Friday, 2 March 2012

Mangalorean Pothrade Curry/ Pathrade Curry





To make this traditional Mangalorean spicy coconut curry ( for chicken/mutton/ prawns) you will need:


Ingredients:
Pathrades/Pothrade: 2 cylinders cut into 1.5 inch pieces. I prefer the pathrade to be less chunkier.
Tender Chicken/ Mutton:  : 1 kg
Large Prawns: 1/2 -3/4 kg


For Grinding: 
Roast seperately
Kashmiri/ Bedagi red chillies : 8-9  
Peppercorns: 
Turmeric: 1/4 tsp
Cumin seeds: 
 2 heaped tsps 
Coriander seeds:
 2 tbsp
Whole  mustard: 
 1 tsp 
Grated coconut: 
1/2 cup 
Add to the above roasted spices before grinding:
Tamarind: marble size 
thin coconut milk or water to make a spice paste.


To make the gravy you will need:
Onion: 1 large sliced
Coconut milk : 1 can ( keep 1 cup of thick milk, remaining milk dilute to make 2-3 cups of thin milk)

Salt to taste.

For seasoning
1 large onions roughly sliced
Ghee/oil: 2 tbsps


Method for Chicken Curry:
1. In a large vessel, heat some oil and then fry1 sliced onion till it turns brown( 7-8 mins on a medium flame), then add the deskinned, cleaned and cut chicken pieces to it and fry well till the chicken turns lightly brown.
2. Add the ground masala with the masala water (1/2 Cup), 2 or more cups of thin coconut milk to get a good dipping consisitency, salt and bring to a boil. Cover. Let the chicken cook till almost done. Then add the cut pothrade pieces and gently simmer covered for 10-12 minutes.  Lastly add the thick coconut milk, check for salt, bring to a gentle boil. Take off the fire. 
4. Seasoning: In  a pan fry the thinly sliced onion in some ghee/ oil and when it turns golden brown add it to the gravy. 
Enjoy!


Method for Mutton Curry:
1. Cut meat into medium size pieces and cooked with 1 tomato, 1/2 a sliced onion, 1 tsp ginger garlic paste and  a little salt, 1.5 cups of water in a pressure cooker till done.
2. In a large vessel, heat some oil and then fry1 sliced onion till it turns brown( 7-8 mins on a medium flame), add the cooked meat with all the stock, add the ground masala with the masala water (1/2 Cup), 2 cups thin coconut milk as required to make a gravy of dipping consisitency, bring to a boil.
3.  Add the cut pothrade pieces. Gently simmer covered for 15 minutes. Lastly add the thick coconut milkcheck for salt and sourness add tamarind extract if required, bring to a gentle boil Then take off the fire.
4. Seasoning: In  a pan fry the thinly sliced onion in some ghee/ oil and when it turns golden brown add it to the gravy. 


Method for Prawn Curry:
1. 1. In a large vessel, heat some oil and then fry1 sliced onion till it turns brown( 7-8 mins on a medium flame).
2. Add the ground masala with the masala water (1/2 Cup), 2 or more cups of thin coconut milk to get a good dipping consisitency, salt and bring to a boil. Add the cut pothrade pieces and gently simmer covered for 10-12 minutes.  
3. Add the cleaned prawns and let it cook for 3-4 minutes till they turn a shade pink or white.

4. Lastly add the thick coconut milk, check for salt and sourness add tamarind extract if required, bring to a gentle boil Then take off the fire.
5. Seasoning: In  a pan fry the thinly sliced onion in some ghee/ oil and when it turns golden brown add it to the gravy. 




For A Delicious Pothrade recipe go here.



5 comments:

Vivin Fernandes said...

This by far is one of my favourite curries. looks mouth watering and exactly like its meant to be.

Aarthi said...

This looks absolutely yummy..I should try this soon...Bookmarking this one..

Aarthi
http://www.yummytummyaarthi.com/

CaySera said...

Thanks Vivin :)

SerenaB said...

I love curry and this looks amazing! It is such an amazing power food! I will be saving this recipe to make! Thanks for stopping by so I could find you! What a wonderful blog you have!

Teena Mary said...

Wht a great recipe!! Loved it!