Tag Archives: Bridget White Anglo-Indian Recipes

FISH CUTLETS

FISH CUTLETS

fish cutlets 2

 

Ingredients

3 boiled potatoes mash well

1 cup of boiled fish without bones

2 onions minced well

2 green chilies minced

1-teaspoon pepper powder

1 teaspoon mint powder or chopped fresh mint

1 egg beaten well

3 tablespoons breadcrumbs

3 tablespoons oil

Salt to taste

Mix the fish together with the potatoes, onions, green chilies, pepper powder, salt and mint. Form into cutlets. Heat oil in a pan. When hot dip each cutlet into the beaten egg, roll into the breadcrumbs and shallow fry on low heat on both sides till brown. Serve with chips or fried potatoes.

fish cutlets 2

MACKEREL FISH CURRY

Fish curry Mackeral 1.jpg2

Mackerel Fish Curry
Ingredients
6 medium size mackerels cleaned and cut down the stomach
2 big onions chopped finely
2 teaspoons ginger garlic paste
1 cup thick coconut milk
3 teaspoons chillie powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
Salt to taste
3 tablespoons oil
Keep the mackerels whole or cut them in half. Clean the mackerels well and fry each one lightly with a pinch of turmeric to make it firm. Keep aside.
Heat the oil in a shallow vessel and fry the  onions till golden brown. Add the ginger and garlic paste, chillie powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time.  Add the Coconut Milk, salt, and a little more water and bring to boil. Add the mackerels and cook for about 6 to 7 minutes.
Garnish with chopped coriander leaves and slit green chilies
Serve with Rice or chapattis.

HURRY-BURRY MEAT FRY

Dumphukt Mutton

HURRY-BURRY MEAT FRY

As its very name implies, this meat dish could be made in a no time at all!!

Serves 6     Preparation Time 45 minutes

Ingredients

½ kg meat either Lamb, Mutton or Beef Undercut

6 peppercorns

2 big onions sliced

2 pieces cinnamon about one inch each

3 cloves

8 to 10 curry leaves

2 tomatoes chopped fine

4 red chilies broken into bits

1teaspoon chillie powder

½ teaspoon turmeric powder

1 teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar

1 tablespoon butter or ghee

2 potatoes boiled, peeled and cut into quarters

Mix the meat with all the above ingredients (except the potatoes) and leave aside for one hour.

Heat oil in a pan and add the marinated meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is tender and all the gravy dries up.

Mix in the boiled potatoes, then remove from heat.

Garnish with chopped coriander leaves.

Serve as a side dish with Rice and Dhal or bread

Dumphukt Mutton

BEEF PEPPER STEAK

Beef Pepper Steak 7

BEEF PEPPER STEAKS

Ingredients

1 kg Beef Undercut cut into steaks

1 teaspoon turmeric powder

3 or 4 teaspoons fresh ground black pepper powder

3 tablespoons oil

2 big onions sliced finely

2 big tomatoes chopped

Salt to taste

Marinate the steaks with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for about 4 hours before cooking)

Pressure cook for just 5 minutes or cook in a pan for about 15 minutes.

Add the onions and tomatoes and continue frying on low heat till the tomatoes turn pulpy and the steaks are a nice dark colour.

Serve hot with boiled vegetables and bread.

Beef Pepper Steak 7

BEEF PEPPER STEAK

Beef Steak 2

BEEF PEPPER STEAK

Serves 6

Ingredients

1 kg Beef Undercut cut into steaks

1 teaspoon turmeric powder

3 teaspoons fresh pepper powder

3 tablespoons oil

2 big onions sliced finely

2 big tomatoes chopped

2 teaspoon chopped garlic

3 green chillies sliced lengthwise

3 Potatoes peeled and quartered

Salt to taste

Wash the steaks well and marinate it with the pepper powder, salt and turmeric powder in a flat plate. Pour the oil on top and keep it over night in the refrigerator (or for at least 4 hours before cooking), Pressure cook for just 5 minutes or cook in a pan for about 15 minutes. Add the onions, chopped garlic, green chillies and tomatoes and continue frying  on low heat till the tomatoes turn pulpy and the steaks and the potatoes are a nice brown colour. Serve hot either with bread or rice.

 

ANGLO-INDIAN CHICKEN VINDALOO

 

CHICKEN VINDALOO

Serves 6 Preparation Time 45 minutes

Ingredients:

1 kg chicken jointed and cut into medium pieces

3 big tomatoes pureed (optional)

2 big onions chopped

3 medium potatoes pealed and cut into quarters

3 tablespoons oil

Salt to taste

1 teaspoon powdered mustard

3 teaspoons chillie powder

2 teaspoons cumin powder

1 teaspoon pepper powder

2 teaspoons garlic paste

½ cup vinegar

½ teaspoon turmeric powder

Wash the Chicken and keep aside. Heat oil in a vessel or pressure cooker and fry the onions till golden brown.  Add the garlic paste and fry well. Add the chillie powder, turmeric powder, cumin powder, mustard powder, pepper powder and a little water and fry well till the oil separates from the mixture. Add the tomato puree and salt and fry for some more time. Now add the chicken, potatoes and vinegar and mix well.  Add more water depending on how much gravy is required and cook till done. (If cooking in a pressure cooker, turn off the heat after 2 or 3 whistles).

BEEF MINCE FRY WITH GREEN PEAS 

Beef Mince and peas 1

BEEF MINCE FRY WITH GREEN PEAS 

This is a  quick and easy dish to cook when one has a packet of mince handy in the fridge but not too keen on making a Ball Curry. This simple and tasty dish could be eaten with Rice or Chapattis. Any meat mince such as beef, mutton, lamb or even chicken mince could be used. Green Peas, chopped cabbage, carrot, cauliflower, fenugreek / methi / venthium greens etc could be added to give the dish a twist.

Serves 6   Time required: 45 minutes

Ingredients

½ kg Beef Mince / Ground Beef

2 big onions chopped

½ teaspoon turmeric powder

1 teaspoon chopped garlic

1 teaspoon chopped ginger

2 green chilies chopped finely

2 tablespoons chopped coriander leaves

2 tablespoons oil

Salt to taste

½ teaspoon chillie powder

1/2 cup fresh green peas or frozen peas

Heat oil in a pan and fry the onions till golden brown. Add the chopped ginger, garlic, green chilies and sauté for 3 minutes.  Add the minced meat, turmeric powder, chillie powder and salt and mix well. Add the chopped coriander leaves and green peas and cook on low heat for about 15 to 20 minutes, till the mince is cooked and all the water evaporates. Simmer on low heat till the mince is dry and gives out a nice aroma.

Serve hot with bread or chapattis as a side dish with Rice and Pepper water

ANGLO-INDIAN MASALA CHOPS / BEEF OR VEAL MASALA CHOPS

Beef Masala Chops Collage.jpg

ANGLO-INDIAN MASALA CHOPS / BEEF OR VEAL MASALA CHOPS

Serves 6     Time required: approx 1 hour

Ingredients

1 kg good beef or veal cut into chops with a little fat (Flatten them)

3 or 4 potatoes, (boiled, peeled and cut in half lengthwise)

4 big onions sliced

2 green chilies slit lengthwise

2 teaspoons mild chillie powder

2 teaspoons cumin powder

2 tablespoons vinegar

1 teaspoon ginger garlic paste

Salt to taste

3 tablespoons oil

Marinate the chops with all the above ingredients (except the onions and potatoes) and keep aside for 2 hours.

Heat the oil in a suitable pan and add the marinated chops and mix well. Cook the chops with sufficient water till tender letting some soup remain. Mix in the sliced onions. Keep cooking on low heat till the soup dries up and the meat is a nice brown colour.

Just before turning off the heat add the boiled potatoes and mix once so that the mixture covers the potatoes.

Garnish with browned onions

Serve hot with bread, rice or chapattis

STUFFED SERPENT GOURD CURRY

STUFFED SERPENT GOURD OR SNAKE GOURD CURRY
This is a typical Anglo-Indian dish, where ground seasoned beef or lamb / mutton is stuffed in hallowed out segements of serpent gourd, then simmered in a slightly spiced gravy sauce. It goes well with either white steamed rice or ant flavoured rice. Tastes yummy
1 kg beef or mutton mince
1 medium sized snake gourd ( scrape it slightly)
3 medium sized onions chopped
3 large tomatoes pureed
½ cup coconut paste
A small bunch of coriander leaves chopped
2 teaspoons ginger garlic paste
3 teaspoons chilly powder
1 teaspoon spice powder
2 teaspoons coriander powder
½ teaspoon tumeric powder
Salt to taste
2 green chilies chopped
3 tablespoons oil.

Wash the snake gourd, remove the inside and cut into 2 inch pieces. Marinate the mince with a teaspoon of chilly powder, tumeric powder, a little salt and some chopped coriander leaves. In a pan heat the oil and fry the chopped onions till golden brown. Add the ginger garlic paste and sauté for some time. Add the chilly powder, coriander powder, spice powder, green chilies, coconut and salt and fry for a few minutes .Add the tomato puree and fry till the oil separates from the masala. Now add 2 cups of water and bring to boil. Meanwhile stuff the snake gourd rings with the marinated mince. Pack each ring tightly so that the mince does not fall out. Slowly drop the stuffed snake gourd pieces into the boiling curry and cook on low heat till the gravy is sufficiently thick and the mince is cooked. Garnish with chopped coriander leaves. Serve hot with coconut rice or plain rice.