I love fish. Given a choice between chicken and fish I will always go for the fish. I like fried fish better than the curried one but I could never say no to the sauce from the fish curry with some rice
Its a typical Mangalorean curry made with simple spices and coconut. The fiery red colour is from the use of the authentic byadgi mirchi which is very much a favored dried red chili when cooking Mangalorean food
At times, I make the Curry with the Mangalorean style sauce which I usually reserve for fish or chicken as I often feel that I don't have to labor that hard to cook eggs
(I used one 20 oz can of Chaokoh young green jackfruit. If using canned jackfruit, drain the water out of the can the previous day and soak the pieces in fresh water overnight to get rid of the saltiness of the brine
When it comes to recipes, we Mangaloreans are a thrifty lot. By now, I have told you numerous times, how much a Mangalorean loves his silverware, I mean fish and not the metal
Mangalorean Konkanis ( Gowda Saraswat Brahmins)have a unique way of currying shrimp. "Sungat" means shrimp and "Randayi" means curry in Konkani language
Another Chicken Fry Recipe to add in my blog. Is it because my love for fried chicken has made me create a whole list of fried chicken recipes in this blog
Chicken Benzule-Mangalorean Street food. Today's post is one of the street food which is found mainly in South Karnataka especially in Mangalore region
"Ghee". Its almost a dirty word these days, in some homes atleast. But if we are talking about the the Lapetitchef's casa,ghee was, is and will be a staple
