Cuisine For The Adventurous

I have had a couple of requests for recipes from foods I mentioned when our book club read The Shack. I did look those items up and found a couple of recipes, but I never have actually made them. Still the South Indian dish of kori bananje sounds like it could be good. It was only through digging through a MANGALOREAN CUISINE website that I found it. The Kori Bananje is just a variation of another dish substituting chicken for fish in a spicy chili sauce. But here is a snippet of the article where I found it:

The district is the local mouthwatering delicious cuisine. Kori roti (chicken curry and rice roti), varieties of fish food, local special eatables will definitely take you to the different world. Idly sambar, masal dosa, mangalore vada, golibaje, pathrode, etc. are some of the dishes, which are unique here.

People here use more of rice, coconut, coconut oil as they are plenty here. Even the use of boiled rice is more among the rural people. Boiled rice ganji and chutney or pickles is famous morning food among most of the people here, which they say would keep them active all the day. Even different festivals marked with preparation of different kind of food items. To enjoy the real taste of food of this region you have to visit here once.

Bangude pulimunchi, silver-grey mackerels straight from the seas lapping the Mangalore coast and cooked in a fiery tamarind-red chilli sauce without the ubiquitous coconut, its chicken equivalent “Kori bananje”, crawly-fresh crab masala, Marwai Aajadina (shell fish dry curry) and the steamed rice delicacies all - Aritha pundi (dumplings), Neer Dosa (lacy pancakes), Appam and Kori Rotti (dry rice flakes dipped in gravy before serving) A cuisine of flavoursome chicken and prawn curries made with fresh coconut milk and fiery masalas, and a vegetarian repertoire that ranges from red cucumber to raw jackfruit and white pumpkin to green banana and taste of its own Pork Bafat.

Puli Munchi (Meet Mirsang)
Ingredients

1. Salt ½ cup.
2. Long red chillies around 100.
3.Cumin seeds - 5 tsp.
4. Turmeric Powder - 1 tsp.
5.Vinegar to grind.

Method: Grind all the ingredients with enough Vinegar without adding water.
*Bottle the ground paste.
*Can be used for frying fish, meat or vegetables.
*Can also be added to fish curry.

I’ve also listed another Kori recipe as the name was similar but used a few different spices, mainly ones we Westerners consider sweet, and was more like a stew that a rub, which is what the above seemed like.

Kori Sukka
Ingredients
1 kg Chicken (cut into medium pieces)
4 cloves
3 sticks of cinnamon
3 tsp ghee
1 onion (thinly sliced)
3 tomatoes
2 potatoes
Salt to taste

Masala for grinding:
4 Onions
6 Red Chilies
2 tsp coriander seeds
2 tsp jeera
1 tsp turmeric powder
3 tsp Coriander Leaves (chopped)
3 cloves garlic
1 inch ginger
6 pepper corns
Small lemon sized tamarind
Method
Boil the Chicken and potatoes, with cloves, Cinnamon, Salt and keep aside.
Take ghee in a pan and fry one onion till golden brown, then add tomatoes fry and then add the masala and fry thoroughly for about 15 minutes. Add the cooked chicken along with stock and if required also add water and bring it to boil. Garnish with coriander leaves.