YELLOW COCONUT RICE, MEAT BALL CURRY AND DEVIL CHUTNEY

  1. Ball Curry class 1SAFFRON YELLOW COCONUT RICE

(A popular Anglo-Indian Rice Dish that is an all time favourite and has remained unchanged for more than a century. A lightly spiced Rice dish cooked in Coconut milk, whole spices and saffron and forms the fragrant yet light base of any Anglo-Indian Meal. Typically eaten with Mince Ball Curry and Devil Chutney)

Ingredients

1 pack of coconut milk diluted with water to get 4 cups of milk or 1 fresh coconut grated and milk extracted to get 4 cups of diluted milk

2 cups of Raw Rice or Basmati Rice

A few strands of saffron or ½ teaspoon turmeric powder

Salt to taste

4 tablespoons butter or ghee

3 cloves, 3 cardamoms, 3 small sticks of cinnamon

Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. Add the washed rice, salt, turmeric and 4 cups of coconut milk and cook till the rice is done.

Coconut Rice is best served with Ball Curry or Chicken curry and Devil Chutney.

Bridget White, an expert in Anglo Indian cuisine. Express photo by JITHENDRA M.

  1. ANGLO-INDIAN MEAT BALL CURRY OR BAD WORD CURRY 

(Tender lamb / mutton Balls or Koftas are simmered in a lightly spiced Coconut based Gravy and served with yellow Coconut Rice and Devil Chutney. This curry is also known colloquially as “Bad Word Curry”. As the word ‘Ball’ was considered as a Slang word in the olden days, hence the name ‘Bad Word Curry’)

Ingredients for the Curry

3 large onions chopped

1 sprig curry leaves

3 teaspoons chilli powder

1 teaspoon coriander powder

3 teaspoons ginger garlic paste

3 big tomatoes pureed or chopped finely

½ cup ground coconut paste

1 teaspoon spice powder or garam masala

Salt to taste

3 tablespoons oil

1 teaspoon coriander leaves chopped finely for garnishing

½ teaspoon turmeric powder

Ingredients for the Mince Balls (Koftas)

½ kg minced meat beef or mutton (fine mince)

½ teaspoon spice powder or garam masala powder

3 green chilies chopped

A small bunch of coriander leaves chopped finely

Salt to taste

½ teaspoon turmeric powder

Heat oil in a large pan and fry the onions till golden brown.

Add the ginger garlic paste and the curry leaves and fry for some time. Now add the chili powder, coriander powder, spice powder or garam masala powder, turmeric powder and coconut, and fry for a few minutes till the oil separates from the mixture.

Now add the tomato puree and salt and simmer for some time. Add sufficient water and bring to boil.

Meanwhile mix the spice powder, salt, chopped green chilies, turmeric powder and coriander leaves with the mince and form into small balls.

When the curry is boiling slowly, drop in the mince balls carefully one by one.

Simmer on slow heat for 20 minutes till the balls are cooked and the gravy is not too thick.

Serve hot with Coconut Rice and Devil Chutney.

Ball Curry 2

  1. DEVIL CHUTNEY (HELL’S FLAME CHUTNEY)

(Devil Chutney is a fiery red chutney or sauce. Its bright red colour often misleads people to think that is a very pungent and spicy dish. It is actually a sweet and sour sauce and only slightly pungent. The vinegar and sugar react with the onion and red chillie to produce the bright red colour. Devil Chutney is also known as ‘Hell fire or Hell’s flame chutney or Fiery Mother-in-law’s Tongue Chutney” due to its vivid colour. Always served with Coconut Rice and Ball Curry)

Ingredients

2 medium size onions chopped roughly

1 teaspoon red chilli powder

1 tablespoon raisins (optional)

2 teaspoons sugar

A pinch of salt

2 tablespoons vinegar

Grind all the above ingredients together till smooth. If chutney is too thick, add a little more vinegar.

devil chutney 2

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RAILWAY LAMB / MUTTON CURRY

Railway Mutton Curry 2

RAILWAY LAMB / MUTTON CURRY

As its very name suggests, this very popular and tasty dish was prepared and served in Railway Refreshment Rooms and only in First Class Cabins on long distance trains, with Bread or Dinner Rolls. The curry was not too spicy keeping in mind the delicate palates of the British. It was prepared with tender pieces of lamb or mutton, potatoes and other Indian condiments along with the addition of either vinegar, tamarind juice. The dish was left to simmer on low heat for more than an hour, so as to absorb all the flavours making it truly a dish fit for a connoisseur! It was also popular with the Anglo-Indian Railway staff who had to be on duty for long periods at a stretch. The vinegar or Tamarind juice used in its preparation ensured that the curry would last for quite a few days and was an ideal accompaniment with rice as well.

RECIPE FOR RAILWAY MUTTON CURRY

Serves 6

1kg mutton or lamb cut into medium size pieces

2 potatoes boiled, peeled and quartered

2 big onions sliced

6 to 8 peppercorns

2 pieces of cinnamon bark about 1 inch each

2 or 3 cloves

2 cardamoms

4 dry red chilies broken into bits

1 teaspoon chillie powder

1teaspoon ginger and garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice (extracted from a marble size ball of tamarind and water )

Mix the meat with the ginger garlic paste, salt and the chillie powder.

Heat oil in a pan and fry the onions, red chillies and spices till golden brown.

Add the meat and mix well.  Fry for a few minutes.

Add sufficient water and cook on medium heat till the meat is tender

Now add the vinegar / Tamarind juice and potatoes and mix well.

Keep frying till the gravy is thick and dark brown.

Serve with Bread or Dinner rolls, mash potatoes or steamed vegetables

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 PORK POT ROAST

Pork Pot Roast.jpg

 

SIMPLE ANGLO-INDIAN PORK POT ROAST

Serves 6

Ingredients

1 chunk of Pork from the Belly portion weighing around 2 kgs with fat and lard

3 potatoes peeled

3 whole red chillies

1 teaspoon pepper corns

3 cloves

3 cardamoms,

1 Bay leaf

Salt to taste

Wash the pork and rub well with the salt and a pinch of pepper.

Place in a pressure cooker together with the red chillies, peppercorns, spices, bay leaf and a little water and pressure -cook for 15 minutes. Open the pressure cooker and add the whole potatoes. Simmer on low heat turning the meat around till nicely browned on all sides.

Alternately, the meat can be roasted with all the above ingredients in an  oven (at 350 Degrees C or 150 Degrees F) for 2 hours or till the meat is soft and turns a nice golden brown.

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