Cookery Book Author, Culinary Historian and Independent Food Consultant and Trainer in Anglo-Indian Cuisine

May 16, 2020

ANGLO-INDIAN PEPPERWATER

Anglo-Indian Pepper Water An easy recipe for a short cut method to make Anglo-Indian Pepper Water Ingredients  2 tomatoes chopped […]

Anglo-Indian Pepper Water
An easy recipe for a short cut method to make Anglo-Indian Pepper Water
Ingredients 
2 tomatoes chopped
1 teaspoon ground pepper
1/2 teaspoon chillie powder
1 teaspoon cumin powder
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder 
Salt to taste
1/2 cup tamarind juice extracted from a small ball of tamarind or 1/2 teaspoon tamarind paste
Ingredients for the Tempering 
1 small onion chopped
2 red chilies broken into bits
1 teaspoon crushed garlic
A few curry leaves
1 tablespoon oil
Heat the oil in a pan and add the mustard seeds. When they begin to splutter, add the chopped onions, garlic, curry leaves and broken red chillies. Saute till the onions are brown.
Add the chopped tomatoes and fry till the tomatoes turn pulpy.
Add the pepper, salt, chillie powder, turmeric, coriander and cumin and fry for a few minutes. Take care not to burn the ingredients 
Add the tamarind water and mix well. 
Add 2 or 3 more cups of water and mix well.
Cook on medium heat till the pepper water comes to a nice rolling boil. Cook for a couple of minutes more, then switch off the heat.
Serve with white steamed rice and a meat side dish. 
Note: 1. You could also make the Pepper Water by grinding red chillies, pepper corns, coriander seeds, cumin seeds in a blender instead of using powders if its convenient for you
2. You  could first boil all the ingredients and then temper the Pepper Water if you find it more convenient 

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Article written by Bridget White-Kumar
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