Plateful of Adventures @ Home and Beyond!
Shirko Shindap is arguably the easiest and quickest curry to make among the many fish curry variants of Mangalorean cuisine.
While the ingredients are few, and the cooking process is uncomplicated—simply boiling all the components in the curry—the flavor of this dish is far from modest. It delivers a robust taste, accompanied by a generous kick of pungent heat.
When you love seafood and the Mangalorean Ghee Roast style preparations, this Squid Ghee Roast recipe
comes to your rescue.
The most popular way of enjoying dried-fish has to be in the form of Chutney. Albeit, one can use almost any variety of dried-fish to make the chutney, the dried-shrimp chutney is an absolute crowd favourite enjoyed best with Rice Congee!
The Squid Sukka – another of the famous Mangalorean Sukka preparation based dishes. The overall recipe always remains quite traditional, with tweaks made based on the hero ingredient being used, which in this case is mangalore’s most loved Cephalopod, the Squid!
Presenting Mangalore’s favourite Ghee Roast in another avatar- the Prawn Ghee Roast! Succulent prawns cooked in the traditional chilli paste and prawn head stock for enhanced flavour
Prawn Indad is a seafood variant of the evergreen Mangalorean Pork Indad. Sweet, sour and spice in perfect sync in each other, makes this a rich and versatile dish.
The Raw Mango-Prawn Curry recipe is prawns cooked in a typical mangalorean style raw mango fish curry with intensified flavours, courtesy the prawn head sauce
Butter-garlic prawns is a quick fix 15 minute prawn recipe for a weekday dinner. Loaded with buttery goodness!
