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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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mackerel (Bangde) masala fry




Mangalorean Masala Fry is a popular spicy and tangy dish. The same masala paste can be used on a variety of Fish, Prawns and Squid. Fry the masala in Coconut Oil to bring out the best flavours.



INGREDIENTS

1/2 kg Fish/ Prawns/ Squid

4-5 Dry Red Chillies (Byadgi)

5 Dry Kashmiri Chillies

1/2 tsp Haldi

4 Cloves of Garlic

1/2" Piece of Ginger

100 ml Mangalorean Fish Curry Masala**

1/2 tsp Jeera Powder

1tsp Corriander Powder

1/2 tsp Mustard Seeds

2 Sprigs of Curry Leaves

Corriander Leaves for Garnish

Juice of Half a Lime

Coconut Oil for Frying

Salt to Taste

METHOD
  • Clean the fish and make some gashes on either side with a knife. Apply some salt and haldi and set aside.
  • Grind the Chillies, ginger, garlic along with the fish curry masala into a fine paste.
  • Apply some of this masala paste onto the fish and marinate for half an hour.
  • Heat coconut oil in a pan, add the mustard seeds. Once they start to splutter add the curry leaves, ground masala paste, lime juice, jeera and Coriander powder. Season with salt.
  • Fry till the oil leaves the sides.
  • Add a little water to dilute the masala a bit.
  • Place the marinated fish in the pan and coat it with the masala.
  • Cover and cook till the fish is cooked and the masala has thickened.
  • Garnish with finely chopped coriander leaves.






**NOTES : Here's the link to my Mangalorean Fish Curry Masala recipe.
http://www.myculinarydiaries.com/2020/08/mangalorean-fish-curry.html?m=1




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