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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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Chilly Garlic Mud Crab

 


INGREDIENTS:

500-700 gms crab
15-20 long red byadgi chilli (adjust according to your spice level)
1 pod garlic (chopped)
1 tbsp vinegar
2 tbsp tomato ketchup
1 tbsp soya sauce
1/2 cup maida
Oil for frying
Spring onions for garnish
Salt


Steps:

Cut the red chillies in half, add 1/2 cup water and vinegar and boil for 15 minutes. Let it cool, then grind it into a coarse paste.

Clean and cut the crabs, dust them in maida and deep fry till the shell turns orange and keep aside.


In a wok or kadai, heat oil, add the garlic and fry till light golden.
Add in the ground chilli paste and fry on medium high flame till the oil separates.
Add the soya sauce, tomato ketchup, spring onions and salt to taste with 1/4 cup water and boil the sauce
Add the fried crab and continue to cook till the sauce has thickened and coated the crab well.
Garnish with spring onions.
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