ANGLO-INDIAN RECIPE BOOKS by Bridget White

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

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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

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Friday, January 29, 2021

TROTTERS IN A TANGY GRAVY ((Trotters cooked in a tamarind base)

 


Trotters in a Tangy Gravy  (Trotters cooked in a tamarind base)

Serves 6   

Preparation and cooking time 45 minutes

Ingredients

8 Trotters each chopped into halves (lamb or goat preferably the front ones)

2 big onions sliced                            

1 teaspoon coriander powder 

1/2 teaspoon turmeric powder  

1 teaspoon cumin powder         

4 green chillies slit lengthwise             

2 teaspoons chillie powder

1 teaspoon chopped ginger

1 teaspoon chopped garlic

Salt to taste         

2 tablespoons oil                                

½ cup thick tamarind juice

Heat oil in a pressure cooker and sauté the onions lightly.  

Add the trotters and all the other ingredients  (except the tamarind Juice) and mix well.  

Fry for a few minutes. 

Add sufficient water (the water should cover the trotters) and pressure cook on medium heat for about 15 minutes. 

Switch off the heat and let the pressure settle.

Open the pressure cooker and add the thick tamarind juice and mix well. 

Continue cooking on low heat till the gravy is thick and dark brown. 

Serve with Steamed rice, Chapattis, Hoppers or Dosas.




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