PRAWN VINDALOO

 

prawn curry 3

Serves 6           Time required: 45 minutes

Ingredients

1 kg fresh Shrimps or Prawns shelled and de-veined

2 medium sized onions chopped

2 teaspoons chillie powder

2 teaspoons cumin powder

½ teaspoon pepper powder

2 teaspoons ginger garlic paste

3 tablespoons vinegar

Salt to taste

2 potatoes boiled, peeled and cut into quarters

3 tablespoons oil

 

Wash and de-vein the prawns well and keep aside.  Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while.  Add the chillie powder, cumin powder, pepper powder, Vinegar and salt and fry for some time till the oil separates from the mixture. Now add the prawns and mix well.  Add a little more water and cook till the gravy is slightly thick and the prawns are cooked. Mix in the boiled potatoes. Simmer for 2 minutes then remove from heat. Serve with steamed rice or any Indian Bread

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COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

COLONIAL ANGLO-INDIAN CUISINE FOOD PROMOTION EVENT AT K 3, J W MARRIOTT HOTEL NEW DELHI AEROCITY – THE MEMSAHIB’S KITCHEN

Collage of Bridget and Chefs

It’s been an awesome and amazing experience being part of the Colonial Anglo-Indian Food Promotion Event #thememsahibskitchen at K3, J W Marriott Hotel New Delhi Aerocity.

Thank you so much J W Marriott Hotel for giving me the privilege of recreating and bringing back to life old forgotten foods and simple dishes of yore that were innovated and invented by the khansamas and cooks in those early days of the Colonial period.

The rustic and robust flavours of dishes that were served by the cooks at the Dak Bungalows and Inspection Bungalows to the British Officers while on their official tours across the country such as the Dak Bungalow Chicken Curry and fry.
The delicious Railway Lamb and Vegetable Curries that were first served on the Great Indian Peninsular Railway also known as The Blue Train that began its three day journey from Bombay’s Victoria Rail Terminus to Calcutta via Allahabad for the first time on 7th March 1870 covering a total distance of almost 4000 miles.

Collage of Non-Veg Dishes
Then the East India Company legacies of lamb chops, Bread and Butter pudding, Roly Poly Jam Pudding and steamed ginger pudding, besides other dishes associated with British colonial cooking such as Kedegeree (the anglicised version of kichidi, a rice dish cooked with pulses then mixed with quartered hard boiled eggs), Rissoles, Potato Chops and Pantras, Cutlets and Croquettes.

Collage of Vegetrian dishesThe Portuguese legacies of Vindaloo and Tangy Curries and Sweets, the Dutch Fish and lamb Mince Friccadels and not forgetting the other old dishes such as Grandma’s Country Captain Chicken, lamb Mince Ball (Kofta) Curry, Saffron Coconut Rice, Anglo-Indian Tomato Pilaf, etc.
Thank you  J W Marriot Hotel New Delhi Aerocity, Executive Chef Vikram Bhatt, Executive Sous Chef Ishika, Mr Rohit Sharma and Mr Nikhil Nair for this wonderful opportunity.
My special thanks to the wonderful team of Chef Kamal Sen, Hardik Narang, Akanksha Dean, Hitesh and others who were so eager to learn this new cuisine and recreate these old dishes for the festival. God bless you all.
#memsahibskitchen #K3 #JWMarriotHotelNewDelhiAerocity

Kamal SenHardik NarangAkanksha Dean, Hitesh

 

Cooking Lesson in Anglo-Indian Dishes with Amita

A 2 day Cooking Class of popular Anglo-Indian Dishes with Amita from Pune. I really enjoyed teaching her to prepare these old dishes. Thank you Amita it was a real pleasure meeting you and teaching you. God bless

TUESDAY 9TH AUGUST 2016
1. PEPPER CHICKEN ROAST
2. CHICKEN VINDALOO
3. COLONIAL SLOW COOKED CHICKEN ROAST IN A RED WINE MARINADE
4. CHICKEN GIZZARDS AND LIVER FRY
5. MUTTON MINCE BALL CURRY (KOFTA CURRY)
6. SHEPHERD’S PIE
7. ANGLO-INDIAN SHRIMP / PRAWN CURRY
8. SAFFRON COCONUT RICE / YELLOW RICE
———————————————————————

WEDNESDAY 10TH AUGUST 2016
1. ANGLO-INDIAN MUTTON CHOPS
2. BEEF PEPPER STEAKS
3. PORK CHILLIE FRY OR DEVIL FRY
4. FISH MOLEY (Fish Stew)
5. FISH AND BOILED EGG KEDGEREE
6. DEVILLED EGGS
7. STEAMED ROLY POLY PUDDING
8. STEAMED GINGER PUDDIN

COOKING CLASSES IN BANGALORE – LEARN HOW TO COOK SIMPLE ANGLO-INDIAN DISHES / INDIAN DISHES – A ONE OF A KIND COOKING LESSON / WORKSHOP IN BANGALORE conducted by Bridget White-Kumar

Bridget 3

COOKING CLASSES IN BANGALORE – LEARN HOW TO COOK SIMPLE ANGLO-INDIAN DISHES / INDIAN DISHES – A ONE OF A KIND COOKING LESSON  / WORKSHOP IN BANGALORE conducted by Bridget White-Kumar

 BRIDGET WHITE-KUMAR (Independent Food Consultant and Author of 7 recipe books on Anglo-Indian Cuisine) conducts Cooking Classes  / Workshops on ANGLO-INDIAN DISHES  and SIMPLE INDIAN DISHES in Bangalore.         

The Cooking Classes are conducted at Raheja Residency in Koramangala 3rd Block in a state-of-the-art kitchen on a ONE-ON-ONE BASIS as well as in SMALL GROUPS.

 ABOUT THE COOKING CLASSES / WORKSHOPS

  • It will be an interactive and hands on workshop where the participants would actually do the cutting, chopping and preparation / cooking of the dishes, thereby learning the whole process of cooking a simple Indian Meal.
  • 4 Dishes will be taught per lesson which would comprise of a Rice Dish, A Curry Dish either Vegetarian or Non-Vegetarian as per Participants choice, A stirfry side dish or Foogath and a Dessert.
  • Participants will learn about the History and Evolution of Anglo-Indian Cuisine and how the various dishes got their names.
  • Participants will learn how to plate and serve the dishes prepared at the workshop and will enjoy the same for their lunch.
  • Each participant will get to take home the Recipes of the dishes prepared at the workshop.
  • A Copy of Bridget’s new Recipe Book “SIMPLE EGG DELICACIES’ would be gifted to each participant.

 CHARGES:

Rs.2000.00 per participant for learning 4 Dishes. (This includes the ingredients required for the lesson)

VENUE:

Raheja Residency, Koramangala 3rd Block, Bangalore
Phone : 9845571254

 LIST OF DISHES THAT WILL BE TAUGHT AT THE COOKING WORKSHOP

A List of Suggested Dishes is given below. Participants could choose any 4 dishes from the list below or any other dish of their choice

RICE DISHES  (Choose any one)

  1. Anglo-Indian Yellow Coconut Rice
  2. Tomato Palau
  3. Chicken Palau
  4. Vegetable Palau

 2. CURRIES (Choose any one)

  1. Chicken Vindaloo or Curry,
  2. Mutton Curry / Anglo-Indian Meat Ball Curry
  3. Fish Curry
  4. Mixed Vegetable Curry

 3. SIDE DISHES / FOOGATHS ((Choose any one)

  1. Cabbage Foogath
  2. Butter fried Cauliflower
  3. Pepper Okra
  4. Mixed Vegetable Foogath or Sir Fry

4. DESSERTS / SWEET DISHES (Choose any one)

  1. Vermcelli Pudding
  2. Plantain Dumpling Fritters
  3. Soogi Pudding
  4. Coconut Sweet

A SEPARATE CLASS ON MAKING AN ANGLO-INDIAN ROAST PLATTER IS ALSO CONDUCTED

 A Colonial Anglo-Indian Dinner Platter of

 Pepper Chicken Roast or Beef Roast with Mashed Potatoes, Steamed Veggies and Grilled Tomatoes

 Devilled Eggs or Pepper Sausage Bites

 Bread Pudding / Caramel Pudding etc

 Bridget 4To Register for this’ one of a kind cooking workshop’ please contact Bridget Kumar 9845571254

https://www.facebook.com/COOKING.CLASSES.BANGALORE/