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

Thursday, February 16, 2017

MEAT AND LADY FINGER (OKRA) CURRY






 MEAT AND LADY'S FINGER (OKRA) CURRY also known as BANDY COI AND MEAT CURRY.
This is an old time favourite - Meat and Lady's Finger Curry. In the olden days, lady fingers or okra was known as Bandy Coy by the previous generation. It came from the Tamil name Vendakai or Bendakai. Tastes yummy with steamed white rice and a dash of Brinjal Pickle. 
Serves 6     Preparation Time 45 minutes
Ingredients
½ kg Meat either beef / mutton / lamb cut into medium size pieces
½ kg tender Lady's fingers / Okra 
2 onions chopped finely
1 teaspoon ginger garlic paste
2 teaspoons chillie powder
1 teaspoon coriander powder
2 medium size tomatoes chopped
2 tablespoons coconut paste or 3 tablespoons coconut milk 
2 tablespoons oil
Salt to taste
Wipe the lady’s fingers / okras with a dry cloth then cut them into 2 inch pieces. Discard the ends. 
Boil the meat with sufficient water and a little salt till tender. Retain the soup / stock. 
Heat oil in a pan and add the onions and fry till golden brown. Add the tomatoes, chillie powder, salt, coriander powder and ginger garlic paste and sauté for a few minutes. Now add the boiled meat and coconut paste / coconut milk and mix well. 
Add the left over meat stock / soup or 1 cup of water and simmer on low heat for about 7 to 10 minutes till the meat absorbs the flavours and the gravy is the required consistency. 
Now add the lady’s fingers / okras are cook for just 3 more minutes on medium heat till the lady’s fingers / okra are just cooked and still crunchy, taking care not to overcook them. Serve as a main curry with rice.

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