KUBAE SUKKE , MARWAI SUKKA (SHELL-FISH CURRY –DRY)

Ingrediants:

200-250 Medium size kubbae/marwai (shell-fish)

For Masala:

½  coconut scraped

20 red chillies

2 tbsp corainder seeds

1 tbsp cummin seeds

½ tsp fenugreek seeds (methi)

1 tbsp pepper corns

1 pinch oama (optional)

½ tsp turmeric powder

6-8 flakes garlic

Small ball tamarind

½ onion chopped

½ tbsp jeera

6 flakes garlic

1 onion chopped

Salt to taste

For Seasoning

2 tbsp coconut oil

1 onion chopped

4-5 flakes garlic, chopped

Method:

 1) Wash the kubae (shell fish) before opening to remove mud and sand atleast 3-4 times.  Break the shell fish into two and keep only the part with flesh in it.

 2) Fry the masala ingredients from red chillis to 1 pinch oama in a little coconut oil. 

3) Then grind this wilth rest of the masala  ingredients to fine paste. 

4) Remove the masala and add to the cleaned shell-fish. 

5) Grind coconut with jeera and  garlic flakes to a rough paste. 

6) Add chopped onion and salt to the shell-fish and cook till done. 

7) Add the rough coconut paste and cook on slow fire till it becomes almost dry.

8) Keep coconut oil in a vessel and add chopped onion and garlic flakes and fry.  Then pour curry over seasoning. 

9) Cover and remove from fire.

Fish Masala Fry

Ingredients:

½ kg fish of your choice ( king fish, lady fish, pomfrets ,mackerels)

2 tsp. bafat powder or  ½ tsp. chilly powder

¼ tsp. turmeric

2 tbsp. lime juice

1 onion finely chopped

3 tbsp. oil

Few curry leaves

Salt as per taste

Masala ingredients: (To grind)

6 kashmiri chillies

1 tsp. cumin

1 small onion

2 flakes garlic

1 small tomato

1 tbsp. vinegar

Method:

1) Cut ,clean fish and set aside.

2) Mix bafat / chilly powder, turmeric, lime juice and little salt into a paste with  little water if required. 

3) Apply this paste on the fish and set aside for about 30 minutes. 

4) In a non stick pan  heat 1 tbsp. of oil and shallow fry the fish  on both the sides till light brown and set aside.

5) Grind the masala ingredients into a fine paste. 

6) Heat 2 tbsp. of oil in a heavy bottomed pan. 

7) Fry finely chopped onion with curry leaves till pink. 

8) Add the ground masala and fry till you a get good aroma and oil separates from masala.

9) Add salt as per your taste.  Place the  fried fish over the masala in the pan and coat the fish gently with the fried masala.

10) Cook on slow fire for 5 minutes.

11) Serve hot with steamed rice and dal of your choice.

Mangalorean Chicken Curry with coconut milk (roce)

Ingredients:

1 kg chicken, cleaned and cut

Half a medium sized coconut, grated

4 to 5 short red chillies

2 to 3 long red chillies

4 to 5 pepper corns

2 tbsp. coriander seeds

½ tbsp cumin seeds

1 lemon sized ball of tamarind

2 onions sliced

½ tsp turmeric powder

4 flakes garlic

¼ tbsp methi seeds

1” piece cinnamon

3 to 4 cloves

¾ cup coconut milk

¼ cup ghee

Method:

1) Roast the grated coconut until it is light brown in colour. Keep aside.

2) Dry roast the coriander seeds, cumin, methi seeds, cloves, cinnamon, pepper, garlic, red chillies and one sliced onion and grind along with roasted coconut, turmeric powder and tamarind to a smooth paste.

3) In a pan heat ghee and saute onion. Add chicken, salt and little water. cover and cook on a slow flame.

4) When chicken is half cooked add the ground masala and half of the coconut milk and stir well. Cook till the chicken is done.

5) Now add remaining coconut milk and cook  for 2 to 3 minutes. 

6) Garnish with corriander leaves and serve with boiled rice.

DRY CHICKEN WITH COCONUT

Ingredients:
1 ½ kg. cut chicken
20 red chilies
1 tbsp. coriander seeds
¼ tsp. cumin seeds
¼ tsp. fenugreek seeds
1 no. sliced onions
2 gms. tamarind
¼ tsp. turmeric powder
3 flakes garlic
2 tbsp. ghee
2 nos. chopped onion
1 no. coconut - Grate and roast

Method:

1) Roast separately coriander seeds, cumin seeds, fenugreek seeds and sliced onion. 

2) Grind the chilies along with the coriander and cumin seeds first. 

3) Add the fenugreek seeds and tamarind later on.  Add turmeric powder and sliced and roasted onion. 

4) Grind to a paste and add the garlic flakes at the end.  Remove this smooth masala and keep aside. 

5) Grind the roasted coconut coarsely in the same blender and remove.  Reserve the water in which the blender has been washed. 

6) In a large pan heat ghee and fry the chopped onions till golden brown, add the chicken pieces and salt and cover for a while on a slow flame. 

Kori sukka

7) Add the masala paste and water kept aside.  Cook the chicken till done. 

8) Now add the coarsely ground coconut and cook covered till the water evaporates.

9) Add salt to taste.

10) Serve hot with Panpolle (Neer Dosas).