Janani's Cooking Journey

Coastal Seafood recipes from Mangalore cuisine Ingredients Prawns deveined 1 tsp turmeric powder 1 tsp yoghurt 1 tsp lime juice Pinch of salt 3 tbsp oil 1 onion finely chopped 12 curry leaves 6 cloves of garlic roughly chopped 1” ginger roughly chopped ¼ tsp  chilli powder 2 tsp tamarind paste water as required Salt to taste Handful of coriander for garnish For the coconut spice mix; 1 tsp cumin seeds 1 tbsp coriander seeds ¼ tsp fenugreek seeds 5 mild dried red chillies 120gms grated coconut (fresh or frozen) or desiccated coconut This is one of my favourite ways to cook prawns. The masala for this prawn sukke (‘sukka or sukke’ meaning dry) is rich, full of flavour and the perfect consistency to coat chunks of  prawns. Traditional recipes from the region of Karnataka have a distinct influence not just from the west of India but also from southern flavours of the country. My recipe for prawns sukke include a delicious coconut...

This is a coastal Mangalorean street food made with pieces of chicken battered and fried. Ingredients Chicken 500 grams Salt to taste. Coriander leaves 1/2 bunch. Curry leaves 2 springs. Green chilies 3 numbers. Ginger 3 pieces. Garlic 6 cloves. Garam masala 1/2 tea spoon. Chili powder 1 tablespoon. Food color 1 pinch. Rice flour 1 tablespoon. All purpose flour 1 tablespoon. Lemon juice 1 tablespoon. Oil to fry. Curd 1 tablespoon. Directions Grind coriander leaves, curry leaves, green chilies, ginger and garlic to a coarse paste. Add the ground paste in the bowl and then add salt, garam masala powder, chili powder, food color, Rice flour, all-purpose flour, lemon juice, one tablespoon of curd and mix well. Then add the chicken pieces and mix well, keep in the refrigerator at least 3 to 4 hours. Take it out 1/2hr before frying. Heat oil in a pan and deep fry the chicken pieces till brown on both sides. Serve hot