Fish in Mustard Gravy

1 kg good fish such as Hilsa or Trout
3 tablespoons oil
2 tablespoons mustard powder
1 teaspoon turmeric powder
8 to 10 green chillies
Salt to taste

Make a paste of the mustard with about 6 tablespoons of water. Heat oil in a non-stick pan and fry the mustard paste and turmeric powder for about 5 minutes on low heat. Add 3 cups of warm water and mix well. Bring to boil. Add the fish, green chillies and salt and cook on medium heat till the fish is cooked and the gravy thickens a bit.

Colonel Standhurst’s Beef Curry

Serves 6
Preparation Time 45 minutes
Ingredients

½ kg good beef cut into medium pieces
2 big tomatoes pureed
3 cloves, 2 pieces of cinnamon, 2 cardamoms
2 Bay leaves
1 teaspoons ginger paste
1 teaspoon garlic paste
2 onions chopped
1 tablespoon chopped mint leaves
2 teaspoons chilly powder
Salt to taste
3 tablespoons oil
2 potatoes pealed and each cut into 8 pieces

Wash the meat and the potatoes. Heat oil in a pan and add the onions, cloves, cinnamon, cardamoms, bay leaves, ginger paste and garlic paste. Fry for a few minutes. Add the meat and the chilly powder and mix well. Keep frying on low heat for some more time. Now add the tomatoes, salt, mint leaves, potatoes, and mix well. Add sufficient water and cook till the meat is done and the gravy is thick. If cooking in a pressure cooker turn off the heat after 6 whistles. Serve hot with rice.

BRINJALS IN A TOMATO GRAVY (Aubergines in gravy)

Serves 6
Preparation Time 30 minutes
½ kg brinjals cut into quarters
2 teaspoons chilly powder
2 onions sliced finely
1- teaspoon cumin powder
2 teaspoons poppy seeds
2 teaspoons sesame seeds
½ teaspoon tumeric powder
½ cup coconut paste
½ cup tamarind juice made from a lime size ball of tamarind
2 teaspoons ginger garlic paste
2 big tomatoes chopped
Salt to taste
2 tablespoons oil

Fry half the onions lightly and grind it to a paste together with the poppy seeds , coconut and sesame seeds.
Heat oil in a pan and sauté the remaining onions till golden brown. Add the ginger garlic paste, chilly powder, tumeric powder and cumin powder and fry for some time. Add the chopped tomatoes, the ground coconut masala and salt and continue frying till the oil separates from the masala. Now add the cut brinjals and tamarind juice and simmer on low heat till done. Garnish with chopped coriander leaves.

Pork Bhoonie

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.

CURRIED TROTTERS

8 Trotters ( mutton or pork) preferably the front ones each chopped into 3 pieces
2 large tomatoes pureed or chopped
1 teaspoon garlic paste
1 teaspoon ginger paste
3 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon spice powder
2 large onions chopped
1 teaspoon coriander powder
3 tablespoons oil
Salt to taste
A small bunch of coriander leaves chopped.

Wash the trotters well and keep aside.
Heat oil in a pressure cooker and lightly sauté the onions. Add the ginger and garlic paste and sauté for a few more minutes. Now add the trotters, spice powder, chillie powder, coriander powder, turmeric powder, tomatoes and salt and mix well. Cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers

A Quick and Simple Mutton / Lamb Curry

Serves 6
Preparation time 1 hour
Ingredients
1 kg mutton or lamb cut into cubes
2 tablespoons oil
2 medium size onions chopped finely
1 stick cinnamon broken into two
3 cardamoms
3 cloves
2 tomatoes chopped
1 teaspoon cumin powder
1teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon garam masala / spice powder
2 teaspoons chillie powder
Salt to taste

Heat oil in a pan and fry the onions till golden brown. Add the spices and fry for a minute. Now add the ginger and garlic paste and stir fry for a few minutes. Add the meat and fry well till it changes colour. Now add the chillie powder, cumin powder, garam masala / spice powder, tomatoes and salt and mix well. Fry for a few more minutes. Add sufficient water and simmer till the meat is tender.

CURRIED TROTTERS

8 Trotters (sheep/ goat or pork) preferably the front ones each chopped into 2 or 3 pieces
2-teaspoons ginger paste
1teaspoon garlic paste
1 teaspoon cumin powder
2 large tomatoes chopped or pureed
2 teaspoons chillie powder
2 large onions chopped
1teaspoon coriander powder
3 tablespoons oil
Salt to taste
2 tablespoons chopped coriander leaves (optional)
Method
Heat oil in a pressure cooker and lightly sauté the onions. Add the trotters, cumin powder, chillie powder, chopped tomato / tomato puree, coriander powder and salt and mix well. Add sufficient water and pressure cook first on high heat then on low heat for half an hour till the trotters are well cooked. Garnish with chopped coriander leaves. Serve hot with rice or bread or even dosas or hoppers

SPICY ANGLO-INDIAN VEAL CURRY

Serves 6
Preparation Time 40 minutes
1 kg very tender veal cut into medium pieces
2 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon turmeric powder
2 tablespoons oil
1 teaspoon finely chopped ginger
2 teaspoons finely chopped garlic
Salt to taste
2 green chillies slit lengthwise
1 teaspoon cumin powder
½ teaspoon coriander powder
1 teaspoon spice powder
1 teaspoon ginger paste
1 teaspoon garlic paste
Wash the veal well. Cook it in sufficient water with a little salt in a pressure cooker till soft. Drain and keep the soup aside. Heat the oil in a pan and sauté the onions lightly. Add the veal, ginger, garlic, salt, turmeric powder, chilly powder, cumin powder, coriander powder, spice powder and pepper powder and mix well. Add the soup. Cover and simmer on low heat till the gravy thickens. Serve hot with rice or bread.

Meat Masala Grill

1 kg beef or mutton cut into fairly big pieces
2 teaspoons pepper powder
2 teaspoons chillie powder
½ teaspoon turmeric powder
2 teaspoons cumin powder
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons vinegar
4 onions sliced in rounds
3 potatoes peeled and curt into halves
Salt to taste
3 tablespoons oil
Marinate the meat in vinegar, salt, pepper powder, chillie powder, ginger and garlic paste, turmeric powder, cumin powder and leave aside for about one hour. Heat some of the oil in a suitable pan or pressure cooker and add the marinated meat. Fry well till the meat becomes firm. Add the potatoes and just enough water for the meat to cook. Simmer till all the gravy dries up. Remove the meat and potatoes and keep aside. Add a little more oil in the same pressure cooker or vessel and fry the onions till brown. Add the cooked meat and potatoes and mix well. Simmer for about 5 more minutes then take down. Serve with Bread or chapattis.

Chicken and Potato Stew

Serves 6
Preparation Time 1 hour
Ingredients

1 kg chicken cut into medium pieces
2 tablespoons oil
3 potatoes peeled and cut into quarters
1 teaspoon pepper corns
1 tomato chopped
½ teaspoon chopped ginger
½ teaspoon chopped garlic
Salt to taste
3 green chillies slit
2 onions sliced
A few mint leaves
2 tablespoons flour

Cook the Chicken along with the potatoes, peppercorns, green chilies, tomatoes ginger, garlic, mint, salt, and sufficient water till tender.

Make a thin paste of the flour with about ¼ cup of water. In another pan heat the oil and fry the onions till golden brown. Add the flour paste and fry along with the onions for some time. Add the cooked chicken and potatoes and simmer for 5 minutes. Serve hot with bread or Hoppers.

EGG CURRY

EGG CURRY... A very east recipe
6 eggs

2 onions chopped
2 tomatoes chopped
2 teaspoons chillie powder
1 teaspoon coriander powder
A few coriander leaves chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1 teaspoon spice powder / garam masala powder
Salt to taste
2 teaspoons oil

Boil the eggs and shell them. In a pan heat the oil and sauté the onions till brown. Add the ginger and garlic paste and sauté for a few minutes. Add the chopped tomatoes, chillie powder, coriander powder, spice powder / garam masala powder, salt and continue frying till the oil separates from the masala and the tomatoes are reduced to pulp. Add about ½ cup of water and bring to boil. When the gravy is thick add the halved hard-boiled eggs and simmer for a few minutes. Garnish with chopped coriander leaves. Serve with rice or bread.

BENGAL LANCERS SHRIMP CURRY

1 kg medium size Shrimps / Prawns cleaned and de-veined
3 tomatoes chopped
3 onions sliced finely
2 teaspoons chillie powder
½ teaspoon turmeric powder
1 teaspoon cumin powder
1 teaspoon coriander powder (optional)
Salt to taste
1 teaspoon garlic paste
1 teaspoon ginger paste
3 tablespoons oil
2 tablespoons vinegar

Marinate the shrimps / prawns with the chillie powder, turmeric powder, cumin powder, coriander powder, vinegar and salt and keep aside for 15 minutes.
Heat oil in a pan and fry the onions till golden brown. Add the garlic paste, ginger paste and tomatoes and fry till the tomatoes turn pulpy. Add the marinated prawns / shrimps and mix well. Add 1 cup of water and cook on medium heat for about 20 minutes till the prawns / shrimps are cooked. Serve with rice, Bread or Chapattis

OX TONGUE VINDALOO

1 whole Ox tongue
3 onions chopped
3 big tomatoes pureed
1 teaspoon cumin powder
1 teaspoon tumeric powder
3 teaspoon chilly powder
1 teaspoon pepper powder
2 teaspoons garlic paste
1 cup vinegar
3 tablespoons oil
Salt to taste
Pressure cook the tongue with sufficient water till soft. Cool and remove the white skin. Cut into slices. Heat oil and fry the onions till golden brown. Add the garlic paste and sauté for some time. Add the chilly powder, cumin powder, tumeric powder, pepper powder and fry well with a little vinegar. Add the tomato puree and continue frying till the oil separates from the masala. Add the remaining vinegar and the cooked Ox Tongue together with the remaining soup and cook till the gravy is thick. Serve hot with rice, chapattis, bread or even hoppers

ONION AND LIVER FRY

½ kg beef or lamb liver sliced thinly
4 large onions chopped
1teaspoon chilly powder
½ teaspoon pepper powder
½ teaspoon tumeric powder
2 tablespoons oil
1 teaspoon ginger garlic paste
Salt to taste
1 teaspoon cumin powder
½ teaspoon coriander powder

Wash the liver well. Heat the oil in a pan and sauté the onions lightly. Add the sliced liver, ginger garlic paste, salt tumeric powder, chilly powder, cumin powder, coriander powder and pepper powder and mix well. Cover and simmer on low heat till the liver is cooked. Add a little water while cooking if gravy is required. Serve hot with rice or bread.

FISH VINDALOO

1 kg good fleshy fish cut into slices
2 medium sized onions chopped
2 teaspoons chilly powder
2 teaspoons cumin powder
2 teaspoons ginger garlic paste
2 tablespoons vinegar
Salt to taste
2 tomatoes pureed
2 tablespoons oil
Wash the fish well and lightly fry in a little oil till the pieces become firm. Heat oil in a pan and add the onions and fry till light brown. Add the ginger garlic paste and sauté for a while. Add the chilly powder, cumin powder, pepper powder, tomato puree and salt and fry for some time. Add the fish and the vinegar and mix well. Add a little more water and cook till the gravy is slightly thick.(Slices of Shark fish can also be used in this recipe to make Shark Fish Vindaloo. However the pieces need not be fried before hand since shark meat is already firm)