Cafreal is a flavorful and spicy dish from the Goan cuisine, originally influenced by the Portuguese. The dish typically features chicken marinated in a green spice paste made from a blend of fresh coriander, green chilies, garlic, ginger, and various spices like cumin and cloves. The marinade includes vinegar, giving it a tangy flavor. Typically made with Chicken, this is either grilled or fried, resulting in a rich, aromatic dish.


Cafreal is popular in Goa and is often served with rice, bread, or roasted potatoes. In this version, I will be making it with Turkey.

To make this Turkey extra juicy and special, I will be making this with a special sweet, salty, spicy and sour brine so it can penetrate the meat.

Turkey Cafreal

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Ingredients Method

Ingredients
  

  • Cafreal Masala
  • 2 tsps Cumin
  • 2 tsps Cloves
  • 2 tsps black Peppercorns
  • 4 tsps of Khus Khus White Poppy Seeds
  • 2 inches stick of Cinnamon
  • 1/2 cup Coconut Vinegar
  • 2 tsps Haldi or Turmeric
  • 8 green Chillies
  • 16 cloves of Garlic
  • 2 inches stick of Ginger
  • 1 inch piece of Tamarind soaked in 1/4 cup water to 2 tbsps Tamarind puree
  • 8 cups Coriander – stems & leaves
  • 1/2 cup Water
  • Salt to taste
  • Brine
  • 4 litres Water
  • 2 inch piece Ginger sliced
  • 4 cloves Garlic
  • 3 green Chillies
  • 1/2 cup Sugar
  • 1/2 tsp Salt
  • 2 inches Cinnamon sticks
  • 1 tsp Peppercorns
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric
  • 2- 3 slices Limes
  • 1/4 cup Vinegar
  • 1 tbsp prepared Cafreal Masala

Method
 

  1. Toast some whole spices
  2. 2 tsps Cumin
  3. 2 tsps Cloves
  4. 2 tsps black Peppercorns
  5. 4 tsps of Khus Khus(White Poppy Seeds)
  6. 2 inches stick of Cinnamon
  7. Once done, allow to cool and add to a processor
  8. Next add in
  9. 1/2 cup Coconut Vinegar
  10. 2 tsps Haldi or Turmeric
  11. 8 green Chillies
  12. 16 cloves of Garlic
  13. 2 inches stick of Ginger
  14. 1 inch piece of Tamarind soaked in 1/4 cup water to 2 tbsps Tamarind puree
  15. I have 8 cups Coriander – stems & leaves
  16. I’m going to add the first cup and process this
  17. Add in the rest of the Coriander and about a 1/2 cup Water
  18. Add Salt to taste and blend and keep aside
  19. To make the brine
  20. Heat up 1 litre of Water and add
  21. Add
  22. 2 inches Cinnamon sticks
  23. 1 tsp Peppercorns
  24. 1 tsp Cumin seeds
  25. 2 inch piece Ginger sliced
  26. 4 cloves Garlic
  27. 3 green Chillies
  28. Add
  29. 1/2 cup Sugar
  30. 1/2 tsp Salt
  31. 1/2 tsp Turmeric
  32. Mix this in
  33. To cool this down add in
  34. 3 litres cool Water
  35. 2- 3 slices Limes
  36. 1/4 cup Vinegar
  37. 1 tbsp prepared Cafreal Masala
  38. Make sure to remove any Turkey parts that are stuffed into the bird and submerge the bird Ito a container
  39. I’m gently going to ladle in the brine first and then pour in the rest,
  40. I like to leave this overnight, for no more than 8 hours
  41. Once the Turkey is brined tip the liquid off.
  42. Allow the Turkey to drain
  43. Place it in a Turkey roaster, bottom side up and add some of the masala and spread on all over the bird
  44. Flip this over and smear the top as well
  45. I usually like to get an imperfect Turkey. It’s way cheaper just because it’s not perfect, in this case as you can see the skin is torn, but it’s really not going to matter
  46. I will add some Veg to make a great gravy, Carrots, Mushrooms and some of the Turkey parts, neck, Liver & kidney
  47. Cover this and cook in in a preheated 350 degree oven for the first 1.5 hours
  48. Follow the Turkey cooking guide, I will usually cook my Turkey for 4 hrs for 7 kg
  49. After the first hour and a half, add more marinade and continue cooking this uncovered
  50. Through the cooking process continue adding marinade and also base the Turkey in its own juices.
  51. Serve this with fried potatoes, and a reduced gravy.