22/07/2024
These Anglo-Indian recipes were published in Anglos In The Wind, issue #2, December 1998. We received lots of positive feedback, I remember, and that proves a point: Everyone loves Anglo-Indian grub!! 😄👍
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Madras Beef Curry
1 lb. of beef cut up into convenient pieces.
1 onion
1 clove of garlic
1 dry chilly (seeds removed)
1 oz. of ghee or other fat.
1 tablespoonful of curry powder.
1 dessertspoonful of tomato paste or puree,
or 2 or 3 fresh tomatoes peeled and chopped
finely.
Fry the chopped ingredients in the ghee or other
fat for 3 or 4 minutes. Then add the curry
powder. Stir and continue the frying for another
3 or 4 minutes.
Add the meat, mix well and cook for a few
minutes longer. Now add the tomato paste or
tomato and ½ pint of water or stock. Cover the
pan, bring to the boil and simmer gently until
the meat is cooked. The gravy should be thick.
Salt and lemon juice to taste.
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Deccan Beef Curry
1 lb. of beef cut up as desired and mixed with
the following ingredients:
1 large onion, minced finely.
1 tablespoonful of ground coriander.
1 heaped teaspoonful of ground turmeric.
½ teaspoonful of ground cumin seed.
½ teaspoonful of ground pepper.
6 thin slices of green ginger.
2 fresh green or pickled chillies, chopped
finely.
A pinch of ground chillies.
1 dessertspoonful of freshly desiccated
cocoanut.
Fry lightly in 2 ozs. of ghee or other fat for 3 or
4 minutes, 1 onion and a clove of garlic, finely
minced, then add the meat mixed in the curry
ingredients as above.
Cook on a slow fire for 4 or 5 minutes, and
then add ½ pint of water. Simmer gently, with
the pan covered, until the meat is tender. Ten
minutes before serving, add salt to taste and
½ a teacupful of thick cocoanut milk.
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Calcutta Beef Curry
1 lb. of lean beef, cut into convenient pieces
and simmered in 1 pint of water until tender.
Make into a paste with a little thin cocoanut milk
the following ingredients:
1 tablespoonful of ground coriander.
½ teaspoonful of ground turmeric.
½ teaspoon of ground cumin seed.
½ teaspoonful of ground chillies.
A pinch of black pepper.
A pinch of ground ginger.
In 1 oz. of ghee or other fat, fry lightly an onion
and a clove of garlic, sliced finely. Add the paste
and continue the frying for 2 or 3 minutes longer.
Then add the meat, together with a little of the
broth. Bring gradually to the boil and add ½
pint of thick cocoanut milk. Salt and lemon juice
to taste.
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Hyderabad Dhall & Beef Curry
1 lb. of meat cut up into convenient sizes.
¼ lb. of Mussoor Dhall or Egyptian lentils.
1 table spoonful of ground coriander.
½ teaspoon ful of ground cumin seed.
½ tespoonful of ground red chillies.
½ teaspoon of ground ginger.
1 teaspoonful of ground turmeric.
1 tablespoonful of ghee or other fat.
1 large onion finely sliced.
2 cloves of garlic finely sliced.
Lightly fry the onions and garlic in the ghee or
other fat. Then add to it all the above curry
ingredients except the meat and dhall. Cook
for 3 or 4 minutes. Add the meat, mix, cover
the pan and cook slowly for about 30 minutes.
Then add the dhall, which should be ready,
boiled in sufficient water to the consistency of
a puree, and continue the cooking until the meat
is tender. Salt to taste.
