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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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Tiger prawn thermidor

 


Thermidor is a rich & luxurious French dish that is usually made using lobsters. The lobster meat is cooked in a creamy white sauce, stuffed back into the shells, topped with parmesan cheese and broiled till golden.
I have used some beautiful jumbo tiger prawns for this recipe. You could even make this using cray fish or large size prawns. If using prawns, cook the prawns in the white sauce , transfer to a baking tray, top with Breadcrumbs and parmesan cheese and broil. Serve with warm toasted bread.


INGREDIENTS

6-7 Jumbo Tiger Prawns

1 Small Onion Chopped

4-5 Cloves Of Garlic Chopped

2 tbs Maida

2 tbs Breadcrumbs

4 tbs Salted butter

1 tbs Apple Cider Vinegar

1 tbs Tabasco Sauce

1 cup Milk

1/3 cup Grated Cheddar Cheese

2 tbs Grated Parmesan Cheese

1/2 tsp Pepper

1 tbs Fresh Parsley, Chopped

Salt to Taste

Lime wedges and Parsley For Garnish





METHOD

  • Wash the prawns well.
  • Refer to videos 1& 2 on how to prepare the prawns.
  • De-vein and chop the prawn meat into bite sized chunks.
  • Wash the prawn shells well and Blanche them in boiling water till they turn orange.
  • Drain and set aside.
  • Heat 2 tbs butter in a pan and lightly sear the prawn Meat. Set aside.
  • In the same pan heat the rest of the butter and add the garlic. Fry for 2-3 minutes.
  • Add in the onions and fry till translucent.
  • Reduce the flame and add the apple cider vinegar and Tabasco sauce.
  • Stir in the maida and mix well to make sure there are no lumps.
  • Pour in the milk and mix well. Now increase the flame and bring to a boil.
  • When the sauce starts to thicken, reduce the flame and stir in the grated cheddar cheese.
  • Now add the prawn Meat and season with salt and pepper.
  • Add the chopped parsley and mix.
  • Turn off the flame and let it cool for 10-15 minutes.
  • Arrange the balanched shells in a baking tray and fill them with the prawn meat mixture.
  • Top them with Breadcrumbs and parmesan cheese.
  • Grill / broil them in an oven for 10-15 minutes.
  • Garnish with some parsley and serve with toasted bread.

                                VIDEO 1
                            VIDEO 2












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