Cafreal for the uninitiated is a spicy, tangy chicken preparation that was introduced into Goan cuisine by the African. The African soldiers who were serving under the Portuguese loved making this preparation of Fresh coriander leaves, onions, ginger, garlic, vinegar and some local spices. This is possibly the reason why we generically know this dish as a Portuguese one. Usually made with Chicken legs flavored with spices and shallow fried. The classic accompaniment to this dish is fried potato wedges and lemon. This recipe is for all mushroom lovers. 

250 grams button mushrooms
2 nos potatoes
3 tbsp vegetable oil

For the marinade:
A big handful coriander leaves
1 inch ginger root
3-4 garlic pods
1 no green cardamon
1 inch piece cinnamon
7-8 nos peppercorns
1 bay leaf
2- 3 nos cloves
Salt to taste
1 tsp turmeric
6-7 green chillies
1 no lemon

Coriander leaves
Lemon wedges

– Slice the potatoes and pan fry them and add salt to taste, fry until golden brown.
– Chop coriander leaves and slice garlic and ginger
– Grind together black pepper, cardamom, cloves, cumin, cinnamon and bay leaves turmeric green chillies and lemon juice and water
– Marinate the mushroom with the green masala and little salt
– Heat a pan, add oil and add the marinated mushrooms.
– Fry mushroom on medium flame until they turn golden.

Mushroom Cafreal is ready to be served

The video to the above recipe by Chef Varun Inamdar is as under:

Courtesy: The Bombay Chef | Rajshri Food | 2016