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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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