ANGLO-INDIAN DAL MASH

1 cup Tur Dhal or Masur Dhal
2 onions chopped
2 green chillies chopped
1 teaspoon garlic chopped
1 teaspoon ginger chopped
½ teaspoon turmeric powder
¼ teaspoon mustard
A few curry leaves
Salt to taste
1 tablespoon oil

Cook the dal with sufficient water and ½ teaspoon turmeric powder till soft in a pressure cooker. Mash and keep aside. (The dal should be quite thick).
Heat oil in a pan and add the mustard. When it splutters add the chopped onion, green chillies curry leaves, ginger and garlic and fry well till the onions turn golden brown.Add the cooked and mashed dal and mix well. Add a little ghee while serving.

Salt Beef

1 chunk of Beef from the “Round” portion weighing about 3 kgs
1 teaspoon saltpetre or lime salt
8 tablespoons table salt or powdered salt
3 teaspoons sugar
2 tablespoons vinegar

Wash the beef well. Mix the saltpetre / lime salt, table salt, sugar and vinegar together. Rub this mixture on the Meat and prick all over with a fork. Keep in the fridge for 4 or 5 days turning it over and rubbing it well several times a day. On the 6th day boil in a suitable vessel with all the residue and a little water for one hour or pressure cook for 45 minutes on low heat. Cool and store along with the residue and use whenever required.

Fish Curry in Coconut Milk

1 kg good fleshy fish cut into slices
2 big onions chopped finely
1 teaspoon ginger paste
2 teaspoons garlic paste
1 cup thick coconut milk
3 teaspoons chilly powder
1 teaspoon cumin powder
2 teaspoons coriander powder
½ teaspoon turmeric powder
A few Curry Leaves
Salt to taste
3 tablespoons oil (Sunflower or Mustard)

Wash the fish well and fry it lightly to make it firm. Keep aside. Heat the oil in a shallow vessel and fry the curry leaves and onions till golden brown. Add the ginger and garlic paste, chilly powder, cumin powder, coriander powder, turmeric powder and a little water and fry well for some time. Add the Coconut Milk, salt, and a little more water and bring to boil. Add the fish and cook for about 6 to 7 minutes till the fish is firm. Garnish with chopped coriander leaves and slit green chilies Serve with Rice or chapattis.