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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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Tandoori fish


This restaurant style Tandoori Fish is scrumptious and so flavourful. The marinade is the classic tandoori masala that is usually used to marinate meat.

 A lot of recipes that I referred, suggested using some Mustard Oil when marinating the fish. The aroma from the Mustard Oil enhances the flavour of the fish and makes it simply delicious.

 I have used Black Pomfret for this recipe. You could also use White Pomfret or King Fish. 

INGREDIENTS

 600 gms Fish

1 tbs Hung Curd

1/4 tsp Jeera Powder

1/4 tsp Garam Masala

Juice of 1 Lime

1 tsp Chilly Powder

3 tsp Kashmiri Chilli Powder

1/2 tsp Haldi

6 Cloves of Garlic

1/2" Ginger

2 tbs Mustard oil

Salt to taste

METHOD

  • Clean the Fish well and pat dry.
  • Make a few gashes on both side with a knife.
  • Combine all the ingredients for the marinade in a mixer jar and blend to a smooth thick paste.
  • Apply the marinade on the Fish and place it in the fridge to marinate for an hour or two.
  • Grill it for 15-20 minutes on either side in an oven or you could pan fry it if you do not have an oven.


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