1 kg Pork with less fat cut into medium pieces
1 teaspoon ginger paste
1 teaspoon garlic paste
½ teaspoon turmeric Powder
2 teaspoon chillie Powder
2 green chillies sliced lengthwise
3 onions sliced finely
1 cup chopped Methi / Fenugreek leaves (Venthium greens)
Salt to taste
3 Potatoes peeled and cut into quarters
3 tablespoons oil
Heat oil in a pan and fry the onions till golden brown. Add the ginger and garlic paste and sauté for a few more minutes. Add the pork, chillie powder, turmeric powder, green chillies, Methi / fenugreek leaves and mix well. Stir fry for a few minutes till the meat become firm and the leaves shrivel up. Add the potatoes and sufficient water and simmer on low heat till the pork and potatoes are tender.
Anglo-Indian Recipes from Bridget White-Kumar. Easy to follow recipes and instructions of popular and everyday Anglo-Indian Dishes
ANGLO-INDIAN COOKERY BOOKS BY BRIDGET WHITE
Friday, July 17, 2009
Subscribe to:
Post Comments (Atom)
ANGLO-INDIAN LIVER AND ONIONS FRY
ONION AND LIVER FRY Ingredients ½ kg lamb liver sliced thinly 4 large onions chopped 1teaspoon chillie powder ...
-
DODOL OR DHOL DHOL (BLACK RICE HALWA) Dodol or Black Rice Halwa is a delicious Christmas Sweet purported to be another legacy of ...
-
Japonaise cakes are often mistakenly called Japanese cakes. Surprisingly, the Japonaise Cake did not originate in Japan but is act...
No comments:
Post a Comment