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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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Desi Chilly chicken

 This is not your typical Indo-Chinese Chilly Chicken, where you have deep fried chicken tossed in a sauce with capsicum and Onions. 

This one is a fiery, Indian semi gravy version. The masala has a whole lot of Indian spices combined with Chinese sauces. Those of you who enjoy spicy food are going to love this recipe.



 INGREDIENTS

1kg Chicken On The Bone, Cut Into Medium Sized Pieces

4-5 Green Chillies, Slit In Half

2 Sprigs of Curry Leaves 

2 tbs Tomato Ketchup

1 tbs Soya Sauce

1 tbs Red Chilly Sauce

1 tbs Ginger Garlic Paste

2tsp Corriander Powder

1tsp Jeera Powder

1tsp Chilly Powder

3tsp Kashmiri Chilly Powder

1tsp Garam Masala Powder

1/2 tsp Pepper Powder

1/2 tsp Turmeric Powder

2 tbs Kasuri Methi

1/2 Cup Oil

Salt To Taste

For The Masala Paste

2 Large Onions, Roughly Chopped

2 Tomatoes, Roughly Chopped

8-10 Cloves Of Garlic

1/2 Inch Ginger

5-6 Stalks Of Corriander with The Leaves

For The Marinade

1 tsp Chilly Powder

1/2 tsp Salt 

1/4 tsp Turmeric Powder

2-3 tsp Cornflour

1 tbs Soya Sauce



 METHOD

  • In a bowl combine the ingredients for the marinade and marinate the chicken in it for half an hour.
  • Meanwhile prepare the masala paste by grinding all the ingredients to a fine paste in a mixer jar.
  • In a small bowl combine all the dry masala powders and set aside.
  • Heat oil in a vessel and fry the chicken till browned on all sides and set aside.
  • Make sure to fry the pieces in batches
  • To this same oil add the curry leaves, green chillies and ginger garlic paste and fry for 2-3 minutes.
  • Add the ground masala paste and dry powders.
  • Continue to fry till the oil seperates. Now add the sauces and continue to fry the masala for another 5-10 minutes.
  • Once the masala has fried well add 1 cup water and bring to a boil. 
  • Now add the chicken, season with salt and cover and cook on low flame for 20 minutes.
  • Add the Kasuri Methi. If you want the dish dry, reduce the gravy till it has thickened. If you prefer to have some gravy, leave it as it is.
  • Turn off the flame and cover the vessel. Let the dish sit for atleast half an hour before serving.
  • Serve with rotis or chapathi.


Fry The Chicken Till Browned

Fry The Masala Paste &
 Add The Dry Masala Powders

Fry The Masala Well

Add The Fried Chicken And Cook



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