MANGALOREAN CUISINE N/V

 KORI GASSI

 Ingredients



  1  ½  kg Chicken (cut into medium pieces
   4 cloves 
   3 sticks of cinnamon 
   3 tsp ghee 
   2 onion (thinly sliced) 
   2 potatoes 
   1 cup water
   Salt to taste 
   1 coconut grind separate and make thick roce.

Masala to roast and grind
½ fresh grated coconut
2 big  Onions
5 Red Chilies
1 tsp coriander seeds 
1 tsp jeera  seeds
1 tsp mustered
1 tsp turmeric powder 
3 cloves garlic   
Small lemon sized tamarind

Method

Take ghee in a pan and fry two onion till golden brown, then add chicken, cloves, cinnamon stick and fry chicken till golden brown then add the masala, potatoes, water, coconut thin & thick roce (milk)and salt, and bring it to a boil. Serve hot with Idli / Neer Dosa


Neer Dosa

Ingredients


1 Cup Rice

3/4th Cup Coconut

Salt to taste

water as needed

  • Soak rice overnight. Grind it with salt and coconut. Make the batter very thin by adding water. Prepare dosas on cast iron tavas which are well oiled. These dosas have to be cooked from only one side. Since coconut is used, there is a chance of dosas sticking to tava. Serve!

CRAB CURRY

Ingredients:1 dozen crabs(average size)
2-3 Big onions finely chopped
3-4 green chillies cut in small peices
1/2 inch ginger peice -finely chopped.
1/4 spoon of turmeric powder
1 1/2 cups ( approx) of freshly grated coconut.
12-15 roasted red chillies
Marble sized peice of tamarind
coconut oil.
coconut milk (optional)
salt to taste

Method:
Clean the crabs by opening the shell.
Rinse it in the pot of water atleast 3 to 4 times.
Add Turmeric powder, salt,finely chopped onions,ginger and green chillies to the cleaned  crabs and 2-3 drops of coconut oil. Mix it well and keep it for about 20 minutes.
For the masala, grind together freshly grated coconut, roasted chillies and tamaraind into a fine paste.
Pour the masala over the crabs which is now marinated for 20 minutes. Add enough water to arrive at a consistency of semi solid gravy. Cook the crabs for about 15-20 minutes. If the gravy becomes thick, you can add coconut milk to it and boil it.
Once cooked keep it closed for about 10 minutes for the crabs to absorb the flavour of the spices.
Enjoy  it with Mangalorean brown rice or white rice.
WOW! what a heavenly taste. My mouth is watering as I write this.

Coconut Fish Curry




Ingredients:
4-5 fish (bangda fish /tilapia or any other)
1 tin coconut milk or fresh coconut (1 whole coconut)
1 medium onion finely chopped
5-6 red chillies
2 tsp whole coriander seeds
1 tsp turmeric powder
small piece of tamarind
small piece of ginger

Total preparation time : 15-20 minutes

Fry the red chillies and coriander seeds in oil until it becomes crisp. Heat small amount of water and then add a small piece of tamarind, mix it properly and drain the water to make tamarind water. Grind fried red chilies, coriander seeds, tamarind water, coconut milk, ginger together. Add required amount of water also Heat oil in a pan, and fry the onions until golden brown. Add the mixture, turmeric powder, garam masala and salt to taste. Keep it in high flame until it boils and then add the fish pieces. Again boil it until the fish gets cooked. (The fish gets cooked very fast. hence boil the mixture first and then add the fish.)
Your mangalore style fish curry is ready. The fish curry tastes very good the next day especially since all the masalas blend into the fish.


Fish fry 
Ingredients:  1 lb fresh fish,  cut into steaks(about 5 pieces roughly)
For marinade:

2 to 3 tsp red chilli powder(adjust accordingly)
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp asafoetida
salt to taste
1tsp tamarind paste or lemon juice

For frying:
Corn meal or semolina(suji) for breading
Oil for frying

Method:
1. In a bowl prepare the marinade - add salt, chilli powder, coriander powder, tamarind paste, asafoetida and few drops of warm water, make a thick paste and set aside.
2. Cut the fish into steak like pieces(as shown in picture) and clean thoroughly using salt(cleaning with salt helps remove the smell).
3. Add the cleaned fish pieces into the marinade and mix well until the spice mixture coats the fish. Set aside overnight. Before frying, check the salt and spice mixture and adjust it again if you think it needs more of it.
4. Heat a griddle and add few tsps of oil and coat the pan evenly. Bread the fish pieces with corn meal and lay on the pan. Drizzle few tsps of oil on the fish pieces and cook on medium heat for about 3 to 4 minutes or until evenly cooked. Carefully, flip the fish and cook the other side again for about 4 to 5 minutes. Remove with a flat spoon and serve as you please.



Bangude puli munchi

( Mackerals in spicy chilly and tamarind garavy)

Mackerals half kilo
Red chillies 15
Coriander seeds 1 table spoon
Garlic flakes 6-7
Curry leaves
Tamarind pulp 1 table spoon
Onions 2 sliced
Green chillies 3
Turmeric powder
Salt and Oil
Grind the coriander seeds , Red chillies and Tamarind into a fine paste.Clean and cut the fish into large pieces. Smear the chilly paste on the fish and keep aside.
Heat coconut oil in a skillet and fry the onions and the green chillies, add turmeric powder and any left over curry paste and mix well.Add salt and 1 cup of water and the curry leaves. when the mixture boils add the fish pieces carefully. Turn the pieces over until the fish is  cooked and the gravy is thick. It should take just about 6-7 minutes. Serve piping hot with Boiled rice  accompanied  with a green salad and Yogurt..

Etti Ghasi (Prawns in a thick gravy)

Prawns- medium sized half kilo
Onions 3
Red chilly powder 1 table spoonful
Coriander powder 2 tablespoonful
Garlic and Ginger paste
Curry leaves
Coriander leaves
Turmeric powder
Gharam Masala powder one teaspoonful
Pepper powder half teaspoonful
Yogurt ( plain) 2 table spoons
Lime juice 1 teaspoonful
Salt and Coconut oil
Coriander leaves a few finely chopped
Marinate the prawns in a mixture of the following.  Mix Yogurt , Lime juice, Pepper powder, Ginger and Garlic paste, Turmeric powder and Salt. Marinate the Prawns in this mixture.
Slice one onion and fry till brown, grind this with the chilly powder, coriander powder and the gharam masala powder to a fine paste.
Fry the rest of the onion slices in cocnut oil in a skillet. Add the prawns leaving the marinade liquid behind in the dish.Take the prawns out of the skillet after frying them for two minutes and keep aside. Now into the same pan add the ground  masala and the marinade liquid if any left and mix well. Add curry leaves and some water if required. Let the gravy simmer and thicken, finally add the prawns and mix well into the gravy, check salt and add the coriander leaves. The dish is ready to be served either with Rice or Dosas, or Appams( A pan cake made with rice batter fermented with local toddy)..




No comments:

Post a Comment