Tag 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.

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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.

Beef Sukka (Mangalorean)

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Beef Sukka (Mangalorean)

1 Kg Beef (boneless) – can use Mutton or Lamb

Ingredients:

12 Dry Red Chillies

4 Seeds Garlic

½ tsp Cumin seeds

¾ tsp Turmeric Powder

Small Ball Tamarind

12  pepper corns

Two sticks cinnamon

5 cloves

All the above ingredients to be ground fine in water.

1 Onion Chopped

15 Curry Leaves

1/3 to 1/2 scraped Coconut

A little garam masala (1/2  tsp)

Vinegar ( 1 to 2 tbls)

Salt (1.5 tsp) to taste

Chopped coriander leaves few stalks.

Method:

Cut the beef into small pieces and boil the meat with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder.

Grind and remove the masala and reserve the masala water.

Heat a tablespoon oil in a pan and fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.

Heat two tablespoons oil and fry the chopped onion. When brown add the curry leaves and fry for a minute. Add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled beef pieces and fry till they are coated with the masala. Now add the boiled meat water, vinegar and allow to cook till the meat is nearly dry.

Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add garam masala and finally add chopped coriander leaves. Mix and remove from flame.

Chicken Sukka ( Mangalorean)

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Chicken Sukka (Mangalorean)

1 Kg Whole Chicken (small sized)

Ingredients:

12 Dry Red Chillies

4 Seeds Garlic

½ tsp Cumin seeds

¾ tsp Turmeric Powder

Small Ball Tamarind

12  pepper corns

Two sticks cinnamon

5 cloves

All the above ingredients to be ground fine in water.

1 Onion Chopped

15 Curry Leaves

1/3 to 1/2 scraped Coconut

A little garam masala (1/2  tsp)

Vinegar ( 1 to 2 tbls)

Salt (1.5 tsp) to taste

Chopped coriander leaves few stalks.

Method:

Cut chicken into small pieces, wash well and boil the pieces with a little salt, 1 tsp pepper powder, ½ tsp turmeric powder. Don’t add water or a little water if required.

Grind and remove the masala and reserve the masala water.

Heat a tablespoon oil in a pan and fry 4 tablespoons of the ground masala. Add the scraped coconut and fry till you get the fried coconut aroma. Remove the coconut.

Heat two tablespoons oil and fry the chopped onion. When brown add the curry leaves and fry for a minute. Add the ground masala and fry till dry. Add the masala water and again fry till nearly dry. Now add boiled chicken pieces and fry till they are coated with the masala. Now add the boiled meat water, vinegar and allow to cook till the meat is nearly dry.

Check for salt and vinegar- add if required. Add the fried scraped coconut and mix well. Add garam masala and finally add chopped coriander leaves. Mix and remove from flame.