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 Rightpunishable by Law

Tuesday, April 14, 2009

SPICY ANGLO-INDIAN VEAL CURRY

Serves 6
Preparation Time 40 minutes
1 kg very tender veal cut into medium pieces
2 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
Salt to taste
2 green chillies slit lengthwise
1 teaspoon cumin powder
½ teaspoon coriander powder
1 teaspoon spice powder
1 teaspoon ginger paste
1 teaspoon garlic paste
Wash the veal well. Cook it in sufficient water with a little salt in a pressure cooker till soft. Drain and keep the soup aside. Heat the oil in a pan and sauté the onions lightly. Add the veal, ginger, garlic, salt, turmeric powder, chilly powder, cumin powder, coriander powder, spice powder and pepper powder and mix well. Add the soup. Cover and simmer on low heat till the gravy thickens. Serve hot with rice or bread.

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