Cafreal Rosti – An awesome fusion of the Swiss Rosti with the Goan Cafreal.
Rosti is a Swiss dish consisting of coarsely grated potatoes shaped into patties and fried.It is crispy and golden on the outside and soft and velvety on the inside. I have already posted the recipe for rosti earlier. And Kingfish Cafreal is a spicy preparation of Kingfish in a coriander based marinade. Combine the two together and you have a mouth-watering dish ready – Cafreal Rosti.
I had prepared this a very long time back but somehow had missed posting it. I am a part of a Goan food group on facebook which had announced a contest for fusion recipes combining Goan cuisine with some other cuisine. This was one of my entries for that contest.
Here is the step by step recipe for Cafreal Rosti with pictures:
Serves: 5 small rostis
Preparation Time: 10 minutes
Cooking Time: 15 minutes
Marination Time: 3-4 hours
Ingredients:
For the Rosti:
Potatoes: 4 large
Onion: 1 medium
Salt: to taste
Pepper: to taste
Cheese: 1/2 cup (Optional)
Butter: 2-3 tbsp
Additional Butter and Olive Oil: For frying
For the Cafreal:
Kingfish : 6 medium sized pieces
Coriander : 1 cup
Green Chillies : 4
Ginger : 1 inch piece
Garlic : 12-15 cloves
Peppercorn : 6
Cinnamon : 1 small stick
Turmeric : 1 tsp
Vinegar : 3-4 tbsp
Salt : as per taste
Method of Preparation:
For the Rosti:
- Coarsely grate the potatoes using the julienne attachment on a mandolin. Add to it grated onion.
- Add salt and pepper to the potatoes and keep aside for 5 minutes.
- Squeeze out all the excess water from the potatoes. Add cheese and 3 tbsp butter to the potatoes and mix well.
- Heat a small pan. Add 1 tbsp of oil and 1 tbsp butter on it and let it heat.
- Drop handful of potatoes into the pan covering the bottom of the pan. Gently spread with a spatula and create a pattice of 1/4 inch thickness.
- Cook on medium heat till golden brown on one side. Flip over and let cook till golden brown on other side too.
- Serve the rosti hot. It can be eaten plain or with a side dish of fried egg, grilled chicken etc. This time I served it with Kingfish Cafreal and believe me, it tasted awesome 🙂
For the Cafreal:
- Grind all the ingredients mentioned above to a smooth paste.
- Apply this paste evenly on the kingfish and marinate for a minimum of 3-4 hours.
- Heat oil on a pan and place the kingfish pieces on the pan.
- Cook for a few minutes. Turn the pieces and cook on other side too till all the liquid dries and the kingfish is cooked. You can also leave some gravy if you wish.
If you want try other such awesome fusion recipes, you can find them here: Fusion. As I had mentioned above, I had prepared this recipe for a fusion contest. Another one of my entries where I combined Lasagna with the Goan Prawns Balchao won the first place. You can find that recipe here: Balchao Lasagna
Cafreal Rosti
- For the Rosti:
- Potatoes: 4 large
- Onion: 1 medium
- Salt: to taste
- Pepper: to taste
- Cheese: ½ cup (Optional)
- Butter: 2-3 tbsp
- Additional Butter and Olive Oil: For frying
- For the Cafreal:
- Kingfish : 6 medium sized pieces
- Coriander : 1 cup
- Green Chillies : 4
- Ginger : 1 inch piece
- Garlic : 12-15 cloves
- Peppercorn : 6
- Cinnamon : 1 small stick
- Turmeric : 1 tsp
- Vinegar : 3-4 tbsp
- Salt : as per taste
- For the Rosti, Coarsely grate the potatoes using the julienne attachment on a mandolin. Add to it grated onion.
- Add salt and pepper to the potatoes and keep aside for 5 minutes.
- Squeeze out all the excess water from the potatoes. Add cheese and 3 tbsp butter to the potatoes and mix well.
- Heat a small pan. Add 1 tbsp of oil and 1 tbsp butter on it and let it heat.
- Drop handful of potatoes into the pan covering the bottom of the pan. Gently spread with a spatula and create a pattice of ¼ inch thickness.
- Cook on medium heat till golden brown on one side. Flip over and let cook till golden brown on other side too.
- Serve the rosti hot. It can be eaten plain or with a side dish of fried egg, grilled chicken etc.
- For the Cafreal, Grind all the ingredients mentioned above to a smooth paste.
- Apply this paste evenly on the kingfish and marinate for a minimum of 3-4 hours.
- Heat oil on a pan and place the kingfish pieces on the pan.
- Cook for a few minutes. Turn the pieces and cook on other side too till all the liquid dries and the kingfish is cooked. You can also leave some gravy if you wish.
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