This cafreal beef curry recipe is full of flavour, wholesome and definitely a treat for the soul. You've had it once and you'll find your taste buds always asking for more.
This cafreal beef curry recipe is full of flavour, wholesome and definitely a treat for the soul. You’ve had it once and you’ll find your taste buds always asking for more.
The first dish that comes to our mind when we hear the word cafreal is a spicy, tangy, herby and freshly ground marinade used to marinate chicken to make lovely tender chicken cafreal, isn’t it? But, it is always good to broaden ones horizons and try other innovating dishes with the cafreal paste being the main ingredient, ofcourse. I’ve tried cafreal potatoes, they were mindblowing… I’ve also eaten cafreal marinated other veggies like carrots, yam, fried aubergines , broccoli and cauliflower bake, etc. just to name a few. I’ve also had cafreal fish before, have you?
This recipe takes me back to the comfort of my home in Goa, India. My mum used to make this dish all the time in a mud pot (kudlem) and call it green masala beef with potatoes. We normally had it with hot steamed Goan boiled rice (ukadem xitt). This rice is an unpolished rice with a slight reddish tint to it.
Those were the days my friend!
So, this is my version of the beef curry recipe.
MARINADE FOR 1/2 kg BEEF steak cut into large cubes: 1tbsp Goan homemade vinegar, 1/4 tsp turmeric powder, salt to taste, freshly crushed pepper, 6-7 cloves of garlic and 1/2 inch ginger crushed coarsely using a mortar and pestle. Leave the meat to marinate in the refrigerator overnight for that extra flavour.
CAFREAL MASALA RECIPE: 1 bundle fresh coriander leaves, cleaned, washed and the stem kept but roots removed + 3fresh green chillies + 2 tsp coriander seeds +1 tsp cumin seeds + 1/4 tsp turmeric powder + a blob of tamarind +1inch cinnamon stick + 5-6 peppercorns + 3 cloves + 1/2 inch ginger+10cloves of garlic + 4 tbsp of vinegar + water for grinding + Salt to taste + 1 tsp sugar, add more or less as per preference or omit altogether. Blend all the ingredients well until you get a nice fine paste. Bottle it up and refrigerate for upto a week.
RECIPE~for the curry
- 1/2 kg Marinated beef
- 4-5 medium sized potatoes, cut into large cubes
- 1 large onion, finely chopped
- 1 medium sized tomato, finely chopped
- 3 green chillies, finely chopped
- 2 chicken maggi cubes, for extra flavour
- 100gms Goana foods cafreal masala (includes:coriander greens, ginger, garlic, coconut vinegar, salt, green chillies, tamarind, and a mixture of spices)
- 1 tbsp Karma’s Goan Muttom masala,just to enhance the flavour of the curry(includes:chillies, coriander, cumin, cloves, cardamom, cinnamon, black pepper,turmeric)
- 2 tbsp oil
- Salt to taste
- Water, as per requirement
In a large pot, heat the oil and add the onion, green chillies and sauté them until golden brown. Add some salt too…
Add the tomatoes and fry until mushy. Add the cafreal paste and stir fry for a min or two…
Now add the beef and give it a good mix so that all the marinade incorporates well with the beef..
Next add the potatoes and water as preferred and cover it with a lid letting it simmer on a low flame.
Once the curry has thickened and the potatoes and beef cooked thoroughly, add the mutton masala and maggi cubes… Stir well and cook for another 2-3 mins…
Enjoy with some hot steamed rice and squids molho, like I did…
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Until next time, adeus…