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.

Want something NEW and exciting to cook every month? Sign up for our Easy Kit Subscription for just £6.00!

Adding an extra blend for a pudding? We'll email you the recipe!

20 mins

30 mins

2/5

The simplest way to enjoy your favourite Spicery flavours every month!

Stay topped up and get 2 of the newest Easy Kits delivered through your letterbox every month - pick and choose what you need (or let us decide for you!) or switch instead to a box of One Pot Wonders, Curry Legend Blends or Seasonal Ingredients to use in your own cooking!

It's easy to swap, skip and set your frequency - and you can cancel at any time! Your boxes will be sent on the 27th of each month.

Subscribe for only £6.00 per month:

Subscribe
In stock
£3.25

Share this with someone

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
Blender