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: Roast seperately Kashmiri/ Bedagi red chillies : 8-9 Peppercorns: 6 Turmeric: 1/4 tsp Cumin […]
This is one of my favourite vegetables. Breadfruit when cooked, its flesh is soft, sweet and melt in the mouth. Mangaloreans have numerous recipes to enjoy this tasty vegetable. Some add it to meat curries instead of potatoes, some enjoy it as a dry vegetable/ sukke with a generous sprinkling of freshly grated coconut and […]
Here is another Mangalore style Hot and Sour red fish curry that is flavourful and mind blowing tasty, involves no grinding of spices and is free from coconut. The speciality of this recipe is the use of dried kokam pieces as a souring agent for the curry in place of tamarind. Kokam is the sun dried outer covering […]
This a very simple recipe for a stylish and flavour packed fish preparation. On this plate you will see fish prepared in 2 styles. The left side/red coloured fish is the Mangalore Meet Mirsang style of fish fry using the Meet Mirsang/ chilli paste, which I have posted before. On the right side is the Mangalore Style Green […]
This hot and spicy Lamb chops preparation is refreshingly sensual and tastebud tantalising good. Cook it over a coal barbeque or in a hot griddle pan and enjoy its juicy and wholesome flavour. To make it, marinade the chops with the Mangalore Green Masala Paste, some vinegar and salt. Leave it sitting for an hour […]
Tender morsels of meat enrobed in a delicate spice paste that is enriched with a grand sprinkling of freshly grated coconut……hmmmmm… This is mom’s sublime recipe for a traditional and much loved Mangalorean dish. Prepared using meats like chicken/ country chicken, game meats like pheasant and rabbit. Served at Mangalorean weddings or the day before the wedding […]
Kori Roti is a Mangalorean Bunt Speciality. ‘Kori’ means Chicken in Tulu – the local language of Mangalore and ‘Ghassi’ means a rich and spicy coconut gravy. When the kori and roti are married together, the crispy paper thin Roti’s or crispy rice flakes, absorb all the goodness of the spicy Chicken Curry, and produce this soft textured […]
This flavourful and aromatic spicy green paste is another Mangalorean Classic. It is used very often in Mangalorean cooking. It is so versatile, it can be used to make Chicken Green Curry, Mutton and Beef Curry, Minced meat dishes, Baked Fish, Chicken Biriyani, Crumb Fried Fish, Vegetable Curry, Fried Meat Steaks….the options are endless. (recipes coming […]
This is a very simple and tasty sardine curry. I learned to make it from my mom. Here the spices for the masala/ spice paste requires no roasting or frying. Ingredients: Sardines: 30 For Grinding: Kashmiri Dried red chillies: 12-15 nos Pepper corns: 8 nos Coriander seeds: 2 tablespoons Mustard seeds: 1tsp Whole cumin: 1 […]
This is my mom’s recipe for a very popular Mangalorean plantain preparation, that makes the perfect accompaniment to a bowl of steaming hot rice and lentil soup/ daaliso saar. The star ingredient in this dish being the “tiny dried shrimp” also known as “Galmbi” in Konkani . When added to the plantains these dried shrimp adds […]