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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 MOLLY

 



Fish Molly/ Moilee is a mildly spiced Kerala style fish gravy. It is a simple coconut milk based gravy. Traditionally karimeen (Pearl Spot) is used in the recipe. But you can use any meaty fish such as King Fish, Pomfret, Butter Fish ( Melugu) or Prawns. I have used boneless Butter Fish for this recipe. Serve hot with Apams or Steamed Rice.



INGREDIENTS

250 gms Fish 

1 Onion , Sliced 

1 Tomato, Sliced 

2-3 Green Chillies, Slit In Half 

1" Ginger , Julienned

5-6 Cloves of Garlic, Julienned 

1-2 sprigs of Curry Leaves

1/2 tsp Turmeric Powder

1 Cup Thick Coconut Milk 

1/2 tsp Vinegar (Optional)

Salt to Taste 

Coconut Oil

For The Marinade 

1/4 tsp Turmeric Powder 

1 tsp Vinegar

1/4 tsp Salt


METHOD

  • Marinate the fish for half an hour and shallow fry in coconut oil till lightly browned.
  • Heat coconut oil in a kadai and fry the ginger, garlic, green chillies and curry leaves till aromatic.
  • Add in the turmeric powder.
  • Now reduce the flame and add coconut milk and sliced tomatoes.
  • Do not boil the gravy as the coconut milk will split. 
  • Add the fried fish and salt to taste. 
  • Simmer on low heat for 10 minutes till the tomatoes are soft.
  • Check for seasoning , add salt and vinegar if required.






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