time: 15 minutes
- Marinating time: 30 minutes
- Cooking time: 10 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 200
- Fat: 8g
- Carbohydrates: 6g
- Protein: 25g
Substitutions for ingredients:
- Fresh coriander leaves can be substituted with dried coriander leaves or cilantro.
- Green chillies can be substituted with red chillies or cayenne pepper.
- Vegetable oil can be substituted with any other cooking oil.
Variations:
- Chicken Cafreal: Substitute prawns with boneless chicken pieces.
- Paneer Cafreal: Substitute prawns with paneer cubes.
Tips and tricks:
- Use fresh prawns for best results.
- Adjust the amount of green chillies according to your spice preference.
- Add more water if the sauce becomes too thick.
Storage instructions:
- Prawn Cafreal can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pan over medium heat until heated through.
Presentation ideas:
- Serve in a bowl with rice or naan.
Garnishes:
- Fresh coriander leaves
- Lemon wedges
Pairings:
- White wine
- Beer
Suggested side dishes:
- Steamed rice
- Naan bread
- Roasted vegetables
Troubleshooting advice:
- If the sauce becomes too thick, add more water.
- If the prawns are overcooked, they will become tough and rubbery.
Food safety advice:
- Make sure to properly clean and devein the prawns before cooking.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Prawn Cafreal is a popular Goan dish that originated from the Portuguese dish "carne de vinha d'alhos" (meat marinated in garlic and wine).
Flavor profiles:
- Spicy, tangy, and aromatic.
Serving suggestions:
- Serve hot with rice or naan.
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Region: Indian