New for Two: Goan Prawn Cafreal with Pilau Rice

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.

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20 mins

30 mins


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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)
  • ½ cucumber
  • 100g radishes
  • 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