ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White

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Sunday, January 13, 2013

DEVIL PORK FRY

The Devil Curry as its name suggests, is a rich and fiery hot dish, prepared with either Beef, Mutton, lamb, Chicken, Pork or Eggs and lots of chilies. In the earlier days, Wild Boar, Venison and Rabbit were also made into the Devil Curry. The Devil Curry is a modified version of the Jal Frazie that originated during the Colonial Era, where the left over Turkey and Chicken Roasts were converted into Devil Curries or Fries by giving them a makeover the next day with the addition of a few spices. 
Here is an easy recipe for DEVIL PORK FRY
Serves 6      Preparation Time 45 minutes
Ingredients
1 kg Pork (less fat) cut into medium size pieces
2 tablespoons vinegar
1 tablespoon Worcester sauce or Soya Sauce
2 tablespoons Tomato sauce
3 tablespoons oil
3 large onions sliced
2 tablespoons chopped garlic
2 tablespoons chopped ginger
8 to 10 Curry Leaves
1 tablespoon sugar
1 teaspoon fenugreek seeds powdered (Methi)
1 teaspoon mustard powder or paste
2 pieces cinnamon
3 cloves
3 teaspoons chillie powder
1 teaspoon turmeric powder
Salt to taste
2 tablespoons oil
Marinate the pork with the Vinegar, Worcester / Soya Sauce, Tomato Sauce, sugar and salt for about 1 hour. Heat oil in a pressure Cooker or pan and sauté the onions, curry leaves, chopped ginger, chopped garlic, cinnamon and cloves till light brown. Add the marinated pork, chillie powder, turmeric powder, fenugreek powder, mustard and mix well. Simmer for a few minutes till the meat becomes firm. Add sufficient water and pressure cook for about 15 to 20 minutes till the pork is cooked. Open the pressure cooker and fry till all the gravy dries up. Serve with fried potatoes, Rice, Bread or Chappatis.
 

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