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ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

NO COPYING ALLOWED FROM THIS SITE

All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Right punishable by Law

Sunday, September 17, 2017

PORK DEVIL FRY



PORK DEVIL FRY 

Serves 6      
Ingredients
1 kg Pork (less fat) cut into medium size pieces
3 tablespoons vinegar
2 tablespoon sWorcester sauce or Soya Sauce
3 tablespoons Tomato sauce
3 tablespoons oil
3 large onions sliced
2 tablespoons chopped garlic
2 tablespoons chopped ginger
8 to 10 Curry Leaves
1 tablespoon sugar
1 teaspoon fenugreek seeds powdered (Methi Seeds)
1 teaspoon mustard powder or paste
2 pieces cinnamon
3 cloves
3 teaspoons chillie powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoons oil
Parboil the pork till tender then mix the boiled pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour.
Heat oil in a pan and sauté the onions, curry leaves, chopped ginger, chopped garlic, cinnamon and cloves till light brown.
Add the marinated pork, chillie powder, turmeric powder, fenugreek powder, mustard and mix well.
Add the remaining soup and cook for about 15 to 20 minutes till the pork is cooked well and  the gravy is thick.

Serve with bread or dinner rolls or as a side dish 

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