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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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Sardine sukka

 


Sardines are small  forage fish that belong to the Herring family. This fish does have a strong fishy odor and are a bit of an acquired taste. The fishy odor of the sardines comes from their fat. This fat is highly unsaturated and is rich in Omega-3 fatty acids. Omega-3 is good for the Heart and has many other health benefits.

This Sardine Sukka recipe is a fusion between Mangalorean as well as a Kerala style dry Sardine recipe that i came across a while back. It was an instant hit in my house. Do try this recipe out and let me know how you liked it.

INGREDIENTS

1kg Sardines

1/2 tsp Haldi

2 tbs Vinegar

1 Onion, Sliced

2 Sprigs of Curry Leaves

1 tsp Salt 

Coconut oil for frying

For the Masala Paste

1 cup Grated Coconut

1/2 tsp Mustard Seeds

1/2 tsp Cumin Seeds/ Jeera

1tsp Haldi

1 tbs Tamarind Pulp

5-6 Green Chillies

1/2 Inch Ginger

3-4 Cloves of Garlic

1/2 Onion, Roughly Chopped

2 Sprigs of Curry Leaves

Salt to taste


METHOD

  • Clean and wash the sardines well.
  • Marinate them in salt, Vinegar and haldi powder for half an hour.
  • Add all the ingredients for the masala paste in a mixer jar and grind to a coarse paste.
  • Heat some coconut oil in a pan and fry the fish till cooked on both sides and set aside.
  • In the same pan add a little more coconut oil, if required and add the curry leaves and sliced onion.
  • Fry till the onions are light brown and add in the ground masala paste.
  • Fry for about 2-3 minutes.
  • Place the fried sardines in the pan and coat with the masala.

The Ground Masala Paste



Fry the Fish in Coconut Oil


The Fried Masala Paste



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