ANGLO-INDIAN CUISINE - CULINARY TRAINING PROGRAMME AT SALVADORE





I'm conducting an ongoing Culinary Training Programme in Anglo-Indian Cuisine at the shortly to be opened 'Salvadore' (Donatus Victoria Estates and Hotels) Bangalore. Located on the 5th Floor of Bangalore Central, Commissariat Road, Near Mayo Hall Bangalore which was once the location of their erstwhile iconic Victoria Hotel. The Donatus Victoria family are once again coming out with an exclusive old world Wine and Dine Restaurant on the lines of the old Victoria showing the same old world charm and Colonial Anglo-Indian Food. I'm proud to be associated with them. Stay tuned for more updates

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