Kits for Two: Goan Prawn Cafreal with Pilau Rice

5/5 from 2 Customers

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.

20 mins

30 mins

2/5

In stock
£3.25

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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!

Recipe

20 mins

30 mins

2/5

Serves

2

Effort

Low Effort

Main Ingredient

Fish/Seafood

Origin

Popular Style

Indian

Country

Fusion

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

Product Rating (2):

5/5

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.

Sue Newbitt View More

Glad you enjoyed them - they really are quite useful for holiday meals!

5/5

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.

Denis Christopher Lunn View More

Wow! Hats off to the chef for cooking up such a delicious feast- sounds like your guests couldn't get enough of the food!

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