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

Monday, July 4, 2016

MEAT AND FENUGREEK LEAVES CURRY (Venthium Leaves Curry) also known as Marata Mode Curry

























Meat and Fenugreek leaves Curry (Methi / Venthium Leaves Curry) is a typical Anglo-Indian Dish prepared very regularly for lunch in most Anglo-Indian homes mostly in the South of India even today. It took its origins in the Madras Presidency where the tamil cooks incorporated it in the daily fare. In the olden days, for whatever reason, it was also known as Marata mode Curry or just Meat and Greens Curry probably due to the Marata influence in the South.  
Serves 6    
Preparation time 45 minutes
Ingredients
½ kg meat (beef or mutton)                                          
1 cup of fenugreek / Venthium greens / Methi Greens washed well
2 big onions chopped finely                                          
3 big tomatoes pureed
2 teaspoons chillie powder                                          
1/4  teaspoon turmeric powder
2 teaspoons coriander powder                                     
2-teaspoons ginger garlic paste
½ cup coconut paste or coconut milk (optional)                                                    
3 tablespoons oil
Salt to taste

Heat oil in a suitable pan or pressure cooker and fry the onions well. Add the ginger garlic paste and sauté lightly. Add the tomato puree, chillie powder, turmeric powder and coriander powder and fry for some time. Add the meat and the greens and mix well. Continue frying for some time till the oil separates from the mixture and the greens shrivel up.  Add salt, coconut paste and 2 cups of water (or add more for and pressure cook till done. 

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