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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 Pickle



This deliciously Spicy and Tangy prawn pickle is inspired by the glorious Goan Prawn Balchao. Balchao refers to pickling seafood or meat in a spicy red chilly- vinegar based paste.

I learnt this recipe from my aunt Mrs. Diana Castelino. Who I must say, makes the best prawn pickle in town! The dish works like a charm as an appetizer, side dish or pickle. 

I have used 4kgs of prawns for this recipe. Adjust the quantity of the other ingredients based on the weight of prawns that you will be using. 



 INGREDIENTS

4 kg Small Red prawns, Peeled and De-Veined 

4" Piece of Ginger, Chopped

3 Pods of Garlic, Chopped

6-8 Green Chillies, Chopped

2 Onions, Chopped

8-10 Sprigs of Curry Leaves

40 Dry Red Chillies 

8 tsp Cumin Seeds

2 tsp Fenugreek Seeds 

1 + 1/2 tsp Turmeric Powder

200 ml Vinegar

1 Cup Boiled and Cooled Water 

Salt to Taste 

2 Cups Coconut Oil 

Ground Red Chilli, Fenugreek- Cumin & Turmeric Powders

Chopped Onions, Ginger, Garlic and Green Chillies

Prawns Marinated in Salt and Turmeric

Masala Paste Ground with Vinegar


METHOD

  1.  Marinate the prawns with 1/2 tsp Salt and 1/2 tsp Turmeric Powder.
  2.  Grind the red chillies to a fine powder and set aside. Next grind the cumin and Fenugreek Seeds to a fine powder.
  3. Now combine the chilli powder, fenugreek- cumin powder, haldi and vinegar in a mixer jar and grind to a smooth thick paste. If the mixture is too thick, add a bit of the boiled and cooled water.
  4. Heat around 3-4 tbs oil in a kadai and fry the prawns on high flame, till they release their juices. Transfer the prawns along with the juices into a bowl and set aside.
  5. In the same kadai heat the remaining coconut oil and fry the chopped ginger, garlic, curry leaves and green chillies till aromatic.
  6. Add the chopped onions and fry till the onions just start to brown.
  7. Now add the ground masala paste and fry till the oil starts to seperate.
  8. Add the prawns along with its juices and bring to a boil.
  9. Add salt to taste and additional vinegar if required.
  10. If too thick, add some of the boiled and cooled water.
  11. Continue to cook for few more minutes and turn off the flame.
  12. Cool completely before transferring into clean, dry bottles.






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