Category Archives: Mangalorean

Beef Red Curry Masala

800 gms of Beef cut into cubes

1 Onion sliced and chopped into big pieces

2 tsp Kashmiri Chilli Powder

2 tsp Coriander Powder

1 tsp Pepper Powder

1 tsp Cumin Powder

1 Tsp Garam Masala Powder

1.5 tsp salt

Paste of Ginger (2 inches), Garlic (5 cloves), 4 green chillies

3 tomatoes chopped

¾ cup Yoghurt

Few curry leaves

A bunch Coriander leaves chopped

Method:

Fry chopped in 3 to 4 tbsp oil. Add the green masala paste and fry for a minute. Add all the powders and salt. Fry for 3 minutes. Add the tomatoes and fry for further 5 minutes. Then add the beef cubes and fry for 10 minutes. Add yoghurt and curry leaves, mix well and add one cup of water. Cook on slow fire for 45 minutes. Add coriander leaves and put off the flame.

Have with bread, chapatti or rice.

Advertisements

Mackerel Curry (Mangalorean)

Mackerel Curry (Mangalorean)

Ingredients:

5 Mackerels (6) or 500 Sardines or 2 Pomfrets

Masala (ground)

1/2 onion (sliced)

4 seeds garlic

1 inch ginger

1 green chilli

200 gms Chopped tomatoes (Canned) or two tomatoes (sliced)

8 Red Chillies

3/4 tsp turmeric powder

½ Tsp Cumin Seeds

A small ball tamarind

Water if required

Seasoning:

½ Onion (Sliced)

Few Curry Leaves

2 tblsp Ghee (clarified butter) or Oil

Salt to taste (1 tsp)

Method:

Clean the Mackerels (see Video), Cut them into required size pieces (2 or 3) apply ½ tsp of salt and keep aside.

Place a deep pan or vessel on stove. Add ghee or oil, when hot add ½ sliced onion. Fry for a minute, add curry leaves. Fry for another minute and add the ground masala. Fry for 10 minutes, add masala water if it dries up. Now add the remaining masala water and more water if required to make gravy. This should not be too thin. The gravy will increase when you add the fish (water from fish). Now add 1 tsp salt and the Mackerel Pieces. Boil for 3 minutes or until fish is cooked. Check for salt and gravy requirements. Remove from stove.

That’s it Mackerel Curry.

 

Prawn Vindaloo

Prawn Vindaloo

 

Ingredients:

800 gms Tiger Prawns (shelled and deveined) (wash, marinate with ½ tsp turmeric and ½ tsp salt, keep aside for 15 minutes)

Grinding:

12 Red Chillies (Kashmiri)

15 Pepper Corns

1/2 Tsp of Cumin Seeds

1/2Tsp Turmeric Powder

1 marble sized Tamarind

4 green chillies

2 Onions

8 seeds garlic

1 inch ginger

8 cloves

2 sticks cinnamon

1 cup vinegar

Other Ingredients:

400 gms Potatoes peeled and cut into thick round slices

Quarter cup Oil

1 Onion (minced)

3 tbsp vinegar

1 tsp sugar

2 tsp Salt

 

 

Method:

Grind all the ingredients using the vinegar and some water. Keep aside. Also keep aside the masala water from the grinder.

Fry the sliced potatoes and then the marinated prawns. Keep aside.

Heat a vessel and add the oil in which prawns were fried. Add more oil if required. When hot add minced onion and one tsp salt. When onion becomes slightly brown add the ground masala. Fry for about 45 minutes. If the mixture dries up add masala water. When the masala turns brown add the fried prawns and fry for 5 minutes. Add sugar, salt and vinegar. Add one cup water and when boiling add potatoes thick gravy. Boil for another 5 minutes until the potatoes are well mixed in the gravy.

Pork Indad

Pork Indad

1.2 Kgs Pork (rind with fat and meat) sliced into 2×2 inch pieces

750 gms Potatoes (peeled and sliced)

1 Sliced Onion

Salt & Vinegar

Oil for frying the pork and potatoes

Grinding:

3 Onions

12 Red Chillies

6 Green chillies

12 Pepper Corns

1 Heaped Spoon Cumin Seeds

1 tsp Turmeric Powder

5 cloves

1 piece cinnamon

1 lime sized Tamarind

6 seeds garlic

To be ground in water and little vinegar

Method:

Wash the sliced pork and drain. Apply little salt and keep aside for 15 minutes. Apply salt to sliced potatoes and keep aside for 15 minutes. Fry the sliced potatoes and sliced pork slightly on both sides and remove. Heat a vessel and put the oil in which the pork was fried. Season the sliced onion and fry till slightly brown. Fry the ground masala till the colour changes to dark brown. Keep adding the masala water and more water if required. Add 2 to 3 cups water and add the fried pork and boil till pork is cooked. Add salt and vinegar to taste. Add fried potatoes and bring to boil. Pork Indad is ready.

Pork Bafat (Ground Masala)

Pork Bafat (Ground Masala)

2 Kgs Pork cut into Small Pieces

Grinding:

15 Pepper Corns

25 Red Chillies

1 Heaped Spoon Cumin Seeds

1 heaped Tsp Mustard Seeds

2 Heaped Spoons Coriander Seeds

1 tsp Turmeric Powder

Green Masala:

6 Chopped Onions

2 Pods Chopped Garlic

6 inches Ginger Chopped

6 Big Green Chillies Chopped

Other:

2 Cinnamon Leaves

15 cloves

2 big sticks Cinnamon

Half cup vinegar

A small lemon sized ball of Tamarind – immersed in warm water and tamarind water to be used.

Water

Salt to taste

3 Green Bananas (cut into small cubes) (optional)

Pork Blood or black pudding little or small piece smashed and soaked in vinegar. (Optional)

Method:

Grind the ingredients and keep aside. Heat a vessel and add two tablespoon of oil. When hot add the cinnamon, cloves and cinnamon leaves. Then add the green masala and fry till onions loses its rawness. Add the ground masala and fry for a few minutes. Then add the pork pieces, salt, 3 spoons vinegar and masala water. Cook till meat is nearly cooked. Now you can add the banana pieces, the pork blood or vinegar and tamarind water. Check for salt and cook for further 10 mins. Pork Bafat is ready.

If you cook this a day or couple of days earlier before the actual meal it will taste better.

Kandi (Banana Plant Stem) Chutney

Kandi (Banana Plant Stem) Chutney

 

Ingredients:

2 cups Banana Stem ( layers taken off and core cut into bits)

1 green chilli

½ Mustard seeds

¼ scraped coconut

A small ball tamarind

6 red chillies

A pinch Asafoetida or Hing

1 tsp salt

Seasoning:

½ tsp mustard seeds

½ tsp Fenugreek seeds or methi seeds

½ tsp urid or black gram dhal

3 small red chillies

1 sprig (10) curry leaves

A pinch Asafoetida or Hing

3 tbls oil

Method

Boil the Kandi bits in little water and one tsp salt. When boiled, cool and grind along with green chilli, mustard seeds, tamarind, red chillies, coconut, asafoetida and water.

Heat a pan and add oil. Add mustard seeds, red chillies, fenugreek seeds, urid dhal, asafoetida. When urid dhal turns brown, add curry leaves and cook for 30 seconds. Add the ground mixture. Mix and check for salt (add if required). Cook on slow flame for 2 minutes. Remove from stove.

Kandi (Banana Plant Stem) Fugath

 

Kandi (Banana Plant Stem) Fugath

Ingredients:

2 cups Banana Stem ( layers taken off and core cut into bits)

1 green chilli

1 chopped onion

½ tsp mustard seeds

½ tsp turmeric powder

1 sprig (10) curry leaves

¼ scraped coconut

1 tblsp vegetable powder (optional)

3 tbls oil

Method

Heat vessel and add oil. When oil is hot add mustard seeds, then onion, curry leaves and green chilli. When onion turns slightly brown add the turmeric powder, banana bits, salt and water. Mix and cook on slow fire till Kandi is cooked (15 to 20 minutes). Add vegetable powder and cook for a minute. If you want to skip vegetable powder, then add coconut mix and remove the vessel from stove.