Chicken/ Poultry Dishes, Mangalorean Specialities
Mangalorean Pothrade Curry/ Pathrade Curry
To make this traditional Mangalorean spicy coconut curry ( for chicken/mutton/ prawns) you will need:
Ingredients:
Pathrades/Pothrade: 2 cylinders cut into 1.5 inch pieces. I prefer the pathrade to be less chunkier.
Tender Chicken/ Mutton: : 1 kg
Large Prawns: 1/2 -3/4 kg
For Grinding:
Peppercorns: 6
Turmeric: 1/4 tsp
Cumin seeds: 2 heaped tsps
Coriander seeds: 2 tbsp
Whole mustard: 1 tsp
Grated coconut: 1/2 cup
To make the gravy you will need:
Coconut milk : 1 can ( keep 1 cup of thick milk, remaining milk dilute to make 2-3 cups of thin milk)
Ghee/oil: 2 tbsps
Method for Chicken Curry:
1. In a large vessel, heat some oil and then fry1 sliced onion till it turns brown( 7-8 mins on a medium flame), then add the deskinned, cleaned and cut chicken pieces to it and fry well till the chicken turns lightly brown.
2. Add the ground masala with the masala water (1/2 Cup), 2 or more cups of thin coconut milk to get a good dipping consisitency, salt and bring to a boil. Cover. Let the chicken cook till almost done. Then add the cut pothrade pieces and gently simmer covered for 10-12 minutes. Lastly add the thick coconut milk, check for salt, bring to a gentle boil. Take off the fire.
4. Seasoning: In a pan fry the thinly sliced onion in some ghee/ oil and when it turns golden brown add it to the gravy.
Enjoy!
Method for Mutton Curry:
1. Cut meat into medium size pieces and cooked with 1 tomato, 1/2 a sliced onion, 1 tsp ginger garlic paste and a little salt, 1.5 cups of water in a pressure cooker till done.
2. In a large vessel, heat some oil and then fry1 sliced onion till it turns brown( 7-8 mins on a medium flame), add the cooked meat with all the stock, add the ground masala with the masala water (1/2 Cup), 2 cups thin coconut milk as required to make a gravy of dipping consisitency, bring to a boil.
4. Seasoning: In a pan fry the thinly sliced onion in some ghee/ oil and when it turns golden brown add it to the gravy.
Method for Prawn Curry:
1. 1. In a large vessel, heat some oil and then fry1 sliced onion till it turns brown( 7-8 mins on a medium flame).
2. Add the ground masala with the masala water (1/2 Cup), 2 or more cups of thin coconut milk to get a good dipping consisitency, salt and bring to a boil. Add the cut pothrade pieces and gently simmer covered for 10-12 minutes.
3. Add the cleaned prawns and let it cook for 3-4 minutes till they turn a shade pink or white.
For A Delicious Pothrade recipe go here.
