Ingredients

  • Serves 4 people
  • For the fish:

    1.5 kg fish, cut into ½ inch thick pieces darnes (thick cuts of fish, cut across the cross section or perpendicular to the spine of the fish)  Fish options: Kingfish, Pomfret, Indian Salmon, or any white flesh fish

    2 g salt to taste

     

  • For the Cafreal marinade:

    50 g fresh coriander, washed and roughly-chopped 

    2 white onions, finely-sliced 

    3 to 4 green chilies, finely-chopped

    10 g ginger, peeled and roughly-chopped

    12 to 15 cloves of garlic

    5 g black peppercorns

    1-inch cinnamon stick

    3 g turmeric powder

    2 to 3 g salt to taste

    oil as required

     

  • For serving:

    few sprigs of fresh coriander

    2 wedges of lemon or lime

Fish Cafreal (Goan Style Fish in a Coriander Sauce)
Recipe Courtesy of
Asian Food Network

Fish Cafreal (Goan Style Fish in a Coriander Sauce)

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Cafreal is a famous Goan marinade that is flavored with coriander, cinnamon, black peppercorns and turmeric powder. The thick consistency is the perfect coating to not just fish, but for chicken as well. Enjoy your Fish Cafreal like the locals of Goa with a chilled glass of drink!
  • Medium
  • 40 min
  • 20 min
  • 15 min
  • 4 steps
  • 14 Ingredients
  • Medium
  • 4 steps
  • 14 Ingredients
  • 40 min
  • 20 min
  • 15 min

Instructions

  1. Prepare the fish

    • Rinse the fish darnes under cold running water and pat dry.
    • Transfer to a plate and season with salt.


  2. Make the Cafreal marinade base

    • In a wide pot over medium heat, add oil and heat. Add the black peppercorns and cinnamon, and cook until you hear a sizzling sound.
    • Add the sliced onions and cook until they are translucent, or for about 2 to 3 minutes.
    • Add the green chilies, garlic and ginger. Cook further until the raw aroma of the ginger and garlic has disappeared, or for about 4 to 5 minutes.
    • Add the turmeric powder and cook for another minute.
    • Add the chopped coriander leaves and mix well. Cook for another 2 minutes, do not exceed 2 minutes.
    • Transfer this mixture to a plate and cool down.
     Make the Cafreal marinade base


  3. Blend the Cafreal marinade

    • In a blender, add the Cafreal marinade base after it has cooled down.
    • Blend until the marinade has a smooth consistency.
    • If the mixture is not blending smoothly, add about 30 ml of oil while blending.
    • Once a smooth texture is achieved, transfer the marinade to a bowl and set aside.
    Blend the Cafreal marinade


  4. Marinate and cook the fish

    • Marinate the salted fish darnes with the Cafreal marinade for 1 hour.
    • In a large pan or skillet over medium heat, add oil and heat. 
    • Cook the marinated fish in the hot oil until the fish is completely cooked, or for about 3 to 4 minutes on each side.
    • Alternatively, cook the fish in an oven at 200°C for about 7 to 8 minutes.
    Marinate and cook the fish


Plate and Serve!

Serve the Fish Cafreal hot with lime wedges and garnish with a few sprigs of coriander.

Plate and Serve!
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    Ingredients
    • Serves 4 people
    • For the fish:

      1.5 kg fish, cut into ½ inch thick pieces darnes (thick cuts of fish, cut across the cross section or perpendicular to the spine of the fish)  Fish options: Kingfish, Pomfret, Indian Salmon, or any white flesh fish

      2 g salt to taste

       

    • For the Cafreal marinade:

      50 g fresh coriander, washed and roughly-chopped 

      2 white onions, finely-sliced 

      3 to 4 green chilies, finely-chopped

      10 g ginger, peeled and roughly-chopped

      12 to 15 cloves of garlic

      5 g black peppercorns

      1-inch cinnamon stick

      3 g turmeric powder

      2 to 3 g salt to taste

      oil as required

       

    • For serving:

      few sprigs of fresh coriander

      2 wedges of lemon or lime

    Nutrition
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