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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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Beef Chilly



Tender strips of Beef tossed in a Sweet and Spicy sauce. Serve this with some Noodles or Chilly Garlic fried rice. I have shared the link to my Chilly Garlic fried rice in the NOTES.

You can substitute the Beef with boneless Lamb or Chicken. If using Lamb follow the same method. If using Chicken, you need not marinate for 24 hours. 2-3 hours of marination should be enough.

 

INGREDIENTS

1/2 kg Beef, Boneless

1 Large Onion, Sliced

Coloured Capsicum - 1/2 Each, Cut Lengthwise

5-6 Cloves Of Garlic, Roughly Chopped

1 Inch Ginger , Roughly Chopped

2-3 Green Chillies, Slit Into Quarters

1 tbs Soya Sauce

1 tbs Red Chilly Sauce

1 tbs Green Chilly Sauce

1 tbs Sriracha Sauce

1 tbs Sweet Chilly Sauce

1 tsp Tomato Ketchup

Salt To Taste

Spring Onions For Garnish

For The Marinade

1 tsp Soya Sauce

1tsp Ginger Garlic Paste

1/2 tsp Kashmiri Chilli Powder

1 tbs Vinegar

1 tbs Oil

1 Egg

3 tbs Cornflour 

1/2 tsp Salt

Marinate The Strips Of Beef For 24 Hours In The Refrigerator

Add Egg, Cornflour And Fry Till Cooked Completely


METHOD

  • Cut the meat into thin strips. Wash and drain well.
  • Transfer to a bowl and add the ingredients for the marinade except the egg and cornflour.
  • Combine well and marinate for 24 hours in the refrigerator. This will tenderise the meat and help it cook faster.
  • Add the egg and cornflour to the marinated beef just before you want to fry it.
  • Heat sufficient oil in a wok and fry the meat in batches till completely cooked. This should take 8-10 minutes. Make sure not to fry it too crip.
  • Heat 3 tbs oil in the wok and fry the green chillies, ginger and garlic till aromatic.
  • Add in the onions and fry till translucent.
  • Next add in the capsicum and fry for about a minute or two 
  • Add the fried meat and sauces.
  • Pour in about 1/4 cup of water and bring to a boil.
  • Continue to cook till the sauce has thickened.
  • Check for seasoning. Add salt and vinegar if required.
  • Garnish with chopped Spring Onions.





NOTES
Here's the link to my Chilly Garlic Fried Rice
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