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Aromatic & perfectly spiced Egg Cafreal with Goan rice and refreshing Sol Kadi. An energy-giving delight!

A vibrant and spicy Goan curry featuring hard-boiled eggs simmered in a fragrant green masala. This classic Cafreal paste, made with fresh cilantro and a blend of aromatic spices, creates a uniquely tangy and delicious dish perfect with pav or rice.
Serving size: 1 serving(2 eggs and approximately 1/2 cup gravy)

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Aromatic & perfectly spiced Egg Cafreal with Goan rice and refreshing Sol Kadi. An energy-giving delight!
This goan dish is perfect for dinner. With 951.6999999999999 calories and 24.02g of protein per serving, it's a nutritious choice for your meal plan.
Boil and Peel Eggs
Prepare the Cafreal Paste
Sauté and Cook the Masala
Simmer the Curry
Add Eggs and Finish
Serve
Serving size: 1 serving
Prepare the Rice: Rinse the basmati rice under cold running water until the water is clear. Soak the rice in ample water for 20-30 minutes. Drain it completely using a fine-mesh sieve and set aside.
Fry Garnish: Heat coconut oil in a heavy-bottomed pot or Dutch oven over medium heat. Add the cashews and sauté for 1-2 minutes until they turn a light golden brown. Add the raisins and cook for another 30 seconds until they puff up. Remove both with a slotted spoon and reserve for garnish.
Temper Spices: In the same pot with the remaining oil, add the whole spices: cinnamon stick, cloves, crushed green cardamom, and star anise. Sauté for about 30-45 seconds until they release their aroma.
Sauté Aromatics: Add the thinly sliced onions and cook for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and slit green chillies, and sauté for another minute until the raw smell disappears.
Toast the Rice: Add the turmeric powder and stir for a few seconds. Add the drained rice to the pot. Gently sauté for 1-2 minutes, being careful not to break the grains. This step helps make the rice fluffy and non-sticky.
Cook the Rice: Pour in the coconut milk and water. Add the salt and stir gently to combine. Increase the heat and bring the mixture to a rolling boil.
Serving size: 1 serving
Prepare Kokum Extract
Extract Fresh Coconut Milk
Simmer and Steam: Once boiling, immediately reduce the heat to the lowest possible setting. Cover the pot with a tight-fitting lid and let it simmer for 15-18 minutes, or until all the liquid has been absorbed and the rice is cooked through. Do not open the lid during this time.
Rest and Serve: Turn off the heat and let the rice rest, covered and undisturbed, for at least 5-10 minutes. This allows the grains to firm up. Open the lid, gently fluff the rice with a fork, and garnish with the fried cashews, raisins, and chopped coriander leaves. Serve hot.
Combine and Season
Prepare the Tempering (Tadka)
Finish and Serve