Authentic Anglo-Indian Recipes - ALMORTH (MIXED MEAT AND VEGETABLE STEW)

Authentic Anglo-Indian Recipes   ALMORTH (MIXED MEAT AND VEGETABLE STEW)

ANGLO-INDIAN PISH-PASH

Pish-Pash is a coloquial Anglo-Indian Name for rice that has been over cooked or pish-pashy. Pish-Pash is a simple rice and lentils (dhal) dish cooked together till both the rice and dhal are overcooked and soft. A few peices of chicken or a chicken soup cube could also be added while cooking to give the dish a better flavour. This dish could also given to invalids as it is found to be easily digestible.

ANGLO-INDIAN PISH-PASH (A SIMPLE RICE AND LENTILS MIX UP)

Serves 6   Preparation time  1 hour

Ingredients

1 cup raw rice - wash and keep aside

¼ cup Masur Dhal or Moong  Dhal - wash and keep aside

3 cardamons

3 cloves

2 small sticks of cinnamon

5 or 6 pepper corns 

2 teaspoons ginger garlic paste

1 teaspoon chillie powder

Salt to taste

3 tablespoons oil or ghee

3 tablespoons chopped coriander leaves

2 tablespoons chopped mint leaves

Heat oil in a vessel and fry the whole spices for 2 minutes. Add the ginger garlic paste and chillie powder and sauté for a few minutes. Add the washed raw rice and dhal and stir-fry for a few minutes. Now add the coriander leaves, mint, salt and 3 cups of water and cook till the rice and dhal are soft and ‘pishy-pashy’. Serve with omelet and pickle

BEEF COUNTRY CAPTAIN

BEEF COUNTRY CAPTAIN - Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry

Serves 6            

Preparation Time 1 hour

Ingredients

1kg beef from the shoulder portion cut into small pieces

8 medium size onions cut finely

1 teaspoon turmeric powder

1 tablespoon garlic paste

2 teaspoons chillie powder

3 tablespoons oil

1 tablespoon butter or ghee

Salt to taste

Boil the beef in sufficient water with a little salt and a pinch of turmeric till tender. Remove from heat and cool. Mix the chillie powder, turmeric powder, salt and garlic paste with the boiled beef pieces and keep aside the soup.

Heat oil in a pan and fry the onions till golden brown. Remove from the pan and keep aside.

Now fry the marinated boiled beef in the same pan adding a tablespoon of butter or ghee and cook till the meat begins to look dry. Mix in the fried onions and simmer on low heat for 5 more minutes. Serve with rice or bread and a few steamed vegetables.

Note: Country Captain is usually prepared with chicken. However it can be prepared with any left over cold meat as well. Hence the name Cold Meat Curry