Jhovaan - (Meal in Konkani): Railway mutton and vindaloo

Jhovaan - (Meal in Konkani): Railway mutton and vindaloo

COCONUT RICE, MEAT BALL CURRY & DEVIL CHUTNEY

Here’s a typical Anglo-Indian Lunch menu.. Yes you guessed right. Its Coconut Rice, Meat Ball Curry (Bad word Curry) and Devil Chutney 

  COCONUT RICE 

Serves 6 

 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 

 ½ teaspoon tumeric powder or a few strands of saffron 

 Salt to taste 

 4 tablespoons butter or ghee 

 3 cloves, 3 cardamoms, 3 pieces of cinnamon 

 Heat ghee in a large vessel or Rice cooker and fry the spices for a few minutes. 

 Add the washed rice, salt, tumeric and 4 cups of coconut milk and cook till the rice is done. 

  MEAT BALL CURRY 

Serves 6 

 Ingredients; 

For the Curry 3 large onions chopped 

 1 sprig curry leaves

 3 teaspoons chilly powder 

 1 ½ teaspoons coriander powder 

 3 teaspoons ginger garlic paste 

 3 big tomatoes pureed 

 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 tumeric powder 

 Ingredients for the Mince Balls (Kofta) 

 ½ kg minced meat beef or mutton (fine mince)

 ½ teaspoon spice powder 

 3 green chilies chopped 

 A small bunch of coriander leaves chopped finely 

 Salt to taste 

 ½ teaspoon tumeric 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 chilly powder, coriander powder, spice powder or garam masala powder, tumeric powder and coconut and fry for a few minutes till the oil separates from the masala. 

Now add the tomato juice and salt and simmer for some time. 

 Add sufficient water and bring to boil. 

Meanwhile mix the spice powder, salt, chopped green chilies, tumeric 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. 

  DEVIL CHUTNEY (HELL’S FLAME CHUTNEY) 

Devil Chutney is a fiery red chutney . Its bright red colour often leads people to think that is very pungent and spicy, when actually it is sweetish and only slightly pungent The vinegar and sugar react with the onion and red chilly to produce the bright red colour. It is also known as HELL FIRE OR HELL’S FLAME CHUTNEY due to its vivid colour. 

 2 medium size onions chopped roughly 

 2 red chillies

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.

 Serve with Coconut Rice 

  These recipes are featured in my Recipe Book THE BEST OF ANGLO-INDIAN CUISINE - A LEGACY.