Mangalorean Catholic cuisine is often synonymous with Dukra Maas (Pork) and Sanna (Fluffy idlis with yeasted batter). Pork is cooked in a variety of ways ranging from Bafat, Indad (Vindaloo), Sorpotel or Kaleez Ankiti (pork offal cooked in spices). Mangalorean Catholic cuisine also includes many dishes using mutton (goat meat), beef and a whole range of seafood (fresh catch or dried fish). We particularly love our coconut based fish curries.
A traditional Mangalorean Catholic household begins their day with prayers and a hearty breakfast mostly made of rice – usually rice batter that is steamed (Sanna, Idli, Mutlim) or fried (bhakri, appam, pan polay, polay). Pou (beaten rice) is also part of the breakfast menu in the form of Godaso Pou (beaten rice with fresh coconut & jaggery) and Theek Pou (beaten rice seasoned with spices). Lunch consists mostly of seafood.Fish curry & boiled rice (white/brown/red rice) accompanied by a vegetarian side dish cooked Thel Piao (oil & onion) style or fugad style (vegetables cooked in spices, garnished with grated coconut and seasoned with mustard, garlic & curry leaves). Shredded/chunky mango (or lime) pickle or a papad completes the meal. Sometimes the fish curry is replaced by a simple Daliso Saar which is spiced lentils of a watery consistency. Fish marinated in Meet Mirsang (salt & chilli paste) is fried on a slow flame usually in coconut oil till crisp (if desired) and served.
Main Ingredients:
- fish
Ingredients
- Boneless fish - 500gm (Ghol or Shark)
- Cumin powder - 2 tsp (jeera powder)
- Pepper powder - 1-1/2 tsp
- Turmeric powder - 1/2 tsp
- Lime Juice - 2 tsp
- Salt to taste 1 tsp (or to taste)
- Water - 1/2 cup
- Bread slice - 1 large
- Egg whites - 2, beaten - for coating
- Oil for shallow frying
- To be finely minced
- Onions - 2 medium sized
- Green chilies - 2-3 small (or to taste)
- Ginger - 1-1/2 inch
- Coriander leaves - 5 tbsps, finely minced
- Mint leaves - 2 tbsps, finely minced