Chicken Cafrael

Chicken Cafrael a spicy chicken dish is one of the most famous Goan Dishes ,introduced into the Goan Cuisine by the portuguese.I don't want to say much about this dish...except just go ahead and try it out....m sure ul be in love with this dish!!!!

INGREDIANTS:

For the masala:

•  6 Green Chillies
• Coriander leaves,a bunch
• 1 Tbsp Ginger-Garlic paste
• 6-7 Peppercorns
• 1 Big Piece Cinnamon
• 1 Teaspoon Jeera
• 1/2 Teaspoon Haldi

Others:   

•  1 Kg Chicken,cut into pieces 
• I large Onion,chopped  
• 1 potato,cut into
• 2 tbsp oil
• A bunch of chopped Corainder leaves,garnishing

Method:

• Cut clean and wash the chicken, and keep it aside.
• Grind all the inrediants for the masala and coat the chicken with this masala and keep overnight in the fridge or atleast for 4 hours
• Heat oil in a pan and when hot add the chopped onions
• When the onions turn brown, add the marinated chicken pieces and cook on high flame for about 4 minutes.
• Now reduce the flame to the lowest setting, add about 1/2 cup water,potatoes and cook till chicken is cooked.
• Garnish with coriander leaves and serve hot with salad.

Goan Fish Curry

Goan Fish Curry along with boiled Rice,is the staple food in any Goan home,whether rich or poor.Goans just can't seem to eat their food without their fish Curry.This is a slightly spicy-tangy dish.So guys go ahead and try this amazing dish ....am sure that you all will be in love with this dish,just like us Goanese:)

Ingrediants:

• 2 Pomfrets,large-Clean,cut and apply salt,keep aside
• 1 medium size onion,chopped
• 1 medium sized tomato,chopped finely
• 1 Green Chilli ,slit
• 1tbsp,coconut Vinegar
• 2 tbsp oil
•  Salt,to taste
• A bunch of finely chopped coriander leaves, for garnishing

Ingrediants for Masala:

• 6 Kashmiri Chillies
• 1/2 Scraped Coconut
• A Small Piece of Ginger
• 3 Flakes Garlic
• 1 Tea spoon Corriander seeds 
•  1/2 Tea spoon Haldi Powder
• 1/2 Tea spoon Jeera seeds

Grind all the ingrediants for the masala  with water or a little vinegar and keep aside.


Method:

• Heat a deep pan on a medium flame, add the oil and heat. 
• Add the onions,green chilli and fry till golden brown
• Add the chopped tomato and cook till the mixture leaves the side of the pan.
• Now add the  masala paste you just ground to the oil and fry for 5 minutes.
• Now add the 2 cups of water (add more water if you would like more gravy) and bring the gravy to a boil. Reduce the flame to a simmer and cook for 10 minutes. Add salt to taste.
• Gently add the pieces of fish to the gravy and cook for 10 more minutes. Do not cover the pan at any time during the cooking. 
• Incase this dish turns out a little too spicy for your taste ,you can add a tablespoon of coconut vinegar.
• Turn off the fire and garnish with corainder leaves
•  Serve immediately with plain boiled rice.