ANGLO-INDIAN CUISINE : Tangy Meat Fry

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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.

Bridget White-Kumar

My name is Bridget White-Kumar. I’m a Cookery Book Author, Food Consultant and Culinary Historian. I’ve authored 7 Recipe books on Anglo-Indian Cuisine. My area of expertise is in Colonial Anglo-Indian Food and I have gone through a lot of effort in reviving the old forgotten dishes of the Colonial Raj Era. My Recipe books are a means of preserving for posterity the very authentic tastes and flavours of Colonial ‘Anglo’ India, besides recording for future generations, the unique heritage of Anglo-Indian Cuisine. I take up professional assignments and conduct Cooking Workshops and Training Sessions in Colonial Anglo-Indian Cuisine at Restaurants, Hotels and Clubs and large hospitality houses such as The Oberoi Mumbai, The Taj Conemara Chennai, The Taj West End Bangalore, Vivanta by Taj Whitefield, Sujan Luxury Rajmahal Palace Jaipur Sujan Luxury Sher Bagh Ranthambore, Bow Barracks Bangalore, Bangalore Club,Ivy Unwind Resort Bangalore, etc I also assist in organizing Anglo-Indian Food Festivals and Culinary Events besides conducting Cooking Classes for small groups. Tel +919845571254 Email bridgetkumar@yahoo.com www.anglo-indianfood.com http://memoriesofkgf.blogspot.com

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

Bridget White-Kumar

BRIDGET WHITE-KUMAR

BRIDGET WHITE-KUMAR – AUTHOR AND FOOD CONSULTANT
Bridget White-Kumar is a Cookery Book Author and Food Consultant. She has authored 7 Recipe books on Anglo-Indian Cuisine. Her area of expertise is in Colonial Anglo-Indian Food and she has gone through a lot of effort in reviving the old forgotten dishes of the Colonial British Raj Era.
Her 7 Recipe books are a means of preserving for posterity, the very authentic tastes and flavours of Colonial India, besides recording for future generations, the unique heritage of the pioneers of Anglo-Indian Cuisine.
Bridget is also an Independent Freelance Consultant on Food Related matters. She has assisted many Restaurants, Hotels and Clubs in Bangalore and elsewhere with her knowledge of Colonial Anglo-Indian Food besides helping them to revamp and reinvent their Continental Menus by introducing new dishes which are a combination of both Continental and Anglo-Indian. Many of them are now following the Recipes and guidance given by her and the dishes are enjoyed both by Indian and Foreign Guests.

Bridget also conducts Cooking Demonstrations and Workshops at various places such as Clubs, Restaurants, Women’s Groups, Corporate Offices, etc. She is always ready to share and talk about Recipes and Food.

She can be contacted on +919845571254 or email bridgetkumar@yahoo.com

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TAMARIND MEAT CURRY OR TANGY MEAT CURRY

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