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

IMPORTANT NOTICE

DUE TO THE PRESENT SITUATION, I AM NOT IN A POSITION TO POST MY BOOKS TO THOSE WHO ORDER THEM DIRECTLY FROM ME.
ALL MY ANGLO-INDIAN RECIPE BOOKS ARE AVAILABLE ONLINE ON Amazon.com
THIS IS THE LINK TO MY AUTHOR PAGE DISPLAYING ALL MY BOOKS. HENCE PLEASE ORDER DIRECTLY AND PURCHASE THE BOOKS FROM AMAZON

Showing posts with label Meat Puli Fry. Show all posts
Showing posts with label Meat Puli Fry. Show all posts

Friday, January 16, 2015

TAMARIND MEAT CURRY OR TANGY MEAT CURRY



TAMARIND ( PULI) MEAT CURRY OR TANGY MEAT CURRY
A delicious, finger licking meat dish that is popular in many Anglo-Indian homes  - Meat cooked in tamarind sauce. Goes well with Bread, Rice, Hoppers, Rice Pancakes, etc. 
Serves 6     Preparation Time 45 minutes
 Ingredients 
½ kg mutton or beef cut into medium size pieces     
2 big onions sliced                            
½  teaspoon coriander powder         
4 red chilies broken into bits              
2 teaspoons chillie powder
1teaspoon ginger garlic paste           
Salt to taste         
2 tablespoons oil   
1 Bay Leaf                               
½ cup thick tamarind juice


Wash the meat and mix it with the ginger garlic paste, salt, coriander powder and the chillie powder. Heat oil in a pan and fry the onions, Bay leaf and Red chillies till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is done. Add the thick tamarind juice and mix well. Keep frying till the gravy is thick and dark brown
Serve with Rice or Bread or even hoppers 
If cooking in a Pressure cooker, switich off after 5 or 6 whistles. When the pressure dies down, mix in the thick tamarind juice and simmer till the gravy is sufficiently thick. 

Thursday, August 01, 2013

TANGY MEAT FRY OR MEAT PULI FRY (Meat cooked with Tamarind)



TANGY MEAT FRY OR MEAT PULI FRY (Meat cooked with Tamarind)
An easy and quick dish to prepare and is an old Anglo-Indian favourite. Cooked in a tamarind base, the curry / fry tastes even more delicious the next day if eaten with Hoppers or Dosas

Serves 6     Preparation Time 45 minutes
Ingredients:
½ kg mutton or beef cut into medium size pieces     
2 big onions sliced
½ teaspoon coriander powder
2 teaspoons chillie powder
1teaspoon ginger garlic paste
Salt to taste
2 tablespoons oil
½ cup thick tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt, coriander powder and the chillie powder. Heat oil in a pan and fry the onions till golden brown.  Add the meat and mix well.  Fry for a few minutes. Add sufficient water and cook on medium heat till the meat is tender. Add the thick tamarind juice and mix well. Keep frying till the gravy is very thick and dark brown.
Serve with steamed white rice or Hoppers