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
  

  • 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

Instructions
 

  • Toast some whole spices
  • 2 tsps Cumin
  • 2 tsps Cloves
  • 2 tsps black Peppercorns
  • 4 tsps of Khus Khus(White Poppy Seeds)
  • 2 inches stick of Cinnamon
  • Once done, allow to cool and add to a processor
  • Next add in
  • 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
  • I have 8 cups Coriander – stems & leaves
  • I’m going to add the first cup and process this
  • Add in the rest of the Coriander and about a 1/2 cup Water
  • Add Salt to taste and blend and keep aside
  • To make the brine
  • Heat up 1 litre of Water and add
  • Add
  • 2 inches Cinnamon sticks
  • 1 tsp Peppercorns
  • 1 tsp Cumin seeds
  • 2 inch piece Ginger sliced
  • 4 cloves Garlic
  • 3 green Chillies
  • Add
  • 1/2 cup Sugar
  • 1/2 tsp Salt
  • 1/2 tsp Turmeric
  • Mix this in
  • To cool this down add in
  • 3 litres cool Water
  • 2- 3 slices Limes
  • 1/4 cup Vinegar
  • 1 tbsp prepared Cafreal Masala
  • Make sure to remove any Turkey parts that are stuffed into the bird and submerge the bird Ito a container
  • I’m gently going to ladle in the brine first and then pour in the rest,
  • I like to leave this overnight, for no more than 8 hours
  • Once the Turkey is brined tip the liquid off.
  • Allow the Turkey to drain
  • Place it in a Turkey roaster, bottom side up and add some of the masala and spread on all over the bird
  • Flip this over and smear the top as well
  • 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
  • I will add some Veg to make a great gravy, Carrots, Mushrooms and some of the Turkey parts, neck, Liver & kidney
  • Cover this and cook in in a preheated 350 degree oven for the first 1.5 hours
  • Follow the Turkey cooking guide, I will usually cook my Turkey for 4 hrs for 7 kg
  • After the first hour and a half, add more marinade and continue cooking this uncovered
  • Through the cooking process continue adding marinade and also base the Turkey in its own juices.
  • Serve this with fried potatoes, and a reduced gravy.