ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Friday, January 6, 2012

ANGLO-INDIAN BONE PEPPER WATER

BREAST BONE PEPPER WATER is the Anglo-Indian Version of "MULLIGATAWNY"

Serves 6   preparation Time 45 minutes

½ kg soup bones and pieces of meat preferably from the breast portion                        
1 teaspoon cumin powder                    
2 teaspoons chilly powder                  
1 teaspoon pepper powder                   
2 teaspoons coriander powder              
½ teaspoon turmeric powder                
2 large onions chopped                        
2 large tomatoes chopped
Salt to taste                                            
1 teaspoon crushed garlic
½ cup tamarind juice                             
 ½ cup coconut paste or coconut milk (optional)

Cook all the above ingredients with about 4 cups of water in a pressure cooker first on high heat then on low for ½ an hour till the meat and bones are soft and the pepper water is quite thick. Season with mustard, curry leaves and chopped onion. Garnish with coriander leaves. Serve hot with plain rice and any chutney.