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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 thai green curry


Thai Green Curry is a coconut milk based Gravy infused with aromatic herbs and spices. This dish is so colorful, light and full of flavour. 

Traditionally shrimp paste and fish sauce are also added. But I have left out these two ingredients and instead added a Chicken Stock Cube. If you find it difficult to find all the ingredients for the curry paste, use ready made Thai Green Curry paste. Serve with steamed rice or rice noodles.


 INGREDIENTS

1/2 kg Medium Sized Prawns 

200 gms Button Mushroom (Cut In Half)

100 gms Broccoli Florets

1 Bok Choy

Handful Of Basil Leaves

3-4 Fresh Red Chillies, Sliced

200 ml Thin Coconut Milk (Second Extract)

250 ml Thick Coconut Milk (First Extract)

1 Chicken Stock Cube

1 tsp Sugar

Salt to Taste

3-4 tbs Oil 

For The Curry Paste

1 Thumb Sized Piece Of Galangal (Thai Ginger)

4-5 Lime Leaves

1 Bunch Corriander Leaves

1-2 Stalks Of Lemon Grass

1 Small Onion

5-6 Cloves Of Garlic

2-3 Green Chillies

Juice Of One Lime

1 tsp Cumin Seeds

1 tsp Corriander Seeds



METHOD

  • Peel and de-vein the Prawns. Leave the tails on
  •  prepare the lemon grass by cutting and discarding the leaves. Peel off the outer tough layer of the stalk. Use only the inner tender portion.
  • Chop it up and add to a mixer grinder along with all the ingredients for the curry paste.
  • Add 1/4th cup of water and grind to a smooth paste.
  • Heat a tablespoon of oil in a vessel and sautee the broccoli and mushrooms. Take them out and set aside.
  • Heat some more oil and fry the ground curry paste for 5 minutes.
  • Dissolve the stock cube in the thin coconut milk and add to the fried curry paste.
  • Bring to a boil and add the sauteed vegetables and basil leaves.
  • Now add in the prawns and simmer till the Prawns have cooked.
  • Lower the flame and add the thick Coconut Milk.
  • Add the sugar and season with salt as required.
  • Add in the sliced red chillies and bok choy.
  • Give it a stir and turn off the flame.
  • Do not over cook the prawns and bok choy.
  • Serve hot with steamed rice.









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