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MANGALOREAN BEEF SUKKA

This Beef Sukka is a traditional Mangalorean Catholic style recipe. The recipe is adapted from the Chicken and Mutton Sukka preparations that are native to the coastal regions of Mangalore, Udupi and Kundapur. It is a semi-dry dish made with ground roasted spices and freshly grated coconut. The dish goes perfectly well with Neer dosas and boiled rice.   INGREDIENTS 1 Kg Boneless Beef  (Preferably with Little Fat)  1 Medium Sized Onion, Sliced 5-6 Cloves of Garlic, Bruised 1" Ginger , Bruised 4 Cloves  1" Cinnamon  1/2 tsp Whole Peppercorns   2 tbs vinegar  200 gms Grated Coconut For Tempering 2 tbs Ghee  2 Sliced Onions  2 Sprigs of Curry Leaves Salt to Taste For The Masala Paste   10- 12 Byadgi Chillies 3-4 Round Chillies  2 tbs Coriander Seeds 1 tsp Cumin Seeds  1 tsp Whole Peppercorns  1/4 tsp Fenugreek Seeds 1" Cinnamon 4-5 Cloves  1/2 tsp Tumeric Powder  Marble Sized Ball of Tamarind METHOD Clean and cu...
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Reshmi chicken kadai


 Reshmi kadai chicken is a variation to the spicy red kadai chicken that is served at restaurants. This is a mildly spiced, silky smooth gravy with Tender pieces of chicken. The crunch from the capsicum and Onions add a nice texture to the dish.


INGREDIENTS

 1 kg chicken, Cut into medium size pieces

1 Large Onion, Cubed

1 Capsicum, Cubed

2 tbs Kasuri Methi

150 ml Fresh Cream

Juice of 1 Lime

Salt to Taste

3-4 tbs Butter/ Ghee 

Oil for Frying

For the Marinade

3 tbs Corn Flour

1 Egg, Beaten

1/2 tsp Salt

For the Masala Paste

8-10 Almonds

2 Large Onions

5 Green Chillies

1" Ginger

8-10 Cloves of Garlic

For dry powder

1/2 tsp Jeera

1 tsp Fennel Seeds

4 Cardamoms

1" Cinnamon

3-4 Cloves


METHOD

  • Clean the chicken well and drain out all the excess water.
  • Soak the almonds in warm water for half an hour.
  • In a bowl add the chicken, salt, beaten egg and cornflour and mix well.
  • Shallow fry the chicken in a pan till browned on all sides.
  • In another pan add a teaspoon of oil and fry the onions and capsicum on high flame for 2-3 minutes. Do not over cook this. The vegetables need to be crunchy.
  • Dry roast the ingredients for the dry powder and grind it to a fine powder.
  • Combine this dry masala powder with all the ingredients for the masala paste and soaked almonds, add half cup of water and grind to a smooth paste.
  • Heat butter/ ghee in a kadai and fry the ground masala paste till the oil seperates. Do not brown the masala.
  • Add a cup of water and bring to a boil.
  • Now add the fried chicken and season with salt.
  • Simmer for 10-15 minutes till the chicken is cooked.
  • Add the fresh cream, kasuri methi, lime juice and mix well.
  • Turn off the flame and add the fried onions and capsicum.
  • Serve hot with rotis, naan or chapathi.


Comments

  1. AnitaAugust 29, 2020 at 4:57 PM

    Hi Chrysl. Prepared Reshmi Kadai Chicken. The recipe turned out very very yummy. Keep posting more recipes. Next time planning to prepare Pepper Chicken. God bless you

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