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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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Fish Roast- Kerala Style



This Kerala Style Fish Roast is simply delicious!! This dish is made using the most basic ingredients and it is super quick to prepare. Perfect for those midweek dinners where you're looking to cook  something light and healthy.

Use any fish of your choice. I have used white Pomfret.



INGREDIENTS

250 gms Fish (Pomfret, king fish, mackerel or any boneless fish)

1 Medium Sized Onion, Chopped

2 Medium Sized Tomatoes, Chopped

2 Green Chillies, Chopped

1/2" Ginger, Chopped

3-4 Cloves Of Garlic, Chopped

2 Sprigs Of Curry Leaves

2 tsp Chilly Powder (kashmiri or regular)

1/2 tsp Turmeric Powder

2 tbs Coconut Oil

Corriander Leaves for Garnish





METHOD

  • Clean the fish and cut into pieces.
  • Heat coconut oil in a pan and fry the ginger, garlic, green chillies and curry leaves till aromatic.
  • Add chopped onion and fry till translucent or lightly browned.
  • Add the tomatoes and continue to fry till they get soft.
  • Now add the Chilly Powder, tumeric and salt to taste. 
  • Mix well, add 1/4th cup of water.
  • Cover and cook till the tomatoes are mushy and you have a thick masala consistency.
  • Add the fish and gently coat each piece with the masala.
  • Cook on low flame till the fish has completely cooked.
  • Check for seasoning.
  • Garnish with chopped coriander leaves.





NOTES
You can marinate the fish with some salt and turmeric for half an hour.
You could also fry the fish prior to adding it to the masala.

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