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Kosha Mangsho

A very popular dish is Bengal which is full of flavors. I tried it for the first time when I visited a Bengali friends place and was totally in love with it. Its a spicy mutton curry traditionally made by slow cooking mutton in iron cast wok which gives it that amazing blackish- brown color. I did not have the iron cast wok so I did it in a normal wok and pressure cooked the mutton to save time. This is my version of the mutton curry. Do try it out and let me know how it turns out :) Ingredients  For Marination  1/2 kg Mutton  2 Tbsp Curd  1 Tsp Turmeric Powder 1-1/2 Tsp Chili Powder 1 Tbsp Ginger-garlic Paste  Salt to taste For the curry 2-3 Tbsp of Clarified butter/ Oil (You can use mustard oil if available) 2 Red Chilies  4-5 Peppercorns  4 Cloves  1 inch Cinnamon  2 Big Onions (sliced) 1/2 Tsp Sugar 1 Tsp Ginger-Garlic Paste  1 Potato (Cut into 4 big chunks) 1 Tsp of Red Chilli powder 1/2 Tsp Turmeric Powder Sal
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Manglorean Prawns Sukha



Manglorean style preparation of chicken or any fish is one of my favorites. These dishes are filled with flavors of curry leaves and coconut  which are the main ingredients of any Manglorean dishI being a goan, we always had a variety of fish preparations at home but we never use curry leaves in any of our dishes its totally a different way how people in Karnataka make their fish curry or even simple fish fry

Once when I was in Pune, we went to one the restaurant which was famous for seafood and I happen to have Manglorean style prawns sukha and i fell in love with it It was the best prawns sukha I had tasted ever which was full of flavors. Planned to try it myself at home but couldn't really find out the ingredients used for the masala

After a lot of trial finally I nailed it !!! and here it was a perfect prawns sukha 

Would love to share the recipe of the same

 Ingredients  

For the paste 
  • 1/2 Cup Grated Coconut
  • 2 Tsp Coriander Seeds
  • 1 Tsp Cumin Seeds
  • 1 Tsp Red Chili Powder
  • 1/4 Tsp Mustard Seeds
  • 1 Tbsp Tamarind Paste 
  • 4-5 Fenugreek Seeds
  • 1/4 Cup Water

Marination 

  • 10-12  Prawns
  • 1/2 Tsp Turmeric Powder 
  • Salt 

For the Gravy

  • 1 Onion (finely Chopped)
  • 2 Tomatoes(finely Chopped)
  • 2 Green Chilies chopped
  • 1 Tsp Mustard seeds
  • 2 Spings of curry leaves
  • 1 Inch Ginger (Chopped)
  • 2-3 Ginger Cloves (Chopped)
  • 1 Tbsp Oil

Method

  • Marinate the prawns with salt and turmeric and keep them aside 
  • Grind the ingredients required for making paste by first grinding the dry spices and then adding coconut to a coarse paste by adding water
  • Take a pan/wok, add oil. Once hot, add mustard seeds, garlic, curry leaves and fry for about one minute
  • Add onions and fry till they turn translucent and then add the ginger and mix well
  • Add tomatoes and cook it they turns mushy 
  • Add the marinated prawns, water and cook it on medium flame for 5-6 minutes by placing a lid on the pan 
  • Once the prawns gets cooked, add the coconut paste 
  • Mix well so that the prawns are well coated with the masala and cook for about 3-4 minutes on medium flame
  • This prawns sukha tastes superb with Neer Dosa or you can have it with the Roti















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