A Goan speciality influenced by the Portugese colonies

Coriander & Ginger A highlight of Goan cuisine traditionally known as “cafreal masala”, this tandoori paste originated in the Portugese African colonies before coming to India’s Konkan region. Typically used with roast chicken or fried seafood, it works equally well with lamb, pork or beef and in Indian green curries finished off with coconut milk.

Inspiration from an Indian Kitchen

Roast Chicken Cafreal

1. Make gashes on 500 gms chicken legs

2. Prepare a marinade mix of 50g (1tbsp) Coriander & Ginger Tandoori Paste,1tbsp chickpea flour, 1tbsp yoghurt, 20ml oil and salt  

 3. Mix to coat and marinate overnight. Cook on BBQ or roast in the oven at 200C.  

 4. Serve on a bed of rice with raita and Mango Chutney or Lemon Pickle.  

 To spice up, add extra ginger, garlic and chilli at Step 2.  

 Also great with lamb, beef, pork, vegetables or tofu.

Ingredients Olive Oil, Green Capsicum, Fresh Coriander, Mint, Coconut, Ginger, Garlic, Onion, Green Chilli, Lemon Juice, Tamarind, Salt, Herbs & Spices 

Made in Australia from at least 80% Australian ingredients

Refrigerate after opening