Anglo Indian Recipes

The following recipes are courtesy of Suparna Saha, chef at the Verdana in the Taj Connemara. A large group of OWC ladies enjoyed sampling many of the dishes listed below at last week's food tasting.

Chicken Country Captain

Ingredients-

Chicken (cut into cubes) -1 kg
Chilli powder - 2 tsp
Oil - 2 tbsp
Garlic paste - 2 tbsp
Cloves - 4 nos
Onion (sliced) - 3 nos
Turmeric powder - 1 tsp
Cinnamon -2 nos
Cardamom - 2 nos
Salt - to taste

Method-

1. Heat oil in a pan and fry the onions lightly.
2. Add chicken and sauté well.
3. Add the garlic paste and sauté for about 5 min.
4. Add turmeric powder, chili powder, cloves, cardamom, cinnamon and salt.
5. Add ½ cup water.
6. Cook till the chicken is tender and the water has dried up.


Prawns in green Masala Curry

Ingredients-

Prawns (cleaned) - 500 Gms
Ginger garlic paste - 2 tsp
Green chilies - 4 nos
Coriander leaves - 100 Gms
Khus-khus(poppy seeds) - 2 tsp
Cumin seeds - 1 tsp
Turmeric powder - ½ tsp
Cloves - 2 nos
Cardamom - 2 nos
Cinnamon - 2 nos
Oil refined - 3 tbsp
Coconut powder - 50 Gms
Onion (chopped) - 2 nos

Method-

1. Make a smooth paste of green chilies, coriander leaves and khus-khus.
2. Heat oil in a pan.
3. Fry the onions till translucent.
4. Add the whole spices and the cumin seeds.
5. Add the prawns and turmeric powder and fry for sometime.
6. Add the coconut powder and the green paste.
7. Fry for 2 min.
8. Check for seasoning and serve hot with steamed rice.




Mince Ball Curry


Ingredients
For the balls-

Mutton mince - 500 gms
Onion, chopped - 100 gms
Ginger-garlic paste - 25 gms
Red chilli powder - 5 gms
Garam masala powder - 5 gms
Cumin powder - 5 gms
Chopped coriander - 10 gms

For the gravy-

Oil - 50 ml
Whole garam masala - 3 gms
Cumin seeds - 5 gms
Onion, chopped - 150 gms
Ginger-garlic paste - 10 gms
Tomato, chopped - 100 gms
Red chilli powder - 5 gms
Coriander powder - 5 gms
Turmeric powder - 5 gms
Coconut paste - 250 gms


Method-

1. Mix all the ingredients into the minced meat and mix well
2. Form into small balls with hands after applying some oil so that the mince will not stick to the palms of the hands.
3. In a heavy bottomed pan, heat the oil.
4. Add cumin and the onions and sauté till the onions are nice and soft.
5. Then add the ginger-garlic paste and cook well.
6. Then add all the powder spices and cook till they leave out a good aroma and leave oil in the pan.
7. Than add the chopped tomatoes and cook till the tomatoes are soft and mashed.
8. Then add water and cook well. The amount of water determines the quantity of the gravy.
9. When the gravy comes to a boil, then add the coconut paste and heat it through but do not boil.
10. Then drop the mince balls in the simmering gravy and cook till the balls are cooked.