Top 5 Mangalorean must eat Sea Food (part 2)

The most consumed seafood worldwide are Shrimps and Prawns. Although shrimp and prawns belong to different suborders of Decapoda, they are very similar in appearance and the terms are often used interchangeably in commercial farming and wild fisheries. A distinction is drawn in recent aquaculture literature, which increasingly uses the term "prawn" only for the freshwater forms of palaemonids and "shrimp" for the marine penaeids.

As with other seafood, shrimp is high in calcium, iodine and protein but low in food energy. A shrimp-based meal is also a significant source of cholesterol. Shrimp consumption, however, is considered healthy for the circulatory system because the lack of significant levels of saturated fat in shrimp means that the high cholesterol content in shrimp actually improves the ratio of LDL to HDL cholesterol and lowers triglycerides.

Shrimp are high in levels of omega-3s (generally beneficial) and low in levels of mercury (generally toxic)

Preparing shrimp for consumption usually involves removing the head, shell, tail, and "sand vein".

To shell a shrimp, the tail is held while gently removing the shell around the body. The tail can be detached completely at this point, or left attached for presentation purposes.

Shrimp and prawns are versatile ingredients. Common methods of preparation include baking, boiling, frying, grilling and barbequing . They are as delicate as eggs with regard to cooking time. When they are overcooked, they have a tough and rubbery texture.

Prawns Gasi

In the event that you have ever been to a fish market in India you would know prawns are viewed as a prized item. Regardless I recall on how the peeled prawns were kept in pleasant little circles and the fisherwoman would cite some extreme amount to begin with. At that point comes the bargaining part – any individual who has lived in India realizes that haggling is a necessary piece of any market. Following 5-10 minutes of wrangling and trusting that we are paying a sensible price we would get back home with our prized ownership. Mum would clean and devein the prawns while I sat tight rather fretfully for the prawns to be cooked into this astounding Prawn curry went with steaming hot rice.

Karnataka food contains numerous veggie lover and non-vegan dishes that are brimming with flavor and taste. It is one of the most established surviving cooking styles and its starting points can be followed back to the Iron Age.

The assortments in Karnataka cooking have impacted the neighboring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cooking likewise reflects impacts from these four neighboring states on its sustenance propensities.

Being a beach front state, coconut is grown in plenitude. Obviously coconut in its different structures like oil, drain, new and dried coconut is put to magnificent use in its cooking.

Prawns Gassi Formula originates from the manglore district and a standout amongst the most well known dish. The vast majority of the beach front eateries and other restaurants in and around mangalore have prawns gassi on their menu alongside appams, dosas or rice.

Prawns Sukka

Prawn Sukka (Yetti sukka in Tulu) is a scrumptious fish dish from the waterfront city Mangalore.

Prawn Sukka is cooked in different ways across the country. Every region or state has its one way of making this prawn recipe. Prawns Sukka" is a mainstream, coastal fish delicacy from Mangalore. It is otherwise called Yetti Ajadina in Tulu. Its a flat out most loved of the general population of south canara and is normally presented with the plain boiled rice or neer dosa.

Prawn sukka is made in the Mangalorean style with lots of ground coconut and curry leaves. The best part about this prawn formula is that it is cooked with raw prawns. If you deep fry prawns, it looses it tenderness.

Prawns Gheeroast

Prawn ghee roast is an exceptionally common Mangalorean dish. The original dish utilizes chicken rather than prawns. In any case, in the end, the prawn ghee cook formula turned out to be more prevalent than the genuine formula utilizing chicken. This Indian prawn curry has an exceptionally unmistakable taste. Prawn ghee roast is additionally simple to plan formula. To get ready prawn ghee roast, you would need to utilize huge sized prawns or you can do with medium measured prawns also . The key element for this Mangalorean dish is ghee which gives a rich taste and flavor to the dish.

Prawns Deep Fry

These deep fried prawns are highly addictive. Crispy, sweet, salty - an easy snack or nibble. Serve with sweet chilli sauce or mayonnaise  for dipping, if desired, though as-is with the lemon is delicious.

This is an exceptionally acclaimed formula which i order frequently when i feast in any restuarant. It is fiery, crispy  and hot.

Seared Prawns is a straightforward yet exceptionally delicious dish made with prawns marinated in an extremely basic battered paste and pan fried until brilliant in shading.

These pan fried prawns are exceptionally addictive. Fresh, sweet, salty - a simple nibble or snack. Devour it with sweet chilli sauce or mayonnaise for plunging,  though as-is with the lemon is delicious.

Prawns Hinga Udda

Shrimps/Prawns are called as Sungat in Konkani. Hinga uda/udak means asafoetida water.

Sungta hinga uda is a traditional konkani preparation. Sungta or sungat means Prawns and hinga or hing means Asafoetida and uda means water.This is strongly flavored with Asafoetida which is mind blowing. It is best served with boiled rice. A piece of fried fish to accompany the dish completes the meal. In Mangalorean homes it is still served on plantain leaves on few  special occasions like Diwali which is very authentic.

Sungta hinga uda is a customary konkani preparation. sungat implies Prawns and hing implies Asafoetida and uda implies water. This is firmly enhanced with Asafoetida which is mind blowing. It is best presented with boiled rice. A  piece of fried fish to go with the dish finishes the meal. In Mangalorean homes it is still served on plantain leaves on couple of uncommon events like Diwali which is extremely bona fide.

Hinga Udda should not be too thin in consistency. I eat with chapathi, bread and rice. This curry needs to be spicy and tastes even better next day when cooked at home”.

This dish has a very strong taste of asafoetida and coconut oil which is not savoured by all. but bet you, you’ll linger for this once you have tasted it.

Prawns Pickle

prawn pickle is one of Mangalore's most loved Achar! It is a flawless backup to your straightforward dinners. Individuals who ordinarily don't care for fish will appreciate this pickle as there is definitely no fishy odour to it and the prawns are small and extremely agreeable to crunch on.

This pickle, as all pickles do, runs truly well with coconut drain based flavours as the sweetness in the coconut drain is impeccably adjusted by the zest in the pickle. I attempted this combo just a day back when I had prawns humman( a Konkani dish) and I was truly licking my fingers after I had completed the feast. Try not to trust me! Attempt it!

BARPE!!

PS: One of Mangalores finest Hinga Udda is prepared in the kitchen of Hotel Maharaja. 

Prawns Gheeroast and Sukka are available in every other fish joints and non veg restaurants. So does Prawns Deep Fry. 

Some of the restaurants where you can savour these delicacies are

Machli & Bappammas - Behind Ocean Pearl, Navbharat Circle

Hotel Giri Manja's - behind Kalikamba Temple, near Car-Street

Hindu Military Hotel - Near Chitra Talkies, Carstreet

Tandoor - Bunts Hostel

Kori Rotti - PVS