The spectacular food eaten in Goa is familiarly Indian but with cooking techniques and ingredients (such as vinegar and chillies) introduced by the Portuguese who colonially ruled there for 450 years. Here we’ve got a famous Goan dish known as prawn cafreal, served with a mint and mustard seed pilau rice, mango raita and a cucumber and radish salad.
Adding a dessert blend? We'll email you the recipe once you've ordered!
CAFREAL SPICES: Toasted cumin, green chilli, black pepper, green cardamon, clove, turmeric, star anise, poppy seeds, garlic, coriander leaf RAITA SPICES: Toasted cumin, green cardamon, cinnamon, chilli PILAU RICE SPICES: Toasted mustard, mint leaf, toasted cumin
200g prawns (raw ones are best)
25g bunch of coriander
½ small mango (or 100g ready-prepared)
150g natural yogurt (full fat is best)
20ml vinegar (white wine or cider vinegar is best)
150g basmati or standard long grain rice (not easy cook)
Medium saucepan Mixing bowl Blender
Product Rating (3):
A very wet week on Madeira - David said this Prawn Cafreal (topically Portuguese!) was absolutely the best part of the holiday. Wonderful - I'll definitely be buying these easy kits to take on holiday again.
Marinated for a few hours and then flash grilled. The salad was made Kachumber style and served with rice and a Cremant Luxembourg Cuvee Antoinette. Nothing was left. Considering the 6 had already eaten a meal for 8 This was pure Spicery Madness. Fantastic.
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Wall of Fame - Kits for Two: Goan Prawn Cafreal with Pilau Rice