Bunts Non Veg Recipes: Delicious Dishes to Try Today

When it comes to flavorful and wholesome meals, Bunts non-veg recipes stand out as a celebration of rich spices, tender meats, and traditional cooking techniques. Originating from the coastal Karnataka region of India, these recipes beautifully blend local ingredients with aromatic spices, creating dishes that are both hearty and unforgettable.

Whether you’re craving a spicy chicken curry, a delicate fish fry, or a sumptuous mutton preparation, Bunt cuisine offers something for every non-vegetarian palate.

In this post, we’ll explore a variety of Bunts non-veg recipes, walking you through their ingredients, equipment, and step-by-step instructions. These dishes are perfect for family dinners, festive occasions, or anytime you want to impress with authentic coastal flavors.

So roll up your sleeves, and let’s dive into the world of Bunts non-veg cooking!

Why You’ll Love This Recipe

Bunts non-veg recipes are a delightful fusion of spices, fresh seafood, and tender meats that bring the coastal flavors of Karnataka right to your dining table. These dishes are renowned for their vibrant taste profiles, combining heat, tang, and a hint of sweetness that keeps you coming back for more.

You’ll appreciate the balanced use of traditional spices like coriander, red chili, and coconut, which not only enhance flavor but also offer nutritional benefits. Moreover, these recipes are versatile and can be adjusted to suit your spice tolerance or dietary preferences.

Whether you’re a seasoned chef or a home cook, these recipes are approachable and rewarding.

Ingredients

• Chicken Curry: 1 kg chicken (cut into pieces), 2 onions (finely chopped), 2 tomatoes (pureed), 1 cup grated fresh coconut, 3-4 dried red chilies, 1 tsp turmeric powder, 2 tsp coriander powder, 1 tsp red chili powder, 4 garlic cloves, 1-inch ginger piece, 2 green chilies, 1 sprig curry leaves, 3 tbsp oil, salt to taste, 1 cup water
• Fish Fry: 500g fresh fish fillets (pomfret or kingfish), 1 tbsp red chili powder, 1 tsp turmeric powder, 1 tbsp lemon juice, 2 tbsp rice flour, salt to taste, oil for frying
• Mutton Sukka: 1 kg mutton (bone-in pieces), 2 large onions (thinly sliced), 2 tomatoes (chopped), 2 tsp garam masala, 1 tsp black pepper powder, 2 tsp coriander powder, 1 tsp turmeric powder, 1 tbsp ginger-garlic paste, 4 green chilies, 1 sprig curry leaves, 4 tbsp oil, salt to taste

Equipment

• Heavy-bottomed pan or pressure cooker
• Blender or spice grinder
• Mixing bowls
• Frying pan or skillet
• Sharp knife and chopping board
• Measuring spoons and cups
• Wooden spatula or slotted spoon

Instructions

Chicken Curry

1. Prepare the coconut masala: Grind grated coconut, dried red chilies, garlic, ginger, and green chilies into a smooth paste using a little water. Set aside.
2. Sauté aromatics: Heat oil in a heavy-bottomed pan. Add finely chopped onions and sauté until golden brown. Add curry leaves for extra flavor.
3. Cook tomatoes: Add tomato puree and cook until oil separates from the masala.
4. Add spices: Mix in turmeric, coriander, and red chili powders. Stir well for a minute.
5. Add chicken pieces: Toss the chicken in the masala and cook on high heat for 5 minutes.
6. Incorporate coconut paste: Add the prepared coconut paste and salt. Mix thoroughly.
7. Add water and simmer: Pour in a cup of water, cover, and cook on low heat for 20-25 minutes or until chicken is tender. Stir occasionally.
8. Finish and serve: Once cooked, simmer for another 5 minutes uncovered to thicken the gravy. Garnish with fresh coriander and serve hot.

Fish Fry

1. Marinate the fish: Clean fish fillets and pat dry. Mix red chili powder, turmeric, lemon juice, and salt in a bowl and coat the fish evenly. Let it marinate for 20-30 minutes.
2. Coat with rice flour: Lightly dust the marinated fish with rice flour for a crispy texture.
3. Heat oil: In a frying pan, heat oil on medium flame.
4. Fry fish: Carefully place fish pieces in the hot oil. Fry until golden brown and crisp on both sides, about 3-4 minutes per side.
5. Drain and serve: Remove fish and place on paper towels to drain excess oil. Serve immediately with lemon wedges.

Mutton Sukka

1. Pressure cook mutton: In a pressure cooker, add mutton pieces, salt, turmeric, and enough water to cover. Cook for 20-25 minutes or until tender. Drain and set aside.
2. Prepare masala: Heat oil in a pan, add sliced onions and fry until golden and crisp. Remove half for garnish.
3. Add ginger-garlic paste and tomatoes: Sauté until tomatoes become soft and oil starts to separate.
4. Spice it up: Add coriander powder, garam masala, black pepper powder, and chopped green chilies. Cook for 2 minutes.
5. Combine mutton and masala: Add the cooked mutton and curry leaves to the masala. Mix well and cook uncovered on medium heat, stirring occasionally, until dry and the oil separates.
6. Finish and garnish: Sprinkle the fried onions on top. Serve hot with rice or roti.

Tips & Variations

For the chicken curry, using freshly grated coconut will enhance the flavor significantly compared to desiccated coconut.

If you prefer a less spicy dish, reduce the number of dried red chilies and green chilies in the recipes.

For fish fry, experimenting with different types of fish like kingfish, mackerel, or sardines can add variety to your meals.

Mutton sukka can be made more aromatic by adding a small cinnamon stick and a few cloves while pressure cooking.

Try adding a splash of coconut milk to the chicken curry for a creamier texture and subtle sweetness.

Nutrition Facts

Serving Suggestions

Bunts non-veg dishes pair wonderfully with traditional accompaniments like steamed rice, neer dosa, or even fluffy chapatis. For a coastal touch, serve the chicken curry with coconut rice or ghee rice to complement the rich flavors.

Fish fry is best served with a side of tangy tamarind chutney or a fresh salad of cucumbers and onions. Mutton sukka goes hand in hand with parathas or plain basmati rice, along with a cooling cucumber raita.

Don’t forget to explore other delicious recipes on our site such as Instant Pot Rabbit Recipe, Lamb Tenderloin Recipes, and Halibut Dip Recipe for more inspiration in your non-veg cooking journey.

Conclusion

Bunts non-veg recipes offer a vibrant and flavorful culinary experience that brings the essence of coastal Karnataka right to your kitchen. These dishes combine the perfect balance of spices, freshness, and tradition, making every meal a celebration.

Whether you’re cooking for family or hosting guests, these recipes are sure to impress with their bold flavors and comforting textures.

By following the detailed steps and tips outlined above, you can master these recipes with confidence and enjoy authentic Bunts non-veg dishes anytime. Don’t hesitate to experiment with variations and pairings to create your own unique twists on these classics.

Happy cooking!

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