ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST


1. ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy-to-follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from Roasts, Cutlets, Croquettes, Pasties, etc, to mouth watering Curries, Side Dishes, Spicy Fries, Foogaths, Biryani and Pilafs, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The sumptuous Anglo-Indian dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry, Pepper Water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were very popular in the olden days will take one on an exotic nostalgic journey to Culinary Paradise. 
ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a revised version in a new format of Bridget White’s two earlier books “The Best of Anglo-Indian Cuisine - A Legacy” and “Flavours of the Past”. Lots of new recipes of popular Anglo-Indian dishes have been added in this edition.

Price per book: India : Rs 200.00, Australia: A$15.00, UAE: Rs 400.00, Canada C$50.00, UK: GBP 8.00, USA: $15.00
FOREWORD
ANGLO-INDIAN CUISINE – A LEGACY OF FLAVOURS FROM THE PAST is a comprehensive and unique collection of easy- to- follow Recipes of popular and well loved Anglo-Indian dishes. The repertoire is rich and vast, ranging from the outright European Roasts, Cutlets, Croquettes, Pasties, etc, to mouth watering Curries, Side Dishes, Spicy Fries, Foogaths, Biryani and Palaus, Pickles, Chutneys etc, picking up plenty of hybrids along the way. The sumptuous Anglo-Indian dishes such as Yellow Coconut Rice and Mince Ball (Kofta) Curry /Bad word Curry, Pepper Water, Mulligatawny Soup, Grandma’s Country Captain Chicken, Railway Mutton Curry, Dak Bungalow Curry, Crumbed Lamb Chops, Ding Ding, Stews, Duck Buffat, Almorth, etc, which were very popular in the olden days will take you on an exotic nostalgic journey to Culinary Paradise.
Many of the recipes in this book were given to me by my mother the late Doris White and it is from her that I developed a deep love for cooking. I have simplified the recipes so that they are easy to follow and less time consuming, besides using all common and easily available ingredients. Through trial and error I have arrived at the exact amounts of ingredients etc. to be used, besides substituting some of the ingredients to suit present day availability and health consciousness. While the basic recipe can be made use of, chicken, or vegetables can be substituted for meat and vice versa.
To get the authentic Anglo-Indian Curry taste while using the recipes in this book, use ginger and garlic paste that is ground at home in a blender using fresh root ginger and garlic. The ready made ginger and garlic paste available in stores around the world contain vinegar / acetic acid and other preservatives. These detract from the original taste of the Curry giving it a completely different flavour. 

If fresh home made ginger and garlic paste is not available, then Garlic Powder can be used instead of fresh garlic. 1 teaspoon of garlic powder is equal to a whole garlic, so half a teaspoon would suffice. Ginger powder too can be substituted for fresh ginger. 1 teaspoon of dry ginger powder mixed with ¼ cup of water is equal to 2 teaspoons of fresh ginger paste, so half a teaspoon of ginger powder would be equal to 1 teaspoon of fresh ginger paste. Any good cooking oil could be used in the preparation of these dishes such as Sun flower Oil, groundnut Oil or even Olive Oil depending on one’s preference.
All the Recipes in this Book are for 6 generous servings. If cooking for a smaller or larger number, the quantities should be adjusted accordingly. Likewise, the pungency of the dishes could be reduced by reducing the amount of chillie powder and other seasonings according to individual tastes.
The easy-to-follow directions make cooking these old, popular, sumptuous dishes simple, enjoyable   and problem-free. I am confident that anyone who follows these recipes will turn out dishes that will truly be a gastronomic delight. It is my hope that the recipes in this book will be a useful, if unpretentious guide to Anglo-Indian Cuisine.
ANGLO-INDIAN CUISINE - A LEGACY OF FLAVOURS FROM THE PAST has been selected as the ‘WINNER FROM INDIA’ by GOURMAND INTERNATIONAL SPAIN, GOURMAND WORLD COOK BOOKS AWARDS 2012  under the Category: BEST CULINARY HISTORY BOOK
“The flavors of the past become the Culinary legacies of the future”

Bridget White


CONTENTS
1. The Curry Train - Curries, Side Dishes,
Stews, Cutlets, Etc ............................................................ 19
A. Chicken and Poultry.......................................................... 19
1. Chicken Vindaloo........................................................... 19
2. Grandma’s Country Captain Chicken........................... 20
3. Simple Chicken Curry.................................................... 20
4. Dak Bungalow Chicken Curry....................................... 21
5. Old Time Fowl Curry...................................................... 22
6. Rich and Spicy Chicken Korma..................................... 22
7. Chicken Buffad (Christmas Stew) ................................. 23
8. Chicken in thick Coconut Milk Gravy........................... 24
9. Chicken in Mint and Coriander Gravy......................... 25
10. Chicken in Red Wine (A variation of Vindaloo )........ 25
11. Chicken Stew................................................................ 26
12. Nana’s Bobo (Fowl) Curry........................................... 27
13. Green Masala Chicken Curry....................................... 27
14. Colonial Pepper Chicken Fry....................................... 28
15. Chicken gizzards and Liver Fry................................... 29
16. Spicy Chicken Gizzards and Liver Fry........................ 29
17. Crispy Fried Chicken ................................................... 30
18. Dry Chicken Fry............................................................ 30
19. Green Chillie Chicken Fry............................................ 31
20. Chicken Fry with Potatoes........................................... 31
21. Crumbed Fried Spicy Chicken..................................... 32
22. Chicken Drumsticks Fry............................................... 33
23. Batter Fried Chicken..................................................... 33
24. Chicken Cutlets............................................................. 34
25. Chicken Croquettes....................................................... 34
26. Whole Chicken Pot Roast............................................. 35
27. Pepper Chicken Roast................................................... 36
28. Duck Roast.................................................................... 36
29. Savoury Roast Duck..................................................... 37
30. Duck Buffad.................................................................. 37
31. Duck Vindaloo.............................................................. 38
32. Duck Moilee.................................................................. 39
33. Duck Puli fry (Duck in Tamarind Sauce).................... 40
34. Christmas Turkey Roast with Stuffing........................ 40
35. Left Over Turkey Roast Devil Fry................................ 41
B. Meat – Beef / Lamb / Mutton............................................ 42
1. Simple Beef Curry........................................................... 42
2. Anglo-Indian Mince Ball /Bad Word Curry................43
3. Anglo-Indian Meat Vindaloo......................................... 44
4. Railway Lamb / Mutton Curry..................................... 45
5. Dak Bungalow Meat Curry............................................ 45
6. Green Masala Meat Curry.............................................46
7. Tangy Meat Curry (Meat in Tamarind sauce).............. 47
8. Stuffed Snake Gourd (Snake Coy) Curry.....................47
9. Meat and Runner Beans Curry...................................... 48
10. Meat and Fenugreek (Methi ) leaves Curry................. 49
11. Meat and Drumstick Curry.......................................... 49
12. Meat and Masoor Dhal Curry...................................... 50
13. Meat and Brinjal (Eggplant) Curry.............................. 51
14. Meat and Lady’s Finger (Okra) Curry......................... 51
15. Meat and green Peas Curry.......................................... 52
16. Meat and Cauliflower Curry........................................ 53
17. Meat and Radish Curry................................................ 54
18. Meat and Potato Korma............................................... 54
19. Anglo-Indian Meat Pepper Fry.................................... 55
20. Simple Meat Fry............................................................ 56
21. Chillie Beef Fry.............................................................. 56
22. Hot Beef Fry.................................................................. 57
23. Beef Country Captain................................................... 57
24. Beef and Potatoes in Tomato Gravy............................ 58
25. Shredded Beef Mash..................................................... 59
26. Lamb Hussainy Curry ( Stick Curry)........................... 59
27. Crumbed lamb / Mutton Chops.................................. 60
28. Pepper lamb Spare Ribs................................................ 61
29. Green Masala Lamb / Mutton Chops......................... 61
30. Red Masala Lamb / Mutton Chops with Potatoes..... 62
31. Green Chillie Lamb / Mutton Gravy Chops............... 63
32. Anglo-Indian Hot Masala Chops................................. 63
33. Boiled lamb Chops........................................................ 64
34. Dry Pepper Beef Chops................................................ 65
35. Beef Ding-Ding (Savoury Sun-dried Meat Crispies)... 65
36. Jerky Beef (Another version of Ding-Ding)................. 66
37. Green Masala Veal Curry............................................. 66
38. Spicy Veal Curry........................................................... 67
39. Veal and Potato Korma................................................ 68
40. Veal Vindaloo................................................................ 68
41. Savoury Veal Fry.......................................................... 69
42. Veal Pepper Chops....................................................... 69
43. Brown Stew (Meat and Vegetable Stew)..................... 70
44. Almorth (Mixed Meat and Vegetable Stew)................ 71
45. Meat Coconut Stew...................................................... 72
46. Stewed Kidneys............................................................. 73
47. Lamb Kidneys and Potato Stew................................... 73
48. Beef Posthole Mince...................................................... 74
49. Pepper Mince Fry ......................................................... 75
50. Mince and Green Peas.................................................. 75
51. Stewed Meat Balls......................................................... 76
52. Anglo-Indian Savoury Mince Cutlets.......................... 77
53.Mince Potato Chops (Pepper Mince and Potato Cutlets) 77
54. Meat Croquettes............................................................ 78
55. Beef Mince Croquettes.................................................. 79
56. Lamb / Mutton Mince Cutlets..................................... 79
57. Fricadels (Dutch Forced Meat Cutlets)........................ 80
58. Spicy Meat Patties......................................................... 81
59. Brinjal and Mince Bake ( Stuffed Brinjals / Eggplant) 81
60. Pasties (Cornish Pasties)............................................... 82
61. Spicy Liver and Onion Fry........................................... 83
62. Tripe - Hot and Spicy .................................................. 84
63. Ox Tongue Vindaloo..................................................... 85
64. Braised Ox Tongue / Ox Tongue Glaze...................... 85
65. Trotters in Gravy........................................................... 86
66. Tangy Trotters Curry (Trotters Puli Fry)..................... 86
67. Spicy Trotters Curry..................................................... 87
68. Ox Tail Vindaloo........................................................... 88
69. Ox Tail Puli Fry (Ox tail in a Tangy tamarind Base)... 88
70. Lamb / Sheep Head Curry.......................................... 89
71. Curried Brain................................................................ 90
72. Brain and Onion Leeks (Spring Onions) Curry........... 90
73. Brain Pepper Fry........................................................... 91
74. Spicy Brain Fry.............................................................. 91
75. Brain Cutlets.................................................................. 92
76. Savoury Brain Fritters................................................... 93
77. Simple Anglo-Indian Beef Roast.................................. 93
78. Beef Pot Roast................................................................ 94
79. Roast Leg of Lamb........................................................ 95
80. Ox Tongue Roast........................................................... 95
C. Pork...................................................................................... 96
1. Pork Vindaloo................................................................. 96
2. Country Captain Pork.................................................... 96
3. Spicy Pork Curry............................................................. 97
4. Old Madras Pork Curry.................................................. 98
5. Pork with Dil and Potatoes (Pork Bhoonie)................... 98
6. Devil Pork Curry (Spicy) ............................................... 99
7. Pork Liver Fry............................................................... 100
8. Pork Baffat..................................................................... 101
9. Spicy Pork Fry............................................................... 102
10. Pork Pepper Fry.......................................................... 102
11. Pork Chillie Fry........................................................... 103
12. Fried Pork Loin............................................................ 103
13. Pepper Pork Chops..................................................... 104
14. Pork Chops in gravy................................................... 104
15. Savoury Pork Chops................................................... 105
16. Spicy Pork Chops........................................................ 106
17. Pork Spare Ribs........................................................... 106
18. Pepper Pork Spare Ribs.............................................. 107
19. Curried Pork trotters................................................... 107
20. Pork Pepper Mince Fry............................................... 107
21. Home-made Pepper Sausages.................................... 108
22. Pork Sausage Curry.................................................... 109
23. Simple Pork Roast....................................................... 109
24. Pork Pot Roast............................................................. 110
25. Home-made Salted Pork............................................. 110

D. Fish and Seafood............................................................. 111
1. Fish Vindaloo................................................................ 111
2. Tangy Fish Curry (Fish Cooked in Tamarind)............ 112
3.Fish Molie (Fish Stewed in coconut milk)..................... 112
4. Fish in Tomato Gravy................................................... 113
5. Pomfret Curry............................................................... 114
6. Green Masala Pomfret Curry....................................... 115
7. King Fish / Seer Fish and Green Mango Curry.......... 115
8. King Fish / Seer Fish in Coconut Gravy...................... 116
9. Tangy King Fish / Seer Fish (In a Tamarind Base)..... 117
10. Whole Curried Mackerels........................................... 118
11.  Fried Mackerels.......................................................... 118
12. Simple Fried Fish......................................................... 119
13. Green Masala Fried Fish............................................. 119
14. Red Masala Fried Fish................................................. 120
15. Black Pepper Fish Fry................................................. 120
16. Lemony Fish Fry.......................................................... 121
17. Fried Fish Roe.............................................................. 121
18. Shark Fish Vindaloo.................................................... 122
19. Shark Mince Fry (Shark Fish Puttu)........................... 122
20. Fried Salt Fish.............................................................. 123
21. Salt Fish / Dry Fish Curry.......................................... 123
22. Dry Shrimps Curry..................................................... 124
23. Fish Cutlets.................................................................. 125
24. Fish Croquettes............................................................ 125
25. Fish and Potato Cutlets (Fish Chops)......................... 126
26. Shark Mince Cutlets.................................................... 127
27. Steamed Fish and Potato Mash.................................. 127
28. Temperado Prawns (Tempered Prawns)................... 128
29. Prawn Moilee.............................................................. 129
30. Spicy Prawn Curry..................................................... 129
31. Prawn Vindaloo.......................................................... 130
32. Green Masala Prawns................................................. 130
33. Prawns and Brinjal Curry.......................................... 131
34. Spicy Prawns Fry........................................................ 132
35. Prawn Pepper Fry....................................................... 132
36. Batter Fried Prawns.................................................... 133
37. Simple Crab Curry...................................................... 133
38. Crabs in Coconut Milk Curry..................................... 134
39. Crab Vindaloo............................................................. 135
40. Spicy Pepper Crabs..................................................... 135

2. Pepper Water, Soups & Mulligatawny ......................... 136
1. Anglo-Indian Pepper Water......................................... 136
2. Dhal Pepper Water (Lentils based Pepper Water)...... 137
3. Breast Bone Pepper Water............................................ 138
4. Horse Gram Pepper Water........................................... 138
5. Dry Shrimp Pepper Water............................................ 139
6. Meat and Vegetable Broth............................................ 140
7. Beef and Cabbage Soup................................................ 140
8. Ox Tail Soup.................................................................. 141
9. Beef Shin Bone Soup..................................................... 141
10. Trotters Soup............................................................... 142
11. Simple Chicken Soup.................................................. 142
12.  Lamb Mulligatawny Soup......................................... 143
13. Chicken Mulligatawny Soup...................................... 144
14. Dhal Mulligatawny Soup (lentil Soup)...................... 144
15. Anglo-Burmese Khow Suey....................................... 145

3. Rice Dishes  - A Rendezvous’ With Rice....................... 148
1. Steamed White Rice...................................................... 148
2. Anglo-Indian Yellow Coconut Rice............................. 148
3. Lamb / Mutton Biryani................................................ 149
4. Jhaldhi Pilaf (Palau)...................................................... 150
5. Chicken Biryani............................................................. 150
6. Coconut Pilaf (Palau)  .................................................. 151
7. Tomato Pilaf (Palau)..................................................... 152
8. Plain Pilaf (Palau)......................................................... 153
9. Green Masala Meat Pilaf (Palau)................................. 153
10. Vegetable Pilaf (Palau)................................................ 154
11. Prawn Pilaf (Palau)..................................................... 155
12. Fish Pilaf (Palau)......................................................... 155
13. Egg Pilaf (Palau).......................................................... 156
14. Green Peas Pilaf (Palau)............................................. 157
15. Pish-Pash (A simple rice and lentils mix up)............. 158
16. Fish and Boiled Eggs Kedgeree................................... 158

4. Foogaths and Accompaniments....................................... 160
1. Cabbage Foogath.......................................................... 160
2. Beans Foogath............................................................... 160
3. Greens Foogath............................................................. 161
4. Beans and Carrot Foogath............................................ 162
5. Snake Gourd Foogath (Serpent Gourd)....................... 162
6. Radish Foogath............................................................. 162
7. Mixed Vegetable Foogath............................................. 163
8. Green Banana Foogath................................................. 164
9. Gherkins (Ivy Gourd) Foogath..................................... 164
10. Dry Lady Fingers Pepper Fry (Okra Fry)................... 165
11. Fried Bitter Gourd (Bitter Melon)............................... 165
12. Gherkins (Ivy Gourd) Fry........................................... 166
13. Tomato Sambal........................................................... 166
14. Dhal Mash................................................................... 167
15. Simple Dhal Curry...................................................... 167
16. Dhal and Greens Curry.............................................. 168

5. Anglo-Indian Pickles and Chutneys............................... 169
1. Brinjal Pickle ................................................................. 169
2. Mango Pickle................................................................. 169
3. Lime Pickle (Sweet)....................................................... 170
4. Hot Lime Pickle............................................................. 170
5. Fish Padda .................................................................... 171
6. Meat Pickle.................................................................... 172
7. Chicken Pickle............................................................... 172
8. Pork Pickle..................................................................... 173
9. Salt Fish Pickle............................................................... 173
10. Prawn Pickle............................................................... 174
11. Prawn Balchao (A Portuguese legacy)...................... 175
12. Sweet Mango Chutney Preserve................................ 175
13. Devil Chutney (Hell’s Flame Chutney)..................... 176
14. Palau Chutney or Curd Chutney............................... 176
15. Tomato Chutney......................................................... 177
16. Coconut Chutney........................................................ 177
17. Coconut Chutney with Fried Salt Fish Flakes........... 177
18. Mint Chutney.............................................................. 178

6. Short Cuts and Easies – Some Basic Preparations........ 178
1. Basic Chillie Powder..................................................... 178
2. Basic Curry Powder...................................................... 178
3. Pepper Water Powder.................................................. 178
4. Vindaloo Powder.......................................................... 179
5. All Spice Powder / Garam Masala Powder  .............. 179



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