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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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Prawn 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.

For this recipe I have used the same Ingredients and masala as the Mackerel Masala Fry. Kindly refer to that recipe for the ingredients . Here's the link http://www.myculinarydiaries.com/2020/08/mackerel-bangde-masala-fry.html?m=1 . 


METHOD
  • Peel and de-vein the Prawns.
  • Apply salt and haldi and set aside.
  • Apply some of the ground masala paste onto the Prawns and marinate for half an hour.
  • Add the Prawns to the fried masala paste and fry on high flame till the masala thickness and coats the Prawns well. Do not over cook the Prawns.
  • Garnish with chopped coriander and serve hot.
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